i cook the amaranths and freeze in serving sizes, usually pints, unfortunately it too cold here to grow it so i have to buy it.

I cut them, rinse and blanch. Then I bag them in zip lock bags for use in the winter. To blanche greens for freezing, drop them into a pot of boiling water, wait two minutes and drain into a colander. Then as quickly as possible, drop the whole steaming mess into a bowl of ice water. Then, back to the colander to drain and bag for freezing.

This works equally well for most vegies like lambs quarters, snap beans, etc.

George
Tahlequah, OK