Amaranth – Growing Guide

Overview

• Name: Amaranth
• Botanical Name: Amaranthus spp.
• Plant Family: Amaranthaceae (Amaranth Family)
• Native to: Native to the Americas, including North, Central, and South America, as well as parts of Asia and Africa.

Description

Amaranth plants belong to the genus Amaranthus, which encompasses a diverse group of annual and perennial plants known for their edible leaves, seeds, and vibrant flowers. These plants are cultivated worldwide for their nutritional value and ornamental beauty. When used for food, they’re usually grown as annuals, and harvested after one growing season.

They vary in size and form, ranging from low-growing ornamentals to tall, erect species up to 2.5 m (6.6 ft) in height used for grain production. They typically feature a sturdy central stem with branching that varies depending on the species and variety. Some species grow in compact, bushy forms, while others have a more open, spreading habit.

The leaves of amaranth plants are generally broad and lanceolate, though leaf shape and size can vary between species and varieties. They are arranged alternately along the stems and often have prominent veins. The leaves may be smooth or have a slightly textured surface, depending on the species. Amaranth plants display a variety of leaf colours, including shades of green, red, purple, and bronze, as solid hues, variegated patterns or color gradients.

Amaranth plants produce unique and colorful flowers that are arranged in dense, elongated clusters known as inflorescences. These inflorescences can take various forms, including spikes, panicles, or racemes, depending on the species. The flowers themselves are small and inconspicuous, but they are surrounded by colorful bracts that give the inflorescences their vibrant appearance. Flower colors range from shades of red, purple, and pink to green and yellow, depending on the species and variety.

Interesting Facts

• Amaranth is not only grown for its nutritious leaves but also for its seeds, which are highly nutritious and gluten-free.
• Amaranth is considered a pseudo-cereal, similar to quinoa and buckwheat, due to its nutritional profile and culinary uses.
• The Aztecs and other indigenous cultures of the Americas revered amaranth as a staple food, often using it in religious ceremonies.
• The plant is highly drought-resistant and thrives in diverse climates.
• Amaranth leaves are rich in vitamins A and C, calcium, iron, and protein.
• Some varieties of amaranth are grown for their ornamental value, with colorful foliage and striking flowers.

Basic Growing Information

• Sun Requirements: Full sun
• Water Requirements: Low to medium
• Soil Types and Properties: Rich, fertile, loam or silty-loam soils with good water-holding capacity, but can grow on a wide range of soil types and soil moisture levels.
• Soil pH: 4.5 – 8.0
• Pot Size for Container Growing: Minimum of 30 cm (12 in) in diameter

Planting

Amaranth is a warm-season crop, best sown when soil temperatures are consistently above 15°C (59°F). It typically thrives in temperatures ranging from 22-30°C (72-86°F), with hotter conditions often promoting better growth. For successful seed germination, a minimum temperature of 15-17°C (59-63°F) is necessary.

• Best Time to Plant: Spring after the last frost
  • Climates with freezing winters: Late spring
  • Climates with milder winters: Early spring

Note: Check gardening calendars for the best planting times in your location.

• Spacing: 20-40 cm (8-16 in) between plants and 45-90 cm (18-36 in) between rows
• Seed Sowing Method: Sow seeds directly into ground, or sow seeds into seed tray and then transplant seedlings
• Seed Sowing Depth: 0.5 cm (¼ in) deep
• Time to Harvest: 7-8 weeks from seed planting
• Mature Height/Spread: 60-150 cm (24-60 in) tall, 30-60 cm (12-24 in) wide
• Grown From: Seeds

Care and Maintenance

• Watering Tips: Water regularly, keeping the soil evenly moist but not waterlogged.
• Fertilization: Side dress with compost or balanced fertilizer every 4-6 weeks.
• Pruning: Trim off any dead or yellowing leaves as needed.
• Support: Some taller varieties may benefit from staking or support to prevent lodging.

Growing Difficulty

• Easy to Grow

Growing Tips

• Amaranth grows best in warm temperatures, so ensure to plant after the danger of frost has passed.
• Thin seedlings early to prevent overcrowding and ensure strong growth.
• Mulch around plants to retain moisture and suppress weeds.
• Harvest leaves regularly to encourage new growth.

Companion Plants

• Good companion plants include: Beans, tomatoes, peppers, onions
• Avoid planting near: Corn (may compete for nutrients)

Common Pests and Diseases

• Pests: Common pests include aphids, flea beetles, and leaf miners.
  • Prevention and control methods: Control pests with insecticidal soap or neem oil.
• Diseases: Potential diseases include powdery mildew and damping-off.
  • Prevention and control methods: Prevent diseases by providing good air circulation and avoiding overhead watering.

Harvesting

Harvesting Leaves

Leaves can be harvested at any time.

• Harvest Time: The best time to harvest leaves is when they are young and tender, typically 4-6 weeks after planting. Clip the tender leaves once a week until the onset (beginning) of flowering. Regular harvesting prolongs the harvest period and delays the onset of flowering.
• Harvesting Tips: Cut leaves from the outer portion of the plant, leaving the inner leaves to continue growing.

Harvesting Grain

Seeds are ready to harvest when flower heads start to dry. Shake seeds from the dried flower heads.

1. Wait for about three months after planting grain amaranth varieties for harvesting.
2. Use a pair of scissors to cut the flowers from the plant.
3. Place the cut flowers in a warm, dry area to complete the drying process.
4. Once the flowers are fully dry, remove the seeds by either brushing or beating them in a bag.
5. To separate the seeds from the chaff, pass the beaten flowers through a fine screen mesh.

Propagation

• Produce New Plants From: Seeds

Culinary Uses

• Amaranth leaves can be cooked – stir-fried or boiled and eaten similar to spinach, or used fresh in salads.
• Amaranth seeds can be cooked whole like grains, popped like popcorn for snacks, or ground into flour for baking.

Note: Amaranth leaves do contain oxalates, compounds found in many plants, which can contribute to kidney stone formation in susceptible individuals when consumed in large amounts. The level of oxalates in amaranth leaves is generally considered moderate compared to other foods high in oxalates, such as spinach or beet greens.

Amaranth leaves can be eaten raw, especially when they are young and tender, and they can make a nutritious addition to salads. However, like many leafy greens, they are often cooked to improve digestibility, enhance flavor, and reduce the oxalate content. Cooking methods include boiling, sautéing, and steaming, among others. It’s also worth noting that cooking enhances the availability of certain nutrients, such as calcium, making them easier for the body to absorb.

Cooking can reduce the oxalate content of foods, as it leaches out into the cooking water. For those concerned about oxalate intake, boiling amaranth leaves and discarding the water can help lower their oxalate content.

In conclusion, amaranth is a versatile and nutritious plant that can be cultivated for both its leafy greens and grains. Its ability to thrive in various climates and growing conditions makes it a valuable addition to home gardens and sustainable food systems. With proper care, you’ll be rewarded with a plentiful harvest of fresh greens and grains.

Please feel free to add any growing tips in the comments below, and also include your climate/hardiness zone if it’s helpful.