Amaranth

Amaranth is the name given to a group of approximately 70 species of annual or short-lived perennial plants in the genus Amaranthus including several species of aggressive edible weeds native to the US such as Amaranthus retroflexus (redroot pigweed). Amaranths are branching broad-leaved plants with egg-shaped or rhombic leaves which may be smooth or covered in tiny hairs. The leaves have prominent veins, can be green or red in color and have long petioles. The plants produce single flowers on terminal spikes which typically red to purple in color. Amaranths can reach up to 2.5 m (6.6 ft) in height and are usually grown as annuals, harvested after one growing season. Amaranth may also be referred to as Chinese spinach and their origin is unclear due to their worldwide distribution.


Amaranth leaves and stems are commonly eaten after cooking in a manner similar to spinach. There are four main species which are cultivated as vegetables; A. cruentus, A. blitum, A. dubius, and A. tricolor. Several species, such as A caudentis, A. cruentis and A. hypochondriacus are grown as a grain crop in places such as Mexico, Nepal and India and are used to produce cereals and snacks.


Basic requirements Amaranth will grow best in a well-draining soil in full sunlight. Most species of the plant will thrive in soils with a neutral pH, whereas some are adapted to grow in acidic soil. The plants are drought and heat resistant but will not tolerate frost. Propagation Amaranths are propagated from seed and can be started indoors for transplanting or direct seeded. Transplants can be started approximately 6 to 8 weeks before the forecasted last frost but seeds should not be sown outdoors until all danger of frost has passed. Seeds should be sown to a depth of 1–2 cm (0.4–0.8 in) in rows spaced 50 cm (20 in) apart. The plants should be thinned to a final within row spacing of 20 cm (8 in). General care and maintenance Amaranth is easy to care for and requires little maintenance. While the seedlings are young, it is important to remove any weeds from around the plants to prevent competition. Applying a layer of mulch will help to prevent weeds and conserve soil moisture. The plants will benefit from supplemental irrigation during dry periods and the addition of fertilizer once or twice throughout the growing season. Harvest Grain amaranth varieties are usually ready to harvest after about three months. The flowers can simply be cut from the plant using a pair of scissors and set in a warm, dry place to finish drying out. When the flowers are dry, seeds can be removed by brushing or by beating the flowers in a bag. Passing the beaten flowers through a fine screen mesh can help to remove the seeds from the chaff.

Seymour, T. (2013). Foraging New England. Falcon Guides. 2nd Edition. Morris Book Publihing, LLC.  [Accessed 05 November 2014, Google Books] Laux, M. (2005). Amaranth. Agricutural Marketing Resource Center. [Accessed 05 November 2014, link removed November 1st as no longer live]. Free to access