Amaranth has existed on Earth for over 6,000 years. He was worshiped in ancient times by the Incas and Aztecs, using them in ritual ceremonies. It was brought to Europe in 1653 from Sweden. Amaranth is an unpretentious plant in care, loves watering and the sun. In the world flora there are more than 60 species of various varieties of amaranth. Amaranth has been used as animal feed for a long time, both on an industrial scale and for feeding domestic animals. Everything is edible in it: from leaves to roots.

When choosing an amaranth variety, specify its type: fodder, grain, food or decorative. The value of this plant is that its leaves contain 17% of useful protein.

Important! All types of amaranth are very depleting of the soil. Therefore, carefully plan crop rotation on the site, because amaranth can be planted in one place only after four years.

Amaranth is a photophilous plant that also needs timely irrigation. If you did not have time to collect the seeds, do not worry: those that remain on the plants in the spring will sprout a green oasis, and you just need to plant them. Food varieties are annual crops that propagate by seed.

Amaranth variety Valentina

This is an early ripe food variety, but you can harvest the first crop of greens no earlier than in 1.5 - 2 months. It is valued in everyday life because of its richness in useful substances. The plant has a height of 100-170 cm. The seeds of the Valentine amaranth variety have a light red border around the edges. The leaves contain vitamins C, E, carotene. There is also a whole storehouse of potassium, calcium, phosphorus, magnesium, iron. This is probably why the variety of amaranth Valentina is always present in the gardens - its stems and leaves are added to salads, soups, etc.

Variety Valentina belongs to the early ones, it takes 45 days to give a ripe culture. Full maturation takes 110-120 days. Plants reach a height of 100–170 cm and have shoots on the sides that are evenly spaced along the entire stem. The leaves resemble an ellipse in appearance, which has a red-violet color. Panicles straight, medium density. The yield is low, only 0.6 - 0.7 kg per square meter of seeds.

Did you know? Edible varieties of amaranth are a real storehouse of nutrients and trace elements. Their foliage and stems contain just a colossal amount of protein - 18%.

Aztec amaranth variety

Amaranth food grade, mid-season. Ripening period - 120 days This variety is characterized by a high yield of both grain and green mass. The stems are red, up to 150 cm high. The seeds are dark brown. The variety is mid-season. If this variety of amaranth is sown late, then the number of leaves on each plant can be increased, which makes it popular in animal husbandry. Aztec amaranth grain is used in cooking for the preparation of amaranth oil.

Amaranth variety Giant

The giant belongs to the food varieties of amaranth. From germination to ripening, 115-127 days pass. Distinctive features of this variety are juiciness and abundance of foliage. Its dimensions are impressive: height -165-190 cm. The stems are distinguished by a large number of juicy green leaves, which makes this species indispensable in agriculture. Amaranth of the Giant variety is well processed and used in the same way as silage. The Giant amaranth variety has a fairly high fat content in seeds - 7.9%.

Amaranth variety Helios

The amaranth variety Helios has an orange panicle, the stem is 150-170 cm. Its leaves are light green in color with orange veins. Vegetation period - 105 days, i.e. he is early. The grain is white. It has a high yield, there are 6-7 plants on a plot of one square meter, which makes it possible to obtain 1.5 tons of biomass per hectare and 15-30 centners of grain per hectare. Such indicators provide this variety with popularity among growers.

Did you know? The amaranth variety was recorded in the register of varieties of Ukraine (2010). Its creator is the National Botanical Garden. M. M. Grishka NAS of Ukraine.

This variety of amaranth is considered to be universal and gives high yields. In addition to valuable grains, its greens are also actively used for animal feed. This species ripens in 110 days. Amaranth of the Kharkov variety belongs to food varieties, grain and fodder, and is also considered medicinal. It needs 90 days to mature. The yield is up to 200 tons of green biomass and 50 centners of grain per hectare. This food grade amaranth has high levels of squalene, an important biopolymer. It is widely used both for medicinal purposes and in cosmetology.

Amaranth variety White leaf

White amaranth is a low-growing variety of food amaranth. Its height is only 20 cm. It can be grown all year round even in a pot on the windowsill. Now you can treat your family with healthy greens all year round. The stems and leaves of edible amaranth are characterized by a pleasant taste and appearance. Due to the fact that the leaves and stems of the plant are light, the variety is called the White Leaf. The stem is juicy and tasty, so amaranth The white leaf belongs to the edible varieties of amaranth. These plants are cut at a height of only 18-20 cm.

This is an early ripening variety of grain amaranth. It ripens for 95-100 days, and therefore it is classified as an early ripening variety. It is low - 80-120 cm and gives less green mass than other species.

Amaranth variety Kizlyarets

This is a universal variety. The period from germination to harvesting for food is 60-70 days, for seeds - 80-120 days. Not prone to bush formation. The stems reach a height of 120-160 cm. A distinctive feature is the roughness on the surface of the stem. Inflorescences - yellow-green, and when ripe - red, not very dense. The leaves are pale green, elliptical in shape. Characterized by weak tillering. Remarkable in this variety of amaranth is its yield per green mass - 77 kg / ha. This is higher than the average yield for amaranth by 31 kg/ha. And for grain - 20-30 kg / ha.

Did you know? Amaranth variety Voronezh is grown only for grain production. Grain yield is 15-35 kg/ha.

This variety is forage. It has a high yield - up to 22 kg / ha. The seeds contain 7% oil and 20.6% protein. Description of the variety: high - 170-220 cm, mid-season, food. The bush of this species has green leaves with red veins, raspberry-colored inflorescences. Vegetation period - 105 days. It is characterized by a high protein content - 20.6%. Resistant to shedding. Actively used for harvesting silage. On a linear meter in one row - 5-6 plants. Oil and flour are obtained from grain.

Amaranth is a plant that has an amazing diversity for its family. Among the many grain crops around the world, it is in the top ten leaders in terms of the number of varieties. According to one of the most complete encyclopedic reference books on the world flora, the Earth's plant database "The Plant List", the plant genus under the collective name Amaranthus (or Amaranthaceae) unites 184 species of culture.

Not all of them are edible. Moreover, several dozen species of amaranth in large doses are poisonous to mammals. However, not a single variety of amaranth, including its wild version - amaranth, will have an instant irreversible negative effect on the body, in other words, a person who accidentally eats a little inedible amaranth will not die. But if he uses it constantly, toxic substances due to the high concentration in inedible varieties will not have time to be excreted from the body, accumulate there and lead to the failure of the liver first, and then other vital organs. Such varieties of plants will produce a similar effect on animals. This argument is made by opponents of amaranth, ignoring the fact that the species has many edible and beneficial varieties.

