Amaranth has been cultivated as a grain for 8,000 years. The yield of grain amaranth is comparable to rice or maize. It was a staple food of the Aztecs, and was used as an integral part of Aztec religious ceremonies.
The grain is popped and mixed with honey. In North India, it is called "rajgira". The popped grain is mixed with melted jaggery in proper proportion to make iron and energy rich "laddus" a popular food provided at the Mid-day Meal Program in municipal schools.
Amaranth grain can also be used to extract amaranth oil - a particularly valued pressed seed oil with many commercial uses.
A nutritious, leafy green for warmer areas. It is a fast-growing and best to harvest the whole plant as older plants get tough and bitter tasting.
Planting & Care
Successive sowings will provide greens over a long period. The leaves have a sweet, tangy flavour and are best cooked, raw leaves should not be eaten very often, as they are high in nitrates and oxalic acid.
Well, there really isn't much to it. Amaranth seed is very fine. If you
grow leaf amaranth you want a large number of plants because you will
likely harvest the whole plant while it is still young. There is no
point starting it in punnets.
Thinly sprinkle the seed on the ground and rake it in.
Like all fast growing leafy greens amaranth loves rich soil with steady moisture and a good supply of nutrients, especially nitrogen. But it isn't as fussed as spinach or silverbeet would be. Amaranth is much hardier. It can cope with heat and dry conditions a lot better than any other leafy green.
If you are frustrated with trying to grow tasty, leafy greens in the tropic, amaranth is a plant you should start growing today.
In China and Japan it is the main vegetable used as a cooked green.
Red Amaranth, Red Cholai - Seeds
- Product Code: Red Amaranth, Red Cholai - Seeds
- Availability: In Stock