Amaranthus cruentus
| Amaranthus cruentus | |
| Light: |  |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Height: | 7' |
| Blooms: | Mid Summer-Early Fall |
| Edible Rating: |  |
| Tea: | Yes |
 | |
Amaranthus cruentus (common name: purple amaranth)
Propagation: Seed - sow late spring in situ. An earlier sowing can be made in a greenhouse and the plants put out after the last expected frosts. Germination is usually rapid and good if the soil is warm[1]. A drop in temperature overnight aids germination[1].
Cuttings of growing plants root easily[2].
Cultivation: Prefers a well-drained fertile soil in a sunny position[3]. Requires a hot sheltered position if it is to do well[K]. Tolerates a pH in the range 4 to 7.5.
Plants should not be given inorganic fertilizers, see notes above on toxicity.
This species is cultivated for its edible seed in many parts of S. America and in Japan[4][5][6]. There is at least one named variety, 'Oeschberg' is a very productive plant, growing 1 metre tall and can yield up to 2.5 tonnes per hectare[6]. This species is the most adaptable of the grain amaranths, it also flowers under a wider range of daylength hours than the other species[6].
Most if not all members of this genus photosynthesize by a more efficient method than most plants. Called the 'C4 carbon-fixation pathway', this process is particularly efficient at high temperatures, in bright sunlight and under dry conditions[7].
Range: Original habitat is obscure, it was probably tropical America.
Habitat: Not known in a truly wild situation.
Edibility: Leaves - cooked as a spinach[6]. The mild-flavoured leaves are rich in vitamins and minerals[6].
Seed - very small but easy to harvest and very nutritious. They are eaten cooked or ground into a powder and used for making cakes etc[6][8]. They can also be sprouted and used in salads[6]. The seed can be cooked whole, and becomes very gelatinous like this, but it is rather difficult to crush all of the small seeds in the mouth and thus some of the seed will pass right through the digestive system without being assimilated[K].
The flowers are used as a food colouring in ceremonial maize bread[6].
Usage: Yellow and green dyes can be obtained from the whole plant[9].
Pollinators: Wind, self
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Seed Ripens: Late Summer-Early Fall
Flower Type: Monoecious
Known Hazards: No members of this genus are known to be poisonous, but when grown on nitrogen-rich soils they are known to concentrate nitrates in the leaves. This is especially noticeable on land where chemical fertilizers are used. Nitrates are implicated in stomach c
Also Known As: A. hybridus cruentus. Thell.
Links
References
- ↑ 1.0 1.1 Rice, Graham. Growing from Seed Volume 1. Thompson and Morgan, 1987.
- ↑ Larkcom, Joy. Oriental Vegetables. John Murray, 1991.
- ↑ Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Ohwi, Jisaburo. Flora of Japan. Smithsonian Institution, 1965.
- ↑ Towle, Margaret. The Ethnobotany of Pre-Columbian Peru.
- ↑ 6.0 6.1 6.2 6.3 6.4 6.5 6.6 6.7 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ Popenoe, Hugh. Lost Crops of the Incas. National Academy Press, 1990.
- ↑ Moerman, Daniel. Native American Ethnobotany. Timber Press, 1998.
- ↑ Grae, Ida. Nature's Colors. MacMillan Publishing, 1974.