Pigweed - Amaranthus retroflexus

The greens and stems of amaranth are eaten all over the world. I love the tender young greens that shoot up a few days after the rains in august and September. I harvested 5 Gallons worth several times this summer and cooked them down and froze my greens (which I love in my pinto beans).
My best guess of the species of amaranth that loves it here so much is amaranthus retroflexus (native to Central America); although part of me hopes it’s the similar looking amarranthus palmerii which is native to California.
This year, I finally made an amaranth tincture as well from the flowering tops as a test batch to help stymie the allergic reactions a couple friends who seem to have from this abundant wind pollinated weed.
I encourage everyone to eat the cooked amaranth greens before the seeds start coming. Some varieties are intentionally cultivated for seed but when I try to gather seed from these, they are extremely small.