General descriptions

Latin name :  Amaranthus hybridus Varieties: Red Garnet

Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the Amaranthus species are summer annual weeds and are commonly referred to as pigweed.

Several species of amaranth have been used for food by Native Americans and pre-Columbian civilizations since prehistoric times. Aztecs and peoples of other cultures consumed both the leafy greens and the seeds, and they used the plants as medicinal herbs and as a source of ceremonial face and body paint. Only three species are commonly grown as minor food crops in modern agriculture: red amaranth (A. cruentus), love-lies-bleeding, and prince’s feather, and they are of local importance in parts of Latin America, tropical Asia, and Africa.

Use

The amaranth family includes flowers, herbs, and weeds. Some varieties are grown and harvested for food.

Cooking

About the leaves

Amaranth’s taste is nutty and sweet, and its coarse texture holds up well under high heat : Stuffed in phyllo pastries, Tossed in summer pastas, Stir fried with garlic

About the grains

They pops like corn so we can eat it like pop corn, Useable for morning cereals, cookies and any kind of sweets

Planting

Well drained soil rich in phosphorous and nitrogen, Full sun, Don’t like frost

Sowing: direct seed , An indoor start is recommended, six to eight weeks before the last frost in your area

When can I eat it

110 to 150 days after planting, it’s ready to harvest.

Nutritional value

High content of protein, High content of lipid, Low starch content, Gluten free

Side effects

Some people especially children can be intolerant to lysinuric protein that may cause diarrhea and stomach pain.

Pictures of the Gardens

Categories: Plants