Preparation / harvesting

GREENS - Harvest young leaves (think spinach-sized) from large, healthy plants.

GRAINS - If possible, allow grains to dry on the plant; otherwise, harvest seed heads and dry. Shake grains out onto a blanket or tarp, then screen, sift, and/or winnow the seeds from the chaff.

Popped Amaranth

Put 1-2 Tbsp of amaranth in a hot, loosely covered, and dry pan. Popping should begin 2-3 seconds after being placed in the pan and take less than 30 seconds for all to pop.

Amaranth flour

Ground amaranth makes an excellent flour for tortillas and flatbreads.

Grind popped amaranth into a flour-like consistency with the tools of your choice (e.g. a coffee or spice grinder, mortar & pestle, grain mill, etc)

Ground amaranth makes more dense baked goods than wheat flour; mix with other flours or ground psyllium husk to lighten the texture

Piki Bread

Piki, a tortilla-like Hopi flatbread, is delicious alone or filled with your favorite roasted squash, corn, and peppers. Piki made with ground komo (red amaranth) is delightfully pink!

RECIPE IN TESTING - PLEASE CHECK BACK LATER

First grown and gifted across Abya Yala (South America) and Turtle Island (North America) by the Maya and their many trade partners over 6,000 years ago, Huaútli is still grown for its spinach-like leaves, grain (seeds), and beauty by Indigenous communities across Abya Yala and Turtle Island.

Komo, the Hopi name for red amaranth, was gifted to Hopi and other nations across Abya Yala (South America) and the Southern half of Turtle Island (North America) by Mayan agriculturalists at least 1,000 years ago.

Plant immediately after the last frost of the year in well-drained soil.

Prefers alkaline, full sun, and consistent watering conditions, but adapts well to a variety of conditions and is drought tolerant. For small, decorative plantings, plant in containers and/or partial shade.

Requires minimal weeding from mid-summer onward— the large plants and leaves shade out most weeds.