Welcome to my "now what?" series. This is part of my Food Storage Prepping in the Garden collection to help you better understand what you are growing and how to use your harvest.
Amaranth is an eye-catching plant that brings both beauty and deliciousness to your garden.
Amaranth is available is several vibrant colors and can be used in a cut flower arrangement.
Amaranth produces nutrient-rich seeds and leaves with a variety of uses.
Whole amaranth grains can yield 12 to 14% protein. They are gluten-free and make an excellent source of whole grains for people avoiding gluten.
A little history for you: After the arrival of the Spanish Conquistadors in Mexico in the early 1500s, amaranth almost disappeared in the Americas as a crop until research began on it in the U.S. in the 1970s.
-The young leaves eaten raw or cooked.
-Larger leaves can be used as a "taco" in place of a tortilla.
-For storage purposes: amaranth leaves can be dehydrated and stored in glass jars either whole or powdered. Amaranth seeds can be air-dried and stored in glass jars.
-Grain-type amaranth seeds can be popped and eaten like popcorn.
-Amaranth seeds can be cooked (similar to quinoa) and included in your favorite soups and stews.
-Amaranth seeds can also be ground into flour for baking.
Planting Amaranth Seeds:
Direct sow Amaranth seeds about 1/8 inch deep in warm, pre-moistened soil. Keep soil moist but not waterlogged. Amaranth is a heat loving crop. Seeds should germinate in 4-10 days.
From my "food storage" series, Food Storage Prepping in the Garden: Amaranth
Amaranth is a heat tolerant crop that can be grown for it's leaves as well as seeds. From seed to harvest, you can begin harvesting leaves as early as 30 days. To harvest seeds, it can take 90-110 days (sometimes longer).
If you have additional questions, please feel free to ask!
Email: mary@marysheirloomseeds.com
HAPPY PLANTING!