In some varieties of amaranth, the amount of harmful substances is comparable to the amount of useful ones. Such amaranth could be used for the manufacture of feed and food after thorough purification from toxins. But, due to the existence of its much less harmful species, such "semi-useful" varieties in the total volume of world processing of amaranth for the purpose of use as food for humans or animal feed occupy 0.5-0.7%.

Used everywhere on all continents, with the exception of Antarctica, amaranth varieties are divided into several varieties:

• cereals;
• fodder;
• vegetable;
• decorative.

Decorative amaranth varieties can be highly toxic and therefore unfit to eat, but may be virtually free of toxins. They are used in floristry, to decorate green areas and so on. It is not recommended to eat them in any case, since toxic substances are used in their breeding.

Vegetable- These are varieties of which only the green part of the plant is used for food. They do not contain toxic substances, but the value of their grain compared to the value of grain of other varieties is so insignificant that it usually does not make sense to process it. Although in some countries, for example, in Kazakhstan and Mongolia, the grain of vegetable varieties of amaranth is used to feed livestock (in processed form). But the green part of these varieties of amaranth contains the largest amount of vitamins among other varieties, has a dense “fleshy” structure, consisting of soft fibers, is pleasant for human taste buds and is suitable for consumption both raw and dried.

Feed Amaranth varieties are used to feed livestock. They are selected according to the following formula: protein content / content of toxic substances. Depending on the coefficient obtained, the variety is recognized as suitable or unsuitable for feeding pets, and the degree of its suitability and, ultimately, value is determined. Also, the value of fodder varieties is affected by the amount of vitamins and minerals contained in different parts of the plant.

Cereals varieties are the most expensive and valuable. The grain of these types of amaranth is the most nutritious and
low toxicity. It contains the most oil and, consequently, as well as the phospholipids necessary for a person. In addition, grains obtained from these varieties have the highest levels of tocopherol and tocotrienol compounds (that is, the most useful varieties of vitamin E, which a person often does not get with food, but which are necessary for the successful functioning of a number of processes in the body).

For the reasons listed above, breeders and geneticists focus on grain varieties, and it is these varieties that receive the most attention when studying the beneficial properties of amaranth. Recently, due to the spread and relative ease of growing grain amaranth, farmers often use these varieties to feed livestock. Feed manufacturers have followed in their footsteps, as the cost of feed from grain varieties is still more or less low, and the demand for quality feed from well-known varieties has increased.

Varieties of grain varieties of amaranth

Not all grain varieties of amaranth are equal. For centuries, the population of different continents has used those varieties of plants that nature has presented. With the advent and development of such scientific fields as agrogenetics and plant breeding, it became possible to improve the properties of the most popular amaranth varieties. But agronomy also has to pay attention to the climatic conditions in which one or another type of amaranth grows, to adaptability and other factors.

It is impossible to say unequivocally now that such and such a variety of amaranth is better and more productive than others. For different climatic zones and different purposes, the “best” varieties of amaranth also vary.

There are three varieties of amaranth in the world, the grain of which has sufficiently high levels of oil, squalene and other nutrients to be considered not only edible and nutritious, but also of really high nutritional value. It is from them that amaranth oil, flour, cereals are made, squalene is extracted from these varieties, they are used in the cosmetic and pharmaceutical industries. These are the species Amaranthus cruentus, Amaranthus hypochondriacus and Amaranthus caudatus.

Amaranthus cruentus

Amaranthus cruentus is best known to us as crimson amaranth. It is also called purple amaranth. In world sources, it is found under the names purple amaranth (the name corresponding to our "purple"), red amaranth (red amaranth), blood amaranth (blood-colored amaranth), mexican grain amaranth (Mexican grain amaranth). The last three names are not used in the CIS.

Crimson amaranth is an annual plant that can reach a height of 2 m. A mature specimen is crowned with a lush pink-lilac, orange-red, orange, yellow-orange, yellow-green or not very dark red flowers. Often, the higher the plant, the larger and more magnificent the candle. The leaves and stem of Amaranthus cruentus are predominantly green, although "purple" (and in fact - dark red-purple) varieties of this species are known. Purple Amaranthus cruentus is usually a little lower (up to one and a half meters), his candle is not as lush as that of green counterparts, but the lack of pomp is compensated by the density of the flower.

Interesting! Ancient peoples ate both purple and green amaranth of the Cruentus species. For example, it is known for certain that ritual bread was made from purple amaranth grain, which was then dyed red with the help of the remaining flowers. And ancient women used the ground flower as a blush.

Initially, crimson amaranth grew in North and Central America, and it is he who appears in the legends of the ancient Incas. Now its varieties are grown, in addition to America, in Europe, in some Asian countries located within about 30-55 degrees north latitude, as well as in northern and southern parts of Africa. In the northern regions of Europe and Asia, crimson amaranth takes root poorly (as, indeed, any amaranth) and is grown only in greenhouse conditions. Swedish agronomists tried to master the free cultivation of a number of high-oil varieties of this amaranth variety, but with varying success: the problem is still being solved with the help of breeders. But Amaranthus cruentus is a godsend for the population of Africa: these plant varieties take root on the continent best of all and are highly valued due to their drought resistance and ease of cultivation, especially in undeveloped countries.

Amaranthus hypochondriacus

Amaranthus hypochondriacus is common in the CIS under the name sad amaranth. Such names as dark amaranth and hypochondriac amaranth are also used, but less often.

Sad amaranth is an annual plant with dark red candles. The height directly depends on the area
cultivation. For example, in Russia this variety of amaranth rarely exceeds 130-140 cm, and in Ukraine, as well as China, India and Mexico, the norm for sad amaranth is 150-160 cm. The flowers consist of small grains collected in dense balls, which , in turn, form a candle. Splendor, unlike crimson amaranth, they do not differ. In some varieties, the candle can reach 30-35 cm, although it often fluctuates around 20-25 cm. The stems of sad amaranth usually have a pronounced reddish tint, although the concentration of red also varies: some varieties have stems in which green color prevails. Sad amaranth branches weakly. The color of the leaves corresponds to the color of the stem and, accordingly, also varies from green with an admixture of a reddish tint to red with a slight tint of green. The shape of the leaves of Amaranthus hypochondriacus are pointed, and their length reaches 15 cm.

Sad amaranth grows mainly in warm countries located at 14-44 degrees north latitude, as well as in Latin America. Very common in Mexico and Spain. In Ukraine, experiments on its cultivation were successfully carried out in the southern regions, in particular, in the Kherson and Odessa regions. The cultivation of amaranth in the northern regions is considered inappropriate, since the cost of growing it increases, while productivity remains the same or falls. For example, an experiment on growing sad amaranth was carried out in Belarus, in the Gomel region, but it was considered unsuccessful. Now in the country they prefer crimson amaranth, which has taken root well there.

