Amaranthus blitum seed
LATIN NAME: AMARANTHUS RETROFLEXUS
COMMON NAME: Redroot Amaranth
In the waste ground and the cultivated fields of the temperate world, the redroot amaranth grows as a robust, upright, annual herb with the oval, rough, grey-green leaves and the long, dense, stiff, greenish flower spikes that ripen to the heads of small, shiny, black seeds, the taproot flushing red. Over time it grows an open, airy crown, reaching twenty metres or more. Full sun suits it best, with deep, fertile ground.
Scientific Research & Plant Biotechnology
The redroot amaranth shows up in the studies of the weedy amaranths of the temperate world, its stiff green spikes and its red taproot keeping it in view in the work on the grain amaranths of the new world and the troublesome weeds of the arable fields. The research looks at the way the stiff spikes ripen to the black seeds, the red root anchors the plant, and the seed biology of the tiny, long-lived seeds.
Ecological & Economic Value & Wide Applications
In the wild garden and the field edge, the redroot amaranth rises with the bold, stiff spikes that ripen to the abundant small seeds, close kin of the grain amaranths of the ancient Americas. The fast, tough annual is a fine bee plant where it can be allowed, and the plant makes the fine wild annual, the seed plant and the plant of the sunny, open garden. It is a plant for the open, sunny, deep and rich place.
To grow the Redroot Amaranth from seed, sow the tiny seeds on the surface of moist, loamy soil.
Sow the tiny seeds on the surface of moist, loamy soil, and keep the young amaranths in the open, sunny spot. The stiff spikes ripen with the late summer.
LATIN NAME: Amaranthus retroflexus
COMMON NAME: Redroot Amaranth, Pigweed
Redroot amaranth is a plant that most people know as a weed, but it is a far more interesting plant than that suggests. It turns into a rosette of leaves, staying under a metre. In summer the stem tops carry dense, bristly spikes of tiny green flowers, each spike packed with hundreds of small blooms that set an enormous number of tiny seeds. It is a vigorous, adaptable plant that grows almost anywhere, from gardens and fields to roadsides and waste ground.
Redroot amaranth belongs to the amaranth family, Amaranthaceae, and it is native to the Americas, though it has now spread around the world. It is one of a group of amaranths whose seeds have been eaten for thousands of years, and in recent decades it has been rediscovered as a highly nutritious grain crop, prized for its protein and its ability to grow in poor conditions.
Positive & Encouraging Seed Germination Guide
Redroot amaranth is one of the easiest and most rewarding seeds to grow. The tiny seeds germinate quickly and reliably in warm soil, usually within a week or two. Sow them in late spring after the soil has warmed, either in rows or scattered over a prepared bed, and cover them very lightly, since they need warmth to get going. Once the seedlings appear they grow fast, and within a few weeks you will have sturdy young plants. They are tolerant of poor soil and dry conditions, so they need little care. If you are growing them for their grain, leave the flowering spikes to mature and dry, then thresh out the tiny seeds. For a gardener or small grower, redroot amaranth is a fascinating and productive crop that turns a patch of ordinary ground into a harvest.
Scientific Research & Plant Biotechnology
Redroot amaranth is a real subject of agricultural research. As a close relative of the cultivated grain amaranths, it is studied for its seed chemistry and its potential in plant breeding, where its drought tolerance and its ability to grow on poor soil interest researchers working on food security. The seeds are notably rich in protein and contain a good balance of amino acids, and food scientists have studied the flour for use in gluten-free and nutritious foods. In ecology and weed science, it is one of the most studied weeds in the world, examined for its rapid growth, its enormous seed production and its resistance to herbicides, which has made it a model for understanding how weeds adapt to farming. Between the field, the lab and the breeding program, this humble-looking plant has an extraordinary body of research behind it.
Ecological & Economic Value & Wide Applications
Ecologically, redroot amaranth is a vigorous opportunist that covers bare ground quickly and feeds a surprising amount of wildlife. Its seed heads feed birds and small mammals, and its dense growth provides shelter for insects and other small creatures.
Its economic value is growing. The seeds are a nutritious food, eaten as a grain, popped like tiny corn, or ground into flour, and they are increasingly used in health foods, gluten-free products and whole-grain blends. The young leaves can be cooked and eaten like spinach, and the plant is also grown as a fast, high-protein animal fodder. For a grower, it is a hardy, low-input crop that produces a genuine harvest on poor ground, and for anyone interested in nutritious and sustainable foods, it is a plant well worth growing.
