Amaranthus viridis is an annual herb with an upright, light green stem that grows to about 60–80 cm in height.

In the Northeastern Indian state of Manipur, it is known as cheng-kruk; it is also eaten as a vegetable in South India, especially in Kerala, where it is known as kuppacheera കുപ്പച്ചീര.

[2] The leaves of this plant, known as massaagu in Dhivehi, have been used in the diet of the Maldives for centuries in dishes such as mas huni.

This amarantus should be cooked like spinach, and as it becomes more widely known, it is sure to be popular, except amongst persons who may consider it beneath their dignity to have anything to do with so common a weed.

"[4][5] Green amaranth also has clusters of nutty edible seeds, which can be eaten as snacks or used in biscuits.