Herb guide › Amaranth Leaf
Amaranth Leaf
Amaranthus species are leafy annual plants with broad green or reddish leaves and dense clusters of tiny flowers. The leaves have a mild, earthy, spinach-like flavor. Edible species are used as vegetables, while the leaves are less commonly used as a standalone tea.
Traditionally used for
Anemia, Fatigue, Weak Immunity, Nutritional deficiency
Potential benefits
Helps combat anemia, boosts immunity, improves bone density, supports digestion, aids skin health, and may regulate blood pressure due to antioxidant and anti-inflammatory effects, rich in iron, mineral rich
Ingredients
Amaranth Leaf
Origin
Mexico, Guatemala, India, China
How it is traditionally prepared
1–2 tsp dried leaf per 8 oz water, steep 5–10 minutes; occasional use, not a replacement for food
Cautions and who should avoid it
Oxalate content varies by species and preparation; people prone to calcium-oxalate kidney stones should avoid excessive intake; correctly identify an edible species
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