Amaranthus caudatus

Amaranthus caudatus is known in the post-Soviet countries as the tailed amaranth. In our country, it is rarely grown for commercial use, but is mainly used for decorative purposes. But in Latin American countries, Australia, New Zealand, Indonesia, the Philippines and Sri Lanka Amaranthus caudatus is one of the most popular grains and oilseeds. Amaranth oil produced in these countries is mainly extracted from these varieties of amaranth, and the content of squalene in it is even higher than in oil extracted from crimson amaranth - our local leader in the amount of squalene.

Tailed amaranth in these countries is also called pendant amaranth (hanging amaranth), tassel flower (“tassel flower” literally), velvet flower (velvet flower), foxtail amaranth (“fox tail”), etc. The height of a ripe amaranth of this variety ranges from 1 to 2.5 m depending on the variety and partly on the growing area. For example, in Australia, Amaranthus caudatus plants tend to be lower than in Peru or Colombia. A significant part of the plant is a flower - a long "tail" of purple, dark red or green.

Interesting! There are light pink and white varieties of tailed amaranth, but they are bred for decorative purposes and grown in regions where tailed amaranth is successfully sold in the field of floristry. Often these are Western European countries located south of 50 degrees north latitude. In countries where oil and other food products are obtained from tailed varieties, ornamental varieties are practically not grown, with rare exceptions.

Tails of ornamental varieties can easily reach 100 cm in length, while varieties used in the food industry have slightly smaller tails - 50-70 cm. Dark red flowers are usually quite narrow and tapered towards the end. Purple and green, on the contrary, are lush and have almost the same diameter throughout the “tail”.

Tailed amaranth is resistant to drought and loves the sun, so it grows well in hot steppe zones. However, in humid climates, it also feels great, so it is found in the tropics, where it usually grows very widely. In Ukraine, it is grown first in greenhouses, and when persistent warm weather sets in, it is planted in open space, where it successfully blooms until the first frost. Despite this, Amaranthus caudatus is grown poorly in Ukraine and most often - in the framework of research experiments.

High-oil grain varieties of crimson amaranth

Crimson amaranth is the main grain variety of amaranth that has conquered most of the northern hemisphere. This is natural: for other types of grain amaranth with a high fat content, the climate in Europe, North America and North Asia is quite severe. However, crimson amaranth is also a southern plant and is too thermophilic for a temperate climate. So, grain varieties that were eaten in antiquity were preserved in their original form only in areas with similar climatic conditions. for example, in Spain, Greece, a little in Turkey, partly in China. Most of the “ancient” grain varieties were reborn into wild amaranth, now amaranth, and at the moment almost all of them are recognized as highly toxic and unsuitable for food. Where did edible cereal varieties come from in Russia, Ukraine, northern France and Germany?

Most of the varieties of amaranth now grown in the northern hemisphere are the merit of research institutes and laboratories in Europe and America. In almost every region of Europe and the United States, over the past half century, “their own” varieties of amaranth have been bred, which take root well in the climatic conditions of a given country. On the territory of the CIS, work in this direction has been actively carried out since the beginning of the 90s (). Varieties of crimson amaranth are taken as the basis almost everywhere, as the most productive and sustainable of those already available. This is how the northern hemisphere received several new varieties of amaranth that are high in fat and squalene.

The value of amaranth grain varieties is determined by several criteria:

• the amount of oil that can be obtained from grain;
• the percentage of squalene in the resulting oil;
• the amount of protein and minerals in the grain;
• suitability of leaves and flowers for human consumption;
• productivity;
• resistance to adverse weather conditions and resistance to shedding.

There is no variety that would have the highest performance in all criteria at the same time. Therefore, when choosing amaranth, it is important to determine which indicator is most important, and proceed from this. For example, in warmer regions, grain varieties are often preferred, which win in terms of oil, squalene, protein and other substances. Taking care of them is more complicated, but it pays off. And in regions with adverse weather conditions, farmers choose more resistant types of amaranth. The value of such grains is lower, but these plants give a higher yield compared to many crops (not only amaranth), so their cultivation is somehow more profitable.

There are currently several recognized varieties of amaranth of the Amaranthus cruentus variety, which are grown throughout the northern hemisphere for squalene, oil and other food products.

"Helios"

("Helios", "Red Amaranth")

An early maturing variety belonging to the hybrid variety derived from Amaranthus cruentus. It is successfully grown in Minnesota, South Dakota, in the state of Wisconsin, in northern Germany, as well as in Ukraine and in some regions of Russia (for example, in the Voronezh region). Candle - dark orange medium size; stems are green; leaves - green, in large plants grown closer to the south, they have dark orange
veins; grain is white. It freely reaches 165 cm in height, in the southern regions - 175 cm.

It is used to obtain amaranth oil by cold pressing. The amount of fat in the grain is up to 10% - this is one of the highest indicators. The amount of squalene in oil obtained by cold pressing reaches 7.5-8%. The amount of squalene in the oil obtained by extraction can be up to 9%. In terms of protein content in grain, it is slightly inferior to analogues - about 19%. The leaves can be used for feeding cattle and pigs, mainly in the form of silage. The grain yield is average, up to 30 q/ha in good conditions, more often there is a yield of 20-23 q/ha. Resistance to adverse weather conditions and shedding is high.

Variety "Helios" is suitable for growing in areas with a relatively harsh climate. Yields will be lower than in warm sunny regions, but with proper care, they will significantly exceed the yields of other crops that have a similar field of application.

"Orange Giant"

("Golden Giant", "Red Giant", sometimes - "Red Amaranth")

(Sometimes it is confused with "Giant", since this name is used on the territory of other countries, but on the territory of the CIS "Giant" is a fodder variety.)

A relatively late variety: if the growing season of early ripening is about 80 days (and the Ukrainian variety "Ultra", for example, ripens in some places in 60-70 days), then the "Orange Giant" needs 110-120 days to ripen. The amaranth candle of this variety is lush, bright orange, about 30-35 cm; stems are green; leaves - green with yellowish veins; grain - light, with a slight yellowish tint, slightly flattened. The plant reaches a height of 2-2.5 m.

It is used to obtain oil by extraction, it is also suitable for obtaining oil by cold pressing, because the percentage of fat in the grain is quite high - almost 8%, which is why this type of oil is usually a little cheaper. But squalene in the oil of this variety is slightly less - 6.5-7%. From the "Orange Giant" they make cereals, flour, bakery products, but less often - pasta. Oil, grain and products made from these products have a nutty flavor (in oil it is quite pronounced, in grain it is weaker).

The green mass is used to feed pets, usually fresh, although herbal flour and herbal amaranth pellets are also made from this variety. Vitamin indicators are quite high, and the leaves are juicy and resilient, so that pets quickly eat them.

The yield of green mass is quite good, but the yield of grain is relatively low - up to 30 c/ha, which, obviously, is the reason for the low popularity of the variety. Resistance to adverse conditions and shedding is also high. The plant is successfully grown in the Voronezh region, Poland, Ukraine and in regions with similar weather conditions.

