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Calaloo - November 2021

Botanic Name
Amaranthus viridis
Plant Type
Sun Exposure
Full Sun
soil Preference
Depth to Plant
1/4 to 1/2 " deep
10-21 days
4 ft.
Soil PH

Plant one or two callaloo seeds per inch 1/4- to 1/2-inch deep in rich, well-drained soil in full sun.
Keep the seeds moist but not soaked.
They should germinate in 10 to 21 days and reach maturity in about 30 days.

Callaloo leaves are packed with nutritional containing large amounts of vitamins A, B, and C and are high in fiber, iron, and calcium. They can be eaten raw or cooked.

Callaloo is deeply rooted in the history of the Caribbean, with origins tracing back to the 1500's, when enslaved Africans used local plant life and ready aromatics to create masterful meals. Recipes abound in the different caribbean cultures.

Calaloo with Chick Peas

2 tbsps cooking oil 1 small diced onion Diced bell peppers as desired 3 cloves garlic, minced 1 - 2 tsps minced ginger 1.5-2 cups chickpeas ½ - 1 cup diced pumpkin Diced tomatoes as desired 1.5 cups diced raw callaloo pepper to taste 1 1/2 tsp hot peppers 1 large stalk scallion, diced 2 or more tsps. minced fresh thyme 4 – 5 whole all spice berries 1 can coconut milk or cream ¼ cup diced carrots Ground tumeric as desired
Season to taste

Simmer all ingredients til done
Can serve as side or with rice

Many recipes can be found on the internet by doing a search for calaloo resipes.