The amaranth plants which provided me throughout the summer with my wild greens, are now in full flower, waiting for a sharp wind to shake off their seeds, which will hibernate in the soil until mid-spring, when they start sprouting without any help at all, to give us our summer vlita.
A slightly more spectacular vlita is found in my neighbour's garden, with a red ferny frond instead of the common light green. Both varieties are edible.
I love how the sun is shining on the amaranth in that top photo. How cool that you don't have to replant them; mother nature sure does a good job.
ReplyDeleteMy mom send me some seeds for both the green and red variety - i've never gotten around to planting them. Do you happen to know what conditions it needs to grow well? Does it need alot of sun, or will it do OK in a partially shady position?
ReplyDeletesprinkle the seeds in a sunny spot - sow them in April, and they should eventually start to sprout on thier own. i don't know what climate you have, but i remember that in wellington, they were able to survive. if april is very rainy, the seeds may wash away, so it's best to till the soil and cover it to avoid losing them (in sunny crete, we don't have that problem, as you know)
ReplyDeleteHey, i did not know that Amaranth was Βλήτο :-D :-D :-D
ReplyDeleteA dish of well boiled vlhta with oil, hot & crunchy bread and feta....It can only get better with fried Γάβρος fish :-D :-D :-D
(Oh man, last two posts where devastatingly reminiscent :-D)
I saw the red variety growing in someone's garden in Frango!
ReplyDeleteYou can eat the seeds too you know.
I'll be planting some next spring in my garden. I didn't know the leaves could be used until you said so. Double whammy!!!
So beautiful all. I can almost smell them...
ReplyDeleteI can't wait for vlita to come in season again. I LOVE THEM!
ReplyDeleteOh, Amarath! Food of the gods. Nice that it grows locally for you.
ReplyDeleteLovely. What sort of flavour does it have?
ReplyDeleteAhhh Vlita, the best pairing with seafood.
ReplyDeleteI have to try cooking amaranth again. The first time I did, I didn't know what I was doing. ;)
ReplyDelete