"Aztec"

("Mexican Amaranth", "Mexican Grain Amaranth")

One of the most common varieties of amaranth in the northern hemisphere. It takes root both in warm regions and in areas with relatively unfavorable weather conditions. It is grown in the north of Italy, in Greece, in Spain, partly in the USA, as well as in Ukraine, Russia and Kazakhstan. Vegetative the period is highly dependent on climatic conditions and ranges from 80 to 120 days. Plant height is small, usually does not exceed 150 cm, although in the southern regions it can reach 170 cm. Candle - dark red, medium splendor; stems are dark red, there may be slight green streaks; leaves - green-red; grain - dark, brownish shade.

Despite the prevalence, "Aztec" has, although high, but not the highest oil content: up to 9% fat in grain, usually about 8.5%. Squalene in the fats of the grain of this variety is 7%. However, "Aztec" can also be called universal: both butter and cereals are made from it (almost all very dark amaranth cereals are "Aztec"), bread, and other food products. It is also grown for fodder purposes, since the grain of this amaranth variety contains up to 20% protein (according to protein indicators, this is one of the best varieties), and the leaves, due to their juiciness, are well eaten by animals in their raw form.

"Aztec" is distinguished by good resistance to adverse weather conditions, high survival rate, practically does not mutate, due to which it has been preserved so well since ancient times, it is resistant to shedding. Grain yield is average and usually up to 30 c/ha, although this figure also varies depending on the region.

"Kharkovskiy-1"

Universal grade. Due to the fact that both grain and leaves are used equally widely, including due to medicinal properties, it is also known under the name "Kharkiv-1 medicinal". Candle - green-yellow, reaches 30 cm; stems and leaves - light green, bright; grain - light and with a pronounced golden hue. Reaches a height of 250 cm, in areas with adverse climatic conditions or in the absence of proper care, it stops at 200 cm.

One of the most oily varieties. Amaranth oil, made in Ukraine and sold in pharmacies (i.e. cold-pressed oil), is produced mainly from Kharkov-1. Recently, the variety has also been used to obtain oil by extracting. The amount of squalene in cold-pressed oil is 8%, the amount of squalene in oil produced by extraction and sold as a squalene-containing medicinal product can reach 10%. It has the highest protein content, and the leaves of "Kharkovsky-1" are juicy and high in vitamins. According to these criteria, the variety is valued in the food industry, and in the pharmaceutical industry, and among farmers, and among feed manufacturers. Cereals, tea, spices, as well as herbal flour and herbal granules are produced from amaranth of the Kharkov-1 variety.

"Kharkovsky-1" also has one of the highest yields. According to the experience of farmers in the Voronezh region, it reaches 50 c/ha. Relatively resistant to adverse weather conditions, the percentage of shedding is small. Planting in greenhouses is recommended, followed by transplanting to open space. It is actively grown in Ukraine, Russia, was brought to the countries of Western Europe, where it took root best in the Czech Republic and Poland.

"Ultra"

One of the earliest varieties of amaranth in Europe. It is considered superearly in the southern regions, including in the south of Ukraine. Candle - yellowish, about 20-25 cm; stems and leaves - green, leaves may have a yellow tint; grain is white. Reaches 200 cm in height.

High oil grade, used primarily for oil extraction. The content of squalene in
amaranth oil obtained from this variety ranges from 7-8%. Amaranth grain "Ultra" is widely used in the food industry: cereals, flour, pasta, etc. are made from it. Flour is soft, high flowability, whiteness. Amaranth bread and confectionery are usually also baked with flour made from Ultra grains.

Rarely used as animal feed, as the protein content of this variety is relatively low compared to others - 17-17.5%. However, due to its early maturation, this variety is sometimes used in starter feeds for birds and piglets. Green mass is rarely used.

In terms of yield, "Ultra" is comparable to "Kharkiv-1", but only in warm regions: in the south of Ukraine, the amount of grain obtained is also about 50 c/ha. Resistant to shedding and adverse weather conditions, however, it does not adapt well in areas where there is little sun in the spring. It is successfully grown in Ukraine, in the warm regions of Russia, it was brought to Poland. Data on further distribution are not available, despite a good survival rate.

"Voronezh"

One of the most weather-resistant early-ripening varieties of amaranth. The growing season is 80-100 days. It has rather high grain yields - up to 35 c/ha due to a large candle, which reaches 60-70 cm with a total plant height of 100-120 cm. The candle is green, tall, upright, not lush; stems and leaves are green; grain is light.

The fat content in the grain of this variety is slightly above average - about 7%. But for the northern regions, this is one of the best indicators of the oil content of amaranth grown in the open. Squalene in oil
such amaranth - 5-6%. In addition to butter, cereals, flour and pasta are made from amaranth of the Voronezh variety. There is quite a lot of protein in the grain - about 19%, which makes Voronezhsky grain valuable for livestock breeders and manufacturers of pet and poultry feed. However, it is practically not used as a fodder variety due to the small amount of green mass: it is impractical to grow it for the production of grass flour and granules.

"Voronezhsky" is relatively resistant to shedding and very resistant to adverse weather conditions, including prolonged absence of the sun, which is rare for amaranth. Therefore, it is successfully grown even in those areas where the survival rate of grain crops is very low.

Also relatively productive among crimson amaranth in terms of fat content in grain and squalene in fat is the variety "Kizlyarets". The amount of fat in it reaches 6.5%, the amount of squalene in oil is 6%. It is rarely used to produce oil, but the grain can be used for medicinal purposes.

Sad amaranth and tailed amaranth

If almost throughout the northern hemisphere (up to 55 degrees of latitude) the food industry, pharmaceutical and cosmetic companies are interested in crimson amaranth, then in the southern hemisphere, along with it, several varieties of tailed amaranth and sad amaranth are used.

"Amaranth Love Lies Bleeding"

("Purple Amaranth", "Fairy Tale Amaranth")

One of the most famous varieties of amaranth tailed. The cultivar name is often misunderstood as
metaphor for amaranth in general.

The height of the green part usually ranges from 90-110 cm, the length of the tail is about 80 cm, and thus the total length of the plant approaches 2 m. The tail is a kind of bunch of tassels, has a rich purple hue; leaves and stems are bright green; grain - light, with a diameter of 5 mm.

The amount of fat in the grain of amaranth of this variety is 9-10%, the amount of squalene in cold-pressed oil is 8%. In southern countries, technologies for obtaining squalene from amaranth are better developed, so the variety is mainly used to extract this substance and its subsequent sale as a medicinal product. products or supplements. Also from "Love Lies Bleeding" in different countries they make butter, flour, cereals. To obtain oil, this variety is grown in India and Thailand. In the countries of South America, the manufacture of amaranth flour and bakery products from the grain of "purple amaranth" has been put on stream, although the plant is also used to produce oil. Everywhere this variety of amaranth is grown in Africa - in Nigeria, Namibia, Mozambique and other countries. Widely distributed in Australia and partly in New Zealand.

