Amaranthus or amaranth is a group of plants belonging to the genus Amaranthus. Amaranth originates from America but grows now in most warm climates.
Seeds of Amaranth can be eaten as a grain. In that case they are called pseudograins or pseudocereals. However, most Amaranth species are grown as leaf vegetables or as ornamental plants. For example in Bangladesh, the red amaranth is grown in many homestead gardens and eaten as a type of red spinach.
Basic information and facts
Amaranth is now grown all over the world, especially in warmer climates.
Annual, biennial, or perennial:
Amaranth is an annual plant.
Amaranth leaves can be green, red or purple, depending on the species and variety. Of some species the leaves are eaten as a vegetable.
The seeds of Amaranth can be eaten as a grain.
Climate and weather:
Type of soil:
Amaranth is grown from seed.
Some leaf eating insects can damage Amaranth.
Amaranth leaves are collected by hand picking.
Some species of Amaranth are grown for their seeds, which can be eaten as a grain. But because Amaranth does not belong to the grasses family, it is called a pseudograin or pseudocereal.
Many other species are grown as a leafy vegetable. The leaves are cooked as a type of spinach or can be used in salads.
Several Amaranthus species are grown as ornamental plants in gardens.
Note that in some cases Amaranthus spp. are considered a weed.
Proverbs and Quotes
- “We called the album ‘Amarantine’ to mean everlasting. Poets use the word to describe an everlasting flower and I loved the image of that.” (Enya)
Did you know that?
- Amaranth was once used as a staple food by the Incas.
- The word Amaranth is used for a reddish-purple color.
Red amaranth leaves (1 bunch)
Oil (2 tablespoons)
Garlic (1 teaspoon, crushed)
Oyster sauce (2 tablespoons )
Sugar (2 teaspoons)
Cornstarch (2 teaspoons)
How to prepare:
Wash and dry the amaranth leaves. Discard tough stems. Pick leaves and cut stems into smaller pieces. Heat oil and fry the garlic on low fire until it has a pale golden color. Add the amaranth leaves and then on medium high fire mix gently until the leaves are just cooked. Then add oyster sauce and sugar. Cover with a lid and let it steam for one or two minutes. Mix cornflour with 2 tablespoons of cold water and stir this into the amaranth liquid until it boils and thickens. Serve this amaranth spinach with steamed rice.