Can I eat Amaranth Greens raw?

Amaranth greens are traditionally cooked rather than eaten raw. Like many leafy greens, including spinach, the raw leaves contain naturally occurring oxalates, so they are traditionally blanched or simmered first. A brief cook is the customary way they have long been enjoyed.

How have amaranth greens traditionally been used?

Known as bledo or quelite, amaranth greens are an ancestral Mesoamerican food green — valued by the Maya and Aztec peoples and still gathered and cooked across Honduras today. The tender shade-dried leaves are traditionally prepared as cooked greens, folded into stews, soups, and tamales as a mineral-rich, heritage leafy vegetable.

Are Amaranth Greens the same as callaloo or spinach?

Amaranth greens, known as bledo, are closely tied to callaloo, the Caribbean dish often made with amaranth leaves. They are not the same plant as spinach, though they are prepared in a similar leafy way and carry their own Mesoamerican heritage.

Who should be careful with Amaranth Greens?

Most people enjoy cooked amaranth greens as a simple leafy food. Because the leaves naturally contain oxalates, anyone with a history of kidney stones may prefer to cook them and discard the cooking water. If you are pregnant, nursing, or managing a health condition, ask a qualified professional first.

Are Amaranth Greens the leaf or the grain of the plant?

These are the leafy greens of the amaranth plant, known as bledo or quelite. They are different from amaranth grain, the small edible seed of related varieties. Forestal MT offers the shade-dried leaves.

Shade-dried amaranth greens showing fragmented whole leaves and stems in rich green color

Skin care

Digestive support

Cellular protection

Soothes bones and muscles

Traditional Herbs

Amaranth Greens | 57 g / 2 oz

Amaranthus spp.

Also known as: bledo, quelite, pigweed

Wildcrafted & Shade-Dried

Wildcrafted Bledo (Amaranthus spp.) from Honduras. Traditionally used by Mesoamerican cultures as a sacred superfood. Shade-dried, nutrient-dense leafy greens.

Select Size

$15.00

Worldwide Shipping30-Day Returns Secure Checkout

← Back to Traditional Herbs

Traditional Benefits

Skin care: Contains nutrients that help maintain clear and healthy-looking skin.
Digestive support: Rich in dietary fiber to promote regular and healthy digestion.
Cellular protection: Loaded with antioxidants that protect cells from oxidative stress.
Soothes bones and muscles: Provides essential minerals like calcium to support bone strength.

Story

The TRADITIONAL HERBS Ritual

The vibrant leaves of Amaranthus spp., known as 'bledo' in Honduran tradition, represent a sacred legacy of Mesoamerican nourishment.

The vibrant leaves of Amaranthus spp., known as 'bledo' in Honduran tradition, represent a sacred legacy of Mesoamerican nourishment. Hand-gathered from wild fields, these greens carry the ancestral wisdom of indigenous harvesters who have valued them for generations. Celebrated for their vitality-sustaining properties and deep cultural roots, they are carefully dried to preserve their nutritional power. Offered in whole-leaf form, free from modern processing or contaminants.

How to Use

Traditional Preparation (Cooked Greens)

Wash the leaves well and remove the tough lower stems, keeping the tender leaves and upper stems.
Bring a pot of water to a rolling boil.
Add the amaranth greens and boil 2-5 minutes, until tender but still bright green. Like most leafy greens, amaranth is traditionally cooked, not eaten raw.
Drain in a colander; for anyone watching oxalate intake, discard the cooking water.
Use the cooked greens the traditional way — folded into stews, soups, and tamales, as the quelite (bledo) has been prepared across Mesoamerica for generations.

Mineral Infusion (Mild Tea)

Steep a small handful of the dried leaves in just-boiled water for 2-3 minutes.
Strain and drink the mild, mineral-rich green infusion.

A note on nutrition: As a traditional quelite, amaranth greens are valued for their density of iron, calcium, protein, and vitamins A, C, and K.

Processing

Processing Method

Selective Harvesting

Herbs are hand-picked at peak maturity, with care to protect plant populations and ecosystems.

Manual Cleaning

Unwanted parts like dirt and dry leaves are removed; useful portions are sorted for quality.

Drying Setup

Delicate herbs are tied in small bunches or spread thinly to allow natural airflow.

Shade Drying

Materials dry slowly in a cool, shaded space to preserve aroma, color, and beneficial properties.

Storage

Once fully dry, herbs are trimmed and sealed in airtight containers to maintain freshness and potency.

1
Selective Harvesting
Herbs are hand-picked at peak maturity, with care to protect plant populations and ecosystems.
2
Manual Cleaning
Unwanted parts like dirt and dry leaves are removed; useful portions are sorted for quality.
3
Drying Setup
Delicate herbs are tied in small bunches or spread thinly to allow natural airflow.
4
Shade Drying
Materials dry slowly in a cool, shaded space to preserve aroma, color, and beneficial properties.
5
Storage
Once fully dry, herbs are trimmed and sealed in airtight containers to maintain freshness and potency.

Profile

Product Profile

Origin

🇭🇳 Honduras

Shelf Life

For best potency, use within 12-18 months.

Storage

Store in a cool, dry, and dark place. Always keep tightly sealed. Avoid prolonged heat and humidity.

Ingredients

Shade-dried whole amaranth leaves (Amaranthus spp.).

View Product Documentation →

StoryHow to UseProcessingProfile

The TRADITIONAL HERBS Ritual

The vibrant leaves of Amaranthus spp., known as 'bledo' in Honduran tradition, represent a sacred legacy of Mesoamerican nourishment.

How to Use

Traditional Preparation (Cooked Greens)

Wash the leaves well and remove the tough lower stems, keeping the tender leaves and upper stems.
Bring a pot of water to a rolling boil.
Add the amaranth greens and boil 2-5 minutes, until tender but still bright green. Like most leafy greens, amaranth is traditionally cooked, not eaten raw.
Drain in a colander; for anyone watching oxalate intake, discard the cooking water.
Use the cooked greens the traditional way — folded into stews, soups, and tamales, as the quelite (bledo) has been prepared across Mesoamerica for generations.

Mineral Infusion (Mild Tea)

Steep a small handful of the dried leaves in just-boiled water for 2-3 minutes.
Strain and drink the mild, mineral-rich green infusion.

A note on nutrition: As a traditional quelite, amaranth greens are valued for their density of iron, calcium, protein, and vitamins A, C, and K.

Processing Method

Selective Harvesting

Herbs are hand-picked at peak maturity, with care to protect plant populations and ecosystems.

Manual Cleaning

Unwanted parts like dirt and dry leaves are removed; useful portions are sorted for quality.

Drying Setup

Delicate herbs are tied in small bunches or spread thinly to allow natural airflow.

Shade Drying

Materials dry slowly in a cool, shaded space to preserve aroma, color, and beneficial properties.

Storage

Once fully dry, herbs are trimmed and sealed in airtight containers to maintain freshness and potency.

1
Selective Harvesting
Herbs are hand-picked at peak maturity, with care to protect plant populations and ecosystems.
2
Manual Cleaning
Unwanted parts like dirt and dry leaves are removed; useful portions are sorted for quality.
3
Drying Setup
Delicate herbs are tied in small bunches or spread thinly to allow natural airflow.
4
Shade Drying
Materials dry slowly in a cool, shaded space to preserve aroma, color, and beneficial properties.
5
Storage
Once fully dry, herbs are trimmed and sealed in airtight containers to maintain freshness and potency.