Spleen Amaranth (Amaranthus dubius), also called spleen spinach or redspinach, is a robust, large-leaved amaranth that stands out among its relatives for its exceptionally broad, tender leaves and vigorous growth. Found across the tropical world, it is particularly important in Caribbean, West African, and Southeast Asian cuisine, where its slightly sweet, mild-flavored leaves are preferred over more bitter amaranth species. Its name references traditional medicinal use for spleen ailments, but in the kitchen, it is simply one of the best-tasting leaf amaranths available.
• One of the largest-leaved of all amaranth species, making harvesting easy
• Known as "bledi" (Haitian Creole), "bayam merah" (Malay), and "doodh" in parts of India
• Preferred over other amaranth species for its mild, slightly sweet flavor
• May be a natural hybrid between Amaranthus spinosus and Amaranthus hybridus
• The common name "spleen amaranth" refers to its traditional use in treating spleen conditions
• Particularly important in Caribbean cuisine, especially in Haiti and Jamaica
• Origins are debated — may have arisen as a natural hybrid in the Americas
• Now distributed throughout the tropics worldwide
• Common in the Caribbean, Central America, tropical Africa, South Asia, and Southeast Asia
• Particularly important in Haitian, Jamaican, and West African food cultures
• Used in traditional medicine across its range for spleen and blood-related conditions
• Also cultivated in parts of South America and the Pacific Islands
• Sold in markets across the Caribbean and West Africa
• Sometimes classified as a variety of Amaranthus hybridus by some botanists
• Has been spread through both natural dispersal and human cultivation for centuries
Leaves:
• Broadly ovate to rhomboid, 5 to 18 cm long and 3 to 12 cm wide
• Bright green to dark green, smooth, with entire margins
• Exceptionally broad for an amaranth — the primary reason for its popularity
• Long petioles, tender when young
• Mild, slightly sweet flavor when cooked
Stems:
• Erect, stout, green, branching
• Smooth or very sparsely hairy
• Can develop reddish coloring at maturity
Flowers:
• Small, greenish to reddish, borne in dense terminal panicles and axillary clusters
• Terminal inflorescence can be 10 to 30 cm long
• Produce abundant tiny black seeds
Roots:
• Taproot, well-developed
• Efficient at extracting nutrients from poor tropical soils
• Requires warm temperatures between 22 and 38°C
• Very heat-tolerant
• Sensitive to frost
• Prefers well-drained, fertile soils but tolerates poor soils
• pH range from 5.0 to 8.0
• Full sun to partial shade
• Fast-growing, reaching harvestable size in 25 to 40 days
• Responds dramatically to nitrogen fertilization
• Requires consistent moisture for best leaf production
• Self-seeds readily
• Very competitive with weeds once established
• Resistant to most pests and diseases
• Very high in protein, 4 to 6 g per 100 g fresh weight — among the highest for leaf vegetables
• Excellent source of iron and calcium
• Very rich in vitamins A and C
• Good source of potassium, phosphorus, and magnesium
• High in dietary fiber
• Low in calories, approximately 25 to 35 kcal per 100 g
• Contains a well-balanced amino acid profile, including lysine
• Red-tinged varieties contain additional anthocyanins
• Nutritional quality comparable to or exceeding spinach and kale
• Direct-sow seeds after soil has warmed to 20°C or above
• Seeds are tiny — mix with sand for even distribution
• Sow 0.5 cm deep or scatter on the surface and press in
• Thin seedlings to 15 to 25 cm apart for full-size plants
• Can be broadcast for baby leaf harvest
• Germination in 3 to 7 days at warm temperatures
• Harvest begins 25 to 35 days after sowing
• Cut stems 10 to 15 cm above ground; plants regrow rapidly
• Keep soil consistently moist and fertilize regularly
• Succession sow every 2 to 3 weeks for continuous supply
• Very easy to grow — ideal for tropical home gardens
• Most famous as the leaf in Caribbean "callaloo" (Trinidad and Jamaica)
• Sautéed with onions, garlic, tomatoes, and hot peppers
• Used in Haitian "legim" (mixed vegetable stew)
• Added to West African soups and sauces
• Used in Indian saag preparations with spices
• Cooked in Southeast Asian stir-fries with shrimp paste
• Boiled and served as a simple side dish across the tropics
• Sometimes added to rice and bean dishes
• Young leaves can be used raw in salads in moderation
Wusstest du schon?
Spleen Amaranth is the secret ingredient behind Jamaica's famous "callaloo" — a dish so central to Jamaican identity that it appears in the lyrics of Bob Marley songs. While food writers often describe callaloo as being made from taro leaves or okra, Jamaican cooks know that real callaloo is made from amaranth leaves, and that Spleen Amaranth, with its broad, tender leaves and mild flavor, makes the best callaloo of all.
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