Precy loves to write about many topics, including how to grow some of the most wonderful plants in the world.
Amaranthus dubius is known in different names and is known in the Philippines as kalunay. It grows wildly and for someone who knows the leave of this plant are edible, it means free, fresh and healthy veggie. Another name for this plant that you are probably more familiar with is red spinach.
Green amaranth is germinated from seeds and prefers a spot that gets full sun. It can tolerate part-shade locations however. Once introduced in the garden, there's no need to plant green amaranth every year as the plant self sows, unless you want to have more for a good supply of fresh veggies from your own garden. But for us, green amaranth seedlings sprout everywhere, every year, every spring season.
Kalunay and Kulitis
I've grown to know that the kalunay and kulitis are different, in a way that the kalunay has no thorns. Kulitis on the other hand has thorns. But reading recently that the two are the same, and that kulitis is the Tagalog word while kalunay is the Ilocano, it somehow questions the difference I've known since. Is kalunay and kulitis really refers to the same plant - thornless or not?
What Other Names Amaranthus Dubius is Known For?
Kalunay and kulitis as it is known in the Philippines, amaranthus dubius is known in other names such as red spinach, Chinese spinach and spleen amaranth. It is known in other names in different countries.
Consumption, Dishes and Photos
The leaves of the plant is consumed as leafy vegetables and is added to soups, stews and is sauted with other vegetables. It goes along well with other usual leafy green vegetables in the Filipino soup dish tinola and is a perfect match with sauted sardines as well. In the Ilocano dish pinakbet and dinengdeng, green amaranth or kalunay leaves is one of the favorite ingredients along with sweet potato tops, okra, beans, eggplant and bitter melon.
While the leaves is used in many Filipino soup-based dishes, it is consumed as well in other countries simply being boiled or steamed and is served with lemon juice and olive oil. In India, it is used as dal ingredient called thota kura pappu. Some stir fries the leaves of red spinach along with spices.
Lucky are those who treats spleen amaranth as a green leafy vegetable. Simply adding the leaves to dishes means having fiber the body needs. It also provides dietary minerals and protein. Spleen amaranth, red spinach or kalunay amongst many other names is a wonderful spinach substitute. In addition to that, it also provides A and C vitamins along with calcium, iron, magnesium, and folate.
Aside from consumption simply as a vegetable, consuming the leaves while dealing with a cough serves as an expectorant. Amaranthus dubius is used as a remedy for eczema as well while the roots are used as treatment for gonorrhea.
More On Growing Green Amaranth
Growing as an annual herb, green amaranth or kalunay starts off as little red seedlings. As the seedlings grow, the reddish color slowly diminish and turns to green. The leaves are ovate in shape and becomes shorter distally. The fading reddish color totally diminished once the plant matures.
The plant branches out as it grows with both the branches and the stem green in color. Kalunay or red spinach bears green flowers that are clustered at the tips of the plant's inflorescence branches. It isn't uncommon for it to bend downwards because of the weigh.
Home grown, spleen amaranth could provide enough leaves for every time you're up for a recipe that calls for the leaves. That is again once planting was started, chances are seedlings of spleen amaranth will pop up their reddish little leaves underneath the soil every chance they get once the weather warms up. And that means anywhere and everywhere. Every year at the start of spring season, seedlings of kalunay sprouts on almost every container and hanging baskets in our little garden.
Some we let mature and pick leaves as needed. The plant will branch out again after over a week or so. Some we harvest while still young, often about 3 inches tall with still visible reddish leaves and consume it with the roots after being washed thoroughly of course. Some have said the plant has more of the nutrients while still reddish and more of the nutrients in the roots as well.
Photo below is of a kalunay that is growing in a hanging basket where the peppermint is. The top of this spleen amaranth was pinched off for a dish calling for the nutritious green leaves. Notice though the new young branch growing where it was pinch off.
Did you know?
* Amarant means "unwithering" from its Greek word amarantos.
* A prepared warm poultice of kalunay leaves can be applied to treat hemorrhoids externally. Or it can be used to treat boils.
* Kalunay, (amaranthus dubius) is valued by people all over the world as a leafy vegetable.
* It is known in the Andes today as kichiwa and huautli to the Aztics.
* It is known in Thailand as phak khom.
* This usually grown leafy vegetable in Asia is a self-sowing plant and you'd be surprise how many young sprouts you will find the next year.
* Some leaves of spleen amaranth can be as huge as a hand if the plant loves the soil.
Amaranthus Dubius or Kalunay Seedlings
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precy anza (author) from USA on April 03, 2014:
Glad you enjoyed this hub DDE :) Thanks. It is a lovely treat. We just let them grow wherever they pop up every year and harvest them as young plant, or they would occupy almost every pot :)
Devika Primić from Dubrovnik, Croatia on April 02, 2014:
Awesome! a unique plant and sounds a lovely treat. A helpful and informative hub.
precy anza (author) from USA on June 28, 2013:
Yes Angelo, it is good in salad too. But I love it sauteed, specially the young ones :) Thank you for up, sharing and stopping by and reading! ^-^'
It does taste like spinach. Could be mix with other greens for a salad too :)
Nice to hear you had an experienced with this vege. Alocsin :) There's also this other kind of this plant which is prickly, but we prefer the thornless kalunay. thanks for stopping by!
Aurelio Locsin from Orange County, CA on June 25, 2013:
I remember eating this as a child in the Philippines - but I don't think I've seen it here in Southern California. Voting this Up and Useful.
Deb Hirt from Stillwater, OK on June 24, 2013:
Does it taste like a spinach? It sure looks like a great thing for a salad mix.
Angelo52 on June 24, 2013:
A lot of good information about the Chinese spinach. Never heard of this before. Looks like a good leafy vegie for a salad.
Thumbs up and shared.
precy anza (author) from USA on June 23, 2013:
Hi Drbj :) Thank you for stopping by and the comment. The seeds on the photo are now turning yellowish and maturing. Have a great weekend! :)
drbj and sherry from south Florida on June 22, 2013:
Thanks to your excellent narrative, precy, I'm learning about dozens of Asian plants I've never heard of before. Your photos are excellent, too.