In other countries, "Love Lies Bleeding" can be found as an ornamental plant. And in the southern regions of China, the green mass of this variety of amaranth is used to feed livestock.

The plant is thermophilic, drought-resistant, but grows well in the tropics. The growing season is 80-90 days.

"Amaranth Green Tails"

A grain variety of tailed amaranth, common in Argentina, Brazil and other countries of Latin America. Found in Australia and New Zealand. The stem part of the plant reaches a height of 80-100 cm, the tail - 60-80 cm. The whole plant has a green color when mature, while the stems and leaves are brighter, and
tail is pale green. The grain is white.

The amount of fat in the grain of this variety is 9-9.5%, the amount of squalene in the oil is 5-6%. At the same time, grain is practically not used to make butter; local growers prefer purple amaranth, which grows well in the same geographic areas. Amaranth Green Tails is grown by farmers and is widely distributed among the poor. Grain is used for the production of flour and bakery products.

In some European countries it is used as an ornamental plant. The growing season is 90-100 days in regions close to the equator and 110-120 in Europe.

Amaranth Green Thumbs

The least common variety of the relatively high-oil species of amaranth. Formally related to Amaranthus caudatus, in fact it is a hybrid. The height of the stem is 100-120 cm, the tail is shaped
it looks more like a candle, but hangs down, and its size varies between 15-25 cm. The whole plant is saturated green, the tail may be slightly lighter than the leaves and stems, but bright enough. The grain is white.

The yield of this variety is very low - up to 15 kg / ha, however, the grain contains about 8% fat, which makes the variety quite valuable in terms of nutritional value. The content of squalene is not precisely established, however, oil obtained from this variety is occasionally found, and manufacturers claim 5% squalene in their product. "Amaranth Green Thumbs" as a food crop is grown in some African countries, on farms in Latin America. It also grows in Australia, Indonesia, the Philippines, but is not used in food production there. Found in the southern part of the northern hemisphere.

Amaranth Princess Feather Pygmy Torch

Grain and ornamental variety of sad amaranth. Initially grown in Mexico, then spread throughout the world. As a cereal, it is actively grown in the equatorial zones: in Colombia, Peru, Ecuador, Zambia, Ethiopia. It is found in Australia, where it is used to produce oil. As a decorative grades are grown up in the south of Europe, in northern Africa, in Australia.

The height of the plant ranges from 170-200 cm. The green part is small, less than 1 m, the stems and leaves have a reddish tint, but the main color is green. Candle - maroon, almost black, upright, dense, reaches 30 cm in height. The grain is light brown, about 5 mm in diameter. Ripens in 80-90 days.

The variety is valued for its high grain yield for equatorial zones - about 35 centners per hectare. This, obviously, explains its low popularity in the south of the northern hemisphere, where crimson amaranth often produces a larger crop. The fat content in the grain of amaranth "Princess Feather Pygmy Torch" is 8%, the content of squalene in the oil is 6-7%. It is practically not used to obtain squalene, it is rarely used to obtain oil, grain is mainly used for the production of flour, cereals, flakes and similar food products.

Speaking of high-oil varieties of amaranth, it is also worth mentioning Amaranthus caudatus mantegazzianus (more than 7% fat) and another variety of tailed amaranth, bred in the USA and grown in Ecuador. The latter contains 9-10% fat and is currently experimental.

A selection of high oil amaranth

Curiously, 9-10% is a very low fat content for oilseeds in general. So, oilseed flax contains about 34% fat. In particular, the low fat content in the grain is due to
high cost of amaranth oil.

Often, the more oil that can be obtained from the grain, the higher the percentage of squalene in the oil. But this pattern does not always work, so you should not focus on it when meeting new varieties.

It makes no sense to choose the most oily crops for the production of flour, cereals, as well as animal feed, etc. The cost of such products from amaranth with 9-10% fat is much higher, and the differences when compared with products made from amaranth with 7-8% fat, very insignificant (in terms of nutritional value).

And when buying amaranth oil, consumers should remember that cold-pressed oil with 8% squalene is much healthier than oil, which claims 9-10% squalene and more. In the second, squalene is added during the extraction process, and the extraction process itself involves the use of substances that are toxic to humans. Despite the fact that the oil is then refined, a small proportion of these substances still remain. In addition, unfortunately, in the CIS it is impossible to say with certainty that the oil has passed all the necessary stages of purification, and not just the first one.

It also makes sense to check with the manufacturer what kind of amaranth was used in the production of oil.

Choose amaranth thoughtfully - and be healthy!

A cultivated plant called amaranth and its wild relative amaranth have been known to mankind for more than six thousand years. Amaranth was grown along with corn by the ancient Incas and Aztecs, who worshiped it as a deity, protected it, and used it in ritual sacrifices. After the arrival of the conquistadors, the widespread destruction of this "devil's plant" began. It came to the territory of modern Europe in 1653 from Sweden.

In Russia, this culture was considered a source of longevity and even immortality; flour was made from the seeds of this plant and bread was baked. The agricultural reform carried out by Perth the First introduced a number of prohibitions, including the use of amaranth for food, and it became a purely decorative and fodder crop. Currently, this plant grows on almost all continents with the exception of only Antarctica. What varieties and types of amaranth exist and how to grow it correctly?

Amaranth fodder, vegetable, ornamental and black amaranth oil

Amaranth- the plant is unpretentious, perfectly tolerating both high temperatures and thermometer indicators close to zero. This plant is represented in the world flora by more than 60 species of various mainly and.

It is customary to distinguish between fodder, vegetable, grain and decorative amaranth, for example, tailed red amaranth, so when purchasing seeds, you must definitely check with the seller which variety he offers you.

The leaves of the plant contain 17% of high-quality protein, useful for any organism, be it a person or a pet. Black amaranth seed oil surpasses even sea buckthorn in many useful indicators.

He is very fond of light, so good lighting plays an important role in his successful cultivation. He also loves timely watering, but is able to withstand a short drying of the soil.

Amaranth is sown only when the soil temperature rises to 8-10 degrees. Often, the seeds remaining on the bushes until late autumn crumble and germinate in the spring in a friendly bunch. It remains only to evenly seat them on the site.

Edible varieties of amaranth: Valentina, Krepysh, white, pink and others

Edible varieties of amaranth are a real storehouse of nutrients and trace elements. Their foliage and stems contain just a colossal amount of protein - 18%. Food varieties are annual crops that propagate by seed.

During the flowering period, most food varieties of amaranth, the photos of which can be seen below, also act as an excellent decoration of the garden:

All parts of the plant can be eaten - stems, grains and leaves. A wide variety of dishes are prepared from it, it can be nutritious and healthy cereals, and light dietary salads, delicious flour products, teas and decoctions. There are a huge number of recipes for preparing delicious dishes from pink amaranth.

