Amaranth, formerly known as amaranth, aliases have wild goose red, old to young, green fragrant amaranth, red amaranth, wild prickly amaranth and so on, is an annual herb, the stem is stout, green or red, often branched, hairy or glabrous when young, the leaf blade is ovate, rhombic ovate or lanceolate, amaranth leaves are pinkish-green, red, dark purple or with purple spot color and so on a variety of colors, can be divided into white amaranth, red amaranth, purple amaranth, five-colored amaranth, horse amaranth, etc., amaranth has been eaten as a wild vegetable since ancient times.

The flowering period of amaranth is May-August, and the fruiting period is July-September. The seeds are very small, nearly round or obovate in shape, and black or black-brown in color. We usually eat amaranth is amaranth seedlings and young leaf stems, its vegetable body is soft and smooth, sweet taste, vegetable flavor, edible methods are also varied, the most common of which is the cold amaranth, clean amaranth blanched in boiling water, fish out and add garlic, salt, sesame oil and other seasonings stirred evenly can be eaten, has the role of appetizers, very suitable for summer consumption. In addition to cold, amaranth can also be used to fry and eat, or put in soup or porridge to add flavor.