Amaranth seed Amaranthus tricolor
LATIN NAME: Amaranthus tricolor
COMMON NAME: Vegetable Amaranth
The vegetable amaranth is the fast green of the warm kitchen, and the red-tinted leaves keep coming through the whole season. The upright, fast-growing, annual plant carries the large, oval, red-tinted leaves and the dense, upright clusters of the small, greenish flowers through the summer, and the young leaves and the tips have a long record as the fine, tender green of the warm kitchens. The plant is a fine, generous presence of the warm vegetable garden. It is a plant of the open, sunny, well-drained, rich ground.
Scientific Research & Plant Biotechnology
The vegetable amaranth is a fast, fruitful subject of the plant science, and the red-tinted leaves keep showing up in the work on the leafy vegetables. The breeding of the amaranths for the leaf yield and the nutrition has been studied steadily, and it keeps appearing in the studies of the leafy greens, the heat-tolerant vegetables and the members of the amaranth family. The large, oval leaves and the upright, fast habit have also made it a fine field plant, and the vegetable amaranth is a regular subject of the work on the fast greens of the warm world.
Ecological & Economic Value & Wide Applications
The vegetable amaranth is a fine, generous green of the warm kitchen garden. The young leaves and the tips are gathered through the whole season for the fine, tender, mildly sweet greens of the warm kitchens, steamed, stir-fried and added to the soups, and the red-tinted leaves give the fine, bright note to the salad bowl. The plant grows fast and stands the heat of the warm season, and it is one of the fine choices for the warm vegetable garden, the cut-and-come-again bed and the fast green of the small plot. It has been written up in the culinary and the agricultural papers for the tender leaves and the fast ways, and it is a fine, generous plant of the open, sunny, well-drained, rich garden.
The vegetable amaranth is one of the fast greens of the warm kitchen, and the young leaves and the tips come again through the whole season. The red-tinted leaves give the fine, bright note to the salad bowl.
To grow the vegetable amaranth from seed, sow the small, round seeds across the surface of a pot of damp, free-draining soil, keep the pot in a warm, bright spot and water gently, then set the young plants out after the last frosts. The seedlings push through within a week and grow on fast. With the sun, the warmth and the rich, well-drained ground, the tender leaves will come through the whole season.
Young leaves and tips are very tender and delicious, excellent for salads and stir-fry. Beautiful plants are also good for container or backyard growing as oranmental plants. Easy to grow.
(Chinese spinach; Hinn choy) Young leaves are eaten either cooked or raw like spinach, but contain more calcium and iron. Very tender with distinctive bittersweet flavour. Stems can be cooked like asparagus.