There are many varieties of amaranth, including vegetables. The most popular and sought after edible varieties of amaranth are:

"Valentina"- an early ripe plant variety, 45 days pass from seed germination to technical ripeness of the crop, and 110–120 days until their full ripening. This is a culture reaching a height of 100-170 cm, with lateral shoots spaced evenly along the entire stem. The leaves are elliptical red-violet, with solid edges. The inflorescence of the amaranth variety "Valentina" is erect, purple, of medium density. The yield ranges from 0.6 to 0.7 kilograms of seeds per square meter of sowing.

"Fortress"- an early ripening variety, only about 80 days pass from seed germination to consumption. Bushes have a height of up to 140 cm, decorated with juicy, delicate, bright green leaves. Inflorescences erect, red-brown, medium density, light yellow seeds. The yield is 2.5-3.0 kilograms of seeds per square meter.

"In memory of Kovas"- mid-season grain variety of amaranth. The plant is low, only 110 cm in height, decorated with delicate and juicy dark green leaves. Its inflorescences are erect, brown with a red tint, and are distinguished by a high density. The yield of this variety is 3.0-4.0 kilograms of seeds per square meter.

"Opopeo" (Opopeo)- has a very juicy and tasty bronze-green leaf color, which is widely used for soups and salads. The inflorescences of the plant are spike-shaped, erect, red.

"White Leaf" or white amaranth- a dwarf variety of a food variety of a plant, it reaches a height of only 20 cm, has pale green stems and leaves, and has a pleasant taste. Often this variety is grown at home in order to be able to pamper your family with fresh herbs all year round.

The best predecessors for this crop are tomatoes, cabbage, potatoes and zucchini. Plants planted after legumes also feel good. It is necessary to plant this crop repeatedly in the same place no more than once every 4 years.

During the first two weeks after germination, the ground part of the plant develops very slowly, since during this period the active formation of the measles system takes place. While this process lasts, it is important to protect the plants from weeds that can drown them out, so weeding should be mandatory and regular.

After the appearance of 1 and 2 true leaves, the first thinning is carried out, the distance between plants should be at least 3 cm, the second thinning after another 2 weeks by 30 cm. After that, top dressing is introduced, which is repeated every 12-14 days (you need to alternate).

When the resulting seed pods acquire a straw color, and the upper part of the inflorescences is cut into seeds. The rest are cut and dried in the shade in the open air.

Description of varieties of amaranth Giant, Lera (crimson), Emperor and Royal

This plant has been used as feed for livestock for a very long time. This nutritional food supplement is eaten with pleasure by many domestic animals - pigs, cows, chickens. At the same time, not only succulent leaves and stems are used, but also roots.

The most easily grown and productive varieties of fodder amaranth are:

"Aztec"- mid-season variety, characterized by high yields of both green mass and grain. The stems are powerful, strong, reach a height of 150 cm and have a red color. The inflorescences of the plant and its leaves are also red, and the seeds are dark brown.

"Giant"- characterized by a large amount of foliage and its juiciness. Amaranth variety "Giant" is well eaten by farm animals, fresh and in the form of silage. The culture has an impressive size of 165-190 cm, the inflorescences are yellow and red, the seeds are disc-shaped white.

"Kizlyarets"- a weakly bushy representative of this family, has a straight, ribbed stem and red inflorescences of medium density. The leaves are pale green and elliptical in shape.

"Lera"- mid-season predominantly fodder variety. The plant is 170-220 cm high. The stem is green, the leaves are green with red veins. The inflorescences of this amaranth are raspberry-shaped in the form of a panicle.

In addition to the above, there are many varieties of this plant, for example, such as the variety of amaranth "Imperator" and amaranth "Royal", which differ in their external parameters and conditions for sowing and growing.

Varieties of amaranth Kharkov-1, Voronezh and Ultra

The cultivation of these varieties of the plant is carried out exclusively for obtaining seeds, the leaves are rarely used, and the stems and other parts of the plant are not used at all. From the collected seeds, oil is produced or they are fed to livestock.

Among farmers, the most popular varieties for grain are:

"Kharkovskiy-1"- a variety of amaranth that many agronomists consider universal. In addition to the grain itself, they use its greens to feed livestock. Also, this variety is famous for its medicinal properties and is considered one of the highest yielding. The maturation period is 110 days.

"Helios"- a very popular and early ripening variety. The stems of the plant can reach 170 cm, the inflorescences are orange in color, they are highly resistant to lodging and shedding. The grains are rounded white.

orange giant- a variety of amaranth, described by agronomists as a very tall plant, reaching 2.5 m in height and having powerful arcuate orange-colored stems. From the seeds of this plant, flour is obtained that has a characteristic nutty flavor.

"Voronezh"- an early ripening variety of amaranth up to 120 cm high. Voronezh amaranth is grown exclusively for grain, since the plant forms very little green mass.

"Ultra"- an early ripe variety of amaranth, characterized by light green inflorescences and a high oil content in the seeds. In height, amaranth "Ultra" grows up to 100-130 cm.

Red tailed, green, yellow and tricolor varieties of amaranth (with photo)

Deciding to decorate your flower garden with some kind of decorative amaranth variety, you will not go wrong and will be pleasantly surprised. This beautiful and stately flower is sure to be a decoration of the garden, pleasing to the eye until the frost.

On the territory of the former post-Soviet space, four species of this plant are most common, with a long list of varieties that differ in the shape of flowers and their color:

Amaranth dark- a little branching variety with stems up to 150 cm long, elongated, pointed, rich green leaves and erect spike-shaped purple inflorescences.

Amaranth tailed- a plant with powerful erect stems up to 150 cm long and large, elongated, rich green leaves.

Tailed amaranth blooms, the photo of which can be seen below, with paniculate hanging inflorescences with small red or green-red flowers:

Panicled or red amaranth- the stems of the plant are strong up to 150 cm in length, the leaves are elongated, brown-red with an elongated top, the inflorescences are drooping or erect with small red flowers.

Amaranth tricolor- a compact bush of a pronounced pyramidal shape with erect stems up to 150 cm long and elongated narrow leaves of three colors.

The description of amaranth varieties given above is only a small list of available varieties.

Photos of amaranth species, allowing you to appreciate the beauty of this plant, are given below:

Seeds of ornamental varieties of amaranth have a characteristic dark color, they are not suitable for eating or making oil from them, but the leaves can be used in salads.

The most beautiful varieties of the above types of amaranth are:

Roter Dom or Roter Dam- a low variety, reaching a height of only 50-60 cm, is distinguished by rich burgundy inflorescences and dark red, almost burgundy foliage.

