Amaranth: DELICACY THAT GRACES many cuisines

You can start harvesting leaves as soon as they are large enough to use, about three to seven weeks after sowing

Amaranth, also known as terere or mchicha, is a popular delicacy across Kenya. Its status as a staple among indigenous vegetables is well-established. Amaranth can be used as a leafy vegetable or as a high-protein grain. The leaves are rich in calcium, iron, vitamins A, B, and C. It is also a quick source of revenue for farmers largely due to its short maturity period and high market demand, according to farmer William Koikai, from Kiambu. He gives some step-by-step guidelines on how to cultivate amaranth.

Choose the right variety