Amaranthus viridis
It is more of a European thing to go foraging for wild weeds to use as food. There is a tradition in Greece to search out this Amaranth in Spring when the young shoots are at their most flavourful .It goes by the name of vrasta or vlita and is cooked and dressed with olive oil and lemon juice. However it is much more easy to identify in late summer when the green tassel like flowers begin to appear.
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