Hot Biscuits or Hot Biscuit- the highest grade of all known decorative amaranths. This giant amaranth reaches a height of 1 m and has large red-orange inflorescences and green foliage.

Green Thumb or green amaranth- a very beautiful variety that fits perfectly into any flower garden. The stems of this plant reach 40 cm in length, the inflorescences are painted in a rich emerald color during flowering, by the end of summer they become brown.

Illumination or amaranth yellow- this variety grows up to 70 cm in height, differs in different colors of leaves on one bush. Young leaves are red-yellow, then they turn orange-red, and by the end of summer they turn bronze.

Pygmy Torch- a low variety up to 40 cm, decorated with straight purple inflorescences, with the onset of cold weather, the inflorescences turn brown, and the leaves are multi-colored.

Rotschwanz or Rotschwanz- the flower grows up to 75 cm in height, has many shoots and lush, red inflorescences.

Decorative varieties of plants are great for winter, wreaths and others.

Latin name

Amaranthus albus

Folk names

Shiritsa, gypsy, candlestick, rubella, amaranth

pharmacy name

amaranth grass

Used part

collection time

July August

Description

An annual herbaceous plant with a height of 20 to 100 cm. The flowers are small, greenish-white, dry membranous, collected in balls, and then in dense spike-shaped inflorescences.

Spreading

It grows in fields, forest edges, along roads, in vegetable gardens as a weed, often found near housing. Shiritsa is an almost cosmopolitan species. It is distributed throughout most of Europe and Asia, found in South and North America.

Collection and preparation

The grass is harvested during the flowering period and dried under sheds or in dryers at a temperature of 40°C.

cultivation

Prefers light moderately fertile soils, grows well in warm sunny places. It does not need to be fertilized with fertilizers if the conditions suitable for it were initially created. Propagated by seeds, which are previously stratified in the cold.

Application

Basically, shiritsu is used as a hemostatic agent. So with excessive menstrual bleeding, an infusion of herbs is prescribed. With persistent hemorrhoidal bleeding, lotions from this infusion are used. With bloody diarrhea, an infusion is prescribed orally. It is also known about the antispasmodic and laxative effects of amaranth. These properties are used for chronic constipation and intestinal colic.

Recipes

Infusion: 3 tablespoons with the top of dry crushed amaranth leaves, pour 1 liter of boiling water, insist in heat for 3-4 hours, filter

Drink from 1/3 to 1/2 tbsp. infusion 3-4 times a day 20 minutes before meals after abdominal operations, with asthenic conditions, anemia, benign and malignant tumors, chronic cystitis and pyelonephritis, with exacerbation of hemorrhoids. Courses of treatment - three weeks, a break - seven days.

Tincture. With dry crushed leaves or flowering tops of amaranth, fill the jar by two-thirds and fill it with vodka to the top. Insist in a warm dark place. Drink 1 tsp. with 1/4 st. boiled water 3-4 times a day 15-20 minutes before meals with teenage enuresis, inflammatory processes of the genitourinary system, low blood pressure, senile weakness and lack of body weight.

Amaranth oil. Mature seeds are thoroughly ground in a mortar and mixed with vegetable oil 1:3, heated to 60 degrees, and left overnight in a thermos. In the morning they filter, the raw material is squeezed out and fresh seed powder is poured into the same oil. Repeat this procedure 4-5 times. The finished medicine is stored in top-filled vials in the refrigerator. Drink 1-2 tsp. oil three times a day half an hour before meals with menopausal disorders in men and women, atherosclerosis, high blood cholesterol, gastric and duodenal ulcers, cholecystitis, malignant tumors and after radiotherapy. One course requires approximately 250 g of oil. If necessary, the treatment is repeated every three months.

Along with white amaranth, close species can also be used: they have similar properties.

Amaranth was the most important food crop among the Aztecs about a thousand years ago.

Kirill Sysoev

Calloused hands do not know boredom!

Amaranth is an extremely useful medicinal herb. The ancient civilizations of the Aztecs, Incas, Mayans were used for sacred rituals, eaten, because its nutritional value is not inferior to rice or oats. Amaranth (lat. Amaranthus) means giving immortality, unfading, "bestowed by God." The main qualities of the plant are medicinal, nutritional value, immunity strengthening, antitumor effect.

Grass amaranth

The amaranth plant is annual or perennial with a branched stem 70–150 cm high. The leaves are ovate or oblong-ovate, alternate, at the base are pulled together into a petiole. The flowers are small, unisexual, collected in purple-red, dense spicate inflorescences 20–50 cm high. The fruit is indehiscent or opens across the lid. Seeds are small, have a strong peel, adapted to falling out of the fruit. Amaranth green, rarely red. Most species grow in South and North America, China, about 20 varieties in Russia.

Kinds

More than 100 plant species are known. Other names for the culture are amaranth, axamitnik, velvet, cockscombs. All varieties are cultivated into three groups: decorative, fodder, vegetable. The most famous types of amaranth are:

• Amaranth paniculate, or blood. A fast growing plant that does not tolerate frost. It is distinguished by a brownish-red tint of leaves and vertical inflorescences with hanging ends. Before flowering, the young above-ground part is in some countries eaten, used as green manure or as feed for pigs.
• Amaranth tricolor, or Chinese spinach. Due to the green, yellow or bright red color of the leaves, it is often bred in gardens for decoration. This species is considered a dietary, protein-rich product that removes heavy metals, protects against certain diseases, and improves immunity.
• Amaranth tailed. The plant is distinguished by hanging inflorescences resembling tails. Dark purple or white color. The leaves are sometimes used like spinach. Seeds can replace poultry feed, and the above-ground part is used to feed cattle, pigs, sheep.
• Amaranth white. Weakly branched amaranth, greenish-white flowers, collected on the axils of the leaves. Dead or dried plants turn into tumbleweeds.
• Amaranth dark. The species has an emerald green color. With the onset of cold weather, the color of the leaves becomes multi-colored. A heat-loving, light-loving, drought-tolerant plant, ideal for filling empty spaces in flower beds or for arranging bouquets.

Composition

As a result of numerous scientific studies, a unique chemical and amino acid composition of amaranth has been revealed, where vitamin-mineral and nutritional components are balanced. The plant serves as a source of many micro and macro elements, which indicates the need to include it in the diet. Flour and healing amaranth oil are made from the seeds of the plant. Calorie content of amaranth - 371 kcal.

Minerals		vitamins		Other elements
		Vitamin B6		Saturated fats
		Vitamin B5		Monounsaturated fats
		Vitamin B2		Polyunsaturated fats
		Vitamin B1
		Vitamin B9		Carbohydrates
		Vitamin PP
Manganese		Vitamin C
		Vitamin K		Alimentary fiber
		Vitamin A

Useful properties of amaranth

Due to its chemical composition, amaranth has numerous medicinal and beneficial properties. The plant is a source of phytosterols, which, getting into the human body, reduce the concentration of cholesterol and triglycerides. Amaranth oil has a generally beneficial effect on people, on patients with coronary heart disease, hypertension. In addition, the oil copes with various types of damage to the skin: burns, cuts, insect bites, bedsores.