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LATIN NAME: AMARANTHUS BLITUM
COMMON NAME: Wild Blite
In the gardens and the waysides of the old world, the wild blite grows as a low, upright or trailing, annual herb with the oval, sometimes red-flushed leaves and the small, dense clusters of tiny, greenish flowers in the leaf axils and at the stem tips, the small, shiny, black seeds following. The plant grows a narrow, conical crown, growing to fifteen metres. Give it full sun and deep, fertile ground.
Scientific Research & Plant Biotechnology
The wild blite appears in the studies of the leaf vegetables of the old world, its red-flushed leaves and its axillary flower clusters keeping it in view in the work on the ancient pot herbs of the Mediterranean and the amaranth greens of the warm regions. The research looks at the way the axillary clusters ripen to the black seeds, the leafy growth carries the harvest, and the seed biology of the tiny, numerous seeds.
Ecological & Economic Value & Wide Applications
In the kitchen garden and the warm border, the wild blite gives the tender, spinach-like leaves that have been cooked as a pot herb across the old world for thousands of years. The easy, fast annual keeps producing through the summer, and the plant makes the fine leaf vegetable, the ancient pot herb and the plant of the sunny, open garden. It is a plant for the open, sunny, light and rich place.
To grow the Wild Blite from seed, scatter the fine seeds on the surface of moist, rich soil.
Scatter the fine seeds on the surface of moist, rich soil, and keep the young blites in the open, sunny spot. The leafy growth carries the harvest.
LATIN NAME: Amaranthus blitum
COMMON NAME: Livid Amaranth
The livid amaranth is a neat, upright, fast-growing, leafy annual of the gardens and the fields, and its fine, oval, long-stalked, green or reddish leaves and its small, inconspicuous, greenish flowers in the dense clusters have made it a valued and useful green of the kitchen and the wild. The plant becomes a compact, rounded bush, up to two metres tall. It is a species of the flowering plant in the amaranth family, and it is native to the warm regions of the world, while it grows in the gardens and the fields, and it is known as the livid amaranth.
The livid amaranth belongs to the amaranth family, Amaranthaceae, and it is a species of the upright, leafy annual, native to the warm regions of the world, while it grows in the gardens and the fields, and it is known as the livid amaranth. It is prized for its fine, oval, long-stalked, green or reddish leaves.
Scientific Research & Plant Biotechnology
The livid amaranth has a real and distinguished place in the research. It has been studied in the food science and the nutrition, since the fine, young leaves of the livid amaranth have been used as a treasured green of the kitchen in the many lands, and researchers have examined the leaves and their composition, while the value of the leafy amaranths in the fine eating of the warm regions has drawn attention in the international food and nutrition press as a green of the region. The plant has also been studied in the botany and the ecology, since it is a fast-growing, leafy annual of the warm regions, and researchers have examined its relationships, its distribution and its role in the wild, while the ecology of the warm-land plants has been of continuing interest, and its fine, reddish-tinged foliage has been of interest to the botanists. The species has also been studied in the agriculture and the crop science, since its fast, easy growth and its fine, leafy yield have made it a valued vegetable of the warm regions, and researchers have examined its growth and its yield, while the growing of the leafy amaranth as a fine green has been of continuing interest across the world. For a green of such fine leaves, the livid amaranth has a rich and continuing record of study.
Ecological & Economic Value & Wide Applications
Ecologically, the livid amaranth is a generous plant of the garden. Its small, inconspicuous flowers feed the many insects, and its fine, leafy stems give a neat, fresh presence to the kitchen garden and the field. It is a green of the easy, generous kind.
Its economic value is real. The livid amaranth is prized for its fine, young, tender leaves, and its value has drawn attention in the international food and nutrition press as a green of the region, while its fine, leafy greens have been used in the fresh cooking of the many lands. For a grower, the livid amaranth is an easy and fast-growing vegetable, and for a gardener it brings a fine, leafy, green or reddish plant to the kitchen garden. The seeds are easy to start — sow them just below the surface of a pot of moist, free-draining soil, keep them lightly watered, and theyll be sprouting readily, growing on into a leafy, green or reddish plant.
Amaranthus blitum Amaranthus lividus This is a amaranth that is used widely in dishes. Can be grown as a micro green for salads or the seeds ground into a nutritious flour. Has green leaf, green stem. How to Grow? Amaranth grows extremely well in warm climates. It is fast growing vegetable and can be harvested 30-40 days after sowing. You can also rake multiple harvests by the cut-and-grow-again method. Sow seeds in well drained soil best (April – May) about 4 inches apart. Seeds are very small and will germinate best at temperature above 65 F under dark conditions. Thin plants during the growth if necessary and thinnings can be eaten. Fertilizers can be used but not really needed.