In large quantities, amaranth contains high quality protein. The leaves and seeds of the plant contain 30% more protein than rice, oats and other types of grains. In addition, it contains lysine, the most valuable and indispensable amino acid for the human body, which performs the functions of synthesizing muscle fibers and forming muscle tissues. Useful substances containing amaranth leaves or oil serve to:

• prevention of osteoporosis;
• increase in the content of calcium in the body;
• metabolic regulation;
• reducing the likelihood of cancer cells, vascular and heart diseases.

The use of amaranth is recommended for various diseases of the organs of vision, such as cataracts, conjunctivitis, night blindness, blepharitis. In addition to this, squalene and unsaturated fatty acids contained in amaranth have a beneficial effect on blood circulation, fight malignant tumors, enrich the body with oxygen, which has a good effect on the state of the entire human body, including the organs of vision.

The use of amaranth

The seeds of the plant are used for hemorrhoids, diarrhea, heavy menstrual flow, inflammatory processes in the genitourinary system. From the seeds, amaranth oil is obtained, which is a source of antioxidants, many vitamins and polyunsaturated omega-6 fatty acids necessary for the body. The oil is used to treat diseases of the gastrointestinal tract, diabetes, varicose veins, heart attacks, strokes, and inflammatory processes.

• kidney disease;
• gastrointestinal infections;
• heart disease;
• with dermatitis, eczema, erosion - externally;
• with a rash, diathesis, allergies, take a bath with a solution of the plant.

The juice from the leaves of amaranth is a source of natural protein, which is actively used in baby food. It contains many important amino acids: methionine, threonine, phenylalanine, cystine, leucine, etc. The juice is also used for the prevention and treatment of respiratory diseases: asthma, tuberculosis, chronic bronchitis. The fiolic acid contained in the plant reduces the number of defects in the brain and spinal cord, which is important for pregnant women and breastfeeding children.

In folk medicine

Due to its hemostatic, antibacterial, anti-inflammatory, tonic properties, amaranth is actively used in folk medicine. The seeds and leaves of the plant are able to fully provide the body with the necessary vitamins, salts of calcium, potassium, iron. Amaranth tea will be an excellent remedy for obesity, neurosis, to strengthen the immune system. Oil from amaranth contains many unsaturated and organic acids, which provide the body's resistance to diseases.

Amaranth tincture

To prepare an aqueous tincture, 15 grams of a dry crushed plant (roots, stems, seeds, inflorescences) is poured with a glass of boiling water, then kept in a water bath for 15 minutes, left to infuse, then filtered. You can add honey or lemon juice if you like. Take 50 ml half an hour before meals, for two weeks. A tincture of this plant will increase the body's resistance to viruses, prevent the growth of cancer cells, and is used for stomach ulcers.

Homemade butter on amaranth

To prepare medicinal oil, 1 part of the seeds is crushed in a mortar, combined with 3 parts of any heated oil and put into a thermos. After 7 days, the oil is carefully drained, and the seeds are squeezed into a glass vial, then the whole process is repeated several more times with new seeds. The oil collected as a result is stored in a dark, cold place. Take a teaspoon up to three times a day for 1 month. Beneficial effect on blood vessels, heart and liver. Wide range of external cosmetic applications.

Amaranth bath recipes

For 2 liters of boiling water take 300-400 gr. vegetable raw materials of the plant, insist 15 minutes in a water bath, filter and add to a bath filled with water. The procedure time is up to 30 minutes. It is used to treat skin diseases, insect bites, burns, bedsores, and has an antibacterial effect. It is not recommended to use amaranth for pancreatitis, urolithiasis, cholecystitis, celiac disease.

In cooking

The leaves of amaranth can be boiled, fried, steamed, the seeds can be added to baking and any dish. In some countries, confectionery or flour products are made from seeds. In Peru, beer is brewed from amaranth raw materials, and porridge in Asia. Oil from amaranth is similar to any vegetable oil, it is suitable for frying and dressing salads. Amaranth groats are also known, which do not contain gluten and are ideal for small children, pregnant and lactating women.

Cream soup with amaranth

Nutritionists have long proven that soup should be on the menu of every person. An unusual puree soup with a spicy additive - boiled amaranth seeds, which makes its taste completely unforgettable, diversifies any diet. In addition, all dishes from this miracle plant are healthy, contain a lot of protein and will not harm the figure, as they are dietary.

Ingredients:

• vegetable or meat broth - 1 l;
• milk -1/4 l;
• cornmeal - 2 tbsp. l.;
• onion - 1 pc.;
• boiled amaranth seeds - 100 gr.;
• salt, pepper, nutmeg - to taste.

Cooking method:

1. Combine the broth with milk and finely crushed, chopped and fried onion in vegetable oil. Boil.
2. Add cornmeal and amaranth, chopped in a mixer. Salt, pepper and sprinkle with nutmeg to taste. Remove from fire.

Amaranth grain bread

The healing properties of amaranth have been known since ancient times. Since ancient times, our ancestors made flour from the seeds of amaranth and baked bread, which they considered a source of longevity. Baked bread with a rich herbal smell of amaranth has healing properties, does not get stale for a long time, is a very nutritious and protein product, and reduces the risk of many diseases.

Ingredients:

• baking soda - 1 tsp;
• whole wheat flour - 1 tbsp.;
• egg white - 1 pc.;
• wholemeal flour - 3/4 tbsp.;
• amaranth seeds - 3/4 st.;
• margarine - 1 tbsp. l.;
• skimmed cream - 1 tbsp.

Cooking method:

1. Sift soda with flour, combine with other dry ingredients.
2. Add beaten egg to milk and melted margarine.
3. Mix well, add to the dry mass. Then put the resulting dough on an oiled baking sheet, bake in the oven for 25 minutes at a temperature of 170-180 degrees Celsius.

Growing amaranth

Shiritsa is a weed, so the plant is unpretentious, adapts to any temperature and even drought. It is better to sow seeds when the temperature of the earth reaches 5-6 ° C, and the soil is saturated with water, which is important at the very beginning of amaranth growth. This plant is placed with row spacing of 45 cm, at a distance of 7–10 cm from each other. After 10 days, shoots appear.

The upper part of the plant develops slowly at first. The flower must be loosened every ten days, weed the soil. The seeds of amaranth are harvested in autumn, and the panicles of flowers are threshed and laid out in a thin layer in the air to dry. Harvest plants pickle, freeze. You can eat amaranth seeds for food. Each plant produces on average up to 600 thousand seeds, which remain viable for up to 4 years.

Video

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!