AMARANTH family Amaranthaceae; order Caryophyllales
Amaranthus hypochondriacus, Amaranthus cruentus
Globe Amaranth Gomphrena globosa
Tumbleweed Amaranthus graecizans
Pigweed Amaranthus retroflexus
Wild Amaranth Amaranthum blitum (strawberry blite)
Prince's Feather Amaranthus hypochondriacus
Love-lies-bleeding Amaranthus caudatus
common weed of india Amaranthus polygonoides (pot-herb and wholesome)
Red Cockscomb. Velvet Flower, Hsien, lady bleeding, lovely bleeding, pilewort, spleen amaranth, lamb's quarter. The name amaranth is from Greek for "never-fading flower."
DESCRIPTION: Related to many common weeds and garden flowers, there are more than 60 varieties of amaranth, most of them edible, producing edible leaves and/or edible seed (grain). Seed amaranth grows to 5-7 feet tall, a bushy plant with wide leaves and clover-like flower plumes in reds or magentas. Each plant may produce as much as 50,000 tiny seeds (about 1/32 of an inch each)once the staple of the Mayan civilization.
Ornamental varieties include Cock's Comb, Joseph's Coat, and more with both brilliant flowers and brightly colored leaves. Most amaranth species are tropical and most are commonly thought of as weeds.
Amaranthum blitum, the wild Amaranth, sometimes overlooked for its similarity to Orache or Goosefoot, is a common weed grown wild from previous herb or vegetable gardens. It is edible (commonly eaten like spinach in France) and has a juicy, crimson capsule containing a single seed following greenish flowers. The red fruit is edible and hence the name strawberry blite.
HISTORY: Amaranth has been known of and used by humans from prehistorical times. Seed amaranth is thought to have been carried by people as they migrated throughout the world 10,000 years or more ago. Seed amaranth may have reached the American continents about 4,000 years ago when the first people began to spread through the land. The Aztecs and Mayans used amaranth extensively as a food and to make beverages. However, amaranth was also used in rituals involving human blood. When the Spanish arrived the conquistadors were horrified by this and forbid the use of amaranth in any form, even going so far as to attempt to eradicate seed amaranth from the face of the earth. Indeed, some believe seed amaranth used by the Aztecs may have become extinct if it were not for a few areas in the remote portions of Mexico and in the Andes where the crop continued to be grown and used. Owing to this extreme hostility toward a food, amaranth has been little used and has only recently begun to enter the market as a valid and accepted food source.
CULINARY USES:
The grain may be popped similarly to popcorn. Alegria (happiness) is a mixture of popped amaranth and sugar confection common in Mexico, this is also done in India where the confectin is called laddoos. Atole is a Mexican drink made from milled and roasted amaranth seed. Amaranth seed is used to make fermented alcholic drinks similar to beer such as the Peruvian chicha. The seeds are used in Nepal to make a gruel called sattoo and a flour made from the seed is used to produce unleavened bread called chappatis.
Amaranth seed ground into flour is useful as a substitute for wheat flour in gluten-free diets. This complex grain has a wide variety of uses similar to wheat or rice flour and is very nutrutrious, containing 15% protein, 12% fiber and high in calcium. Bran amaranth flour is even higher in protein and fiber. Bread made from amaranth flour has a nutty flavor many agree is better than wheat flour.
Some varieties of amaranth are prized for their leaves and eaten similar to spinach or used as teas. None of the amaranth are reported to be poisonous and all have edible portions. Lamb's quarter is a common weed in the United States, the leaves of which are edible and is commonly known as pigweed because it is readily eaten by pigs. In India, several weed amaranth are commonly eaten and one (Amaranthus polygonoides) is often prescribed as food for those recovering from serious illness because it is nutritious and easily digested.
GROWING AMARANTH: Amaranth varieties will grow nearly anywhere but most are not hardy in cold weather areas. Amaranth will resist heat and drought but grows best in full sun, well drained soil and regular watering. Start your seeds indoors about two months before last frost in cool areas. In southern US, seeds may be planted outdoors about time of last frost. Ideal temperature for growth are hot days and nighttime temperatures above 50 degrees. The plant will flower all summer and the flowers are great as cut flowers and/or dried.
MEDICAL/RITUAL/MAGICK: In India the grain is revered as "rajeera" (the King’s grain), the Aztecs ground amaranth seed, honey and human blood which was shaped into idols that were eaten ceremoniously, was sacred to Artemis in ancient Greece, and represented immortality when used to decorate images of Gods or tombs. The name amaranth comes from the Greek meaning unwithering and by extension, immortality. Commonly used in spells to heal a broken heart.
Ritual/medicinal use for all female organ functioning, especially menses.
Amaranth oil may be used as a topical ointment for burns, wrinkles, rashes, eczema, psoriasis and other sensitivities and, taken orally, it may also enhance digestion and soothe the stomach. The oil is a strong anti-oxidant.
Amaranth seed and leaves have been used as an astringent for stopping diarrhea and excessive menstruation. Owing to its anti-oxidant qualties, it makes an excellent wash for skin problems such as acne and eczema to psoriasis and hives. It may be used as a douche for vaginal discharges; makes an excellent mouthwash for sore mouths, gums, teeth and throat and an enema for colon inflammation. Some amaranth species have slight astringent properties, some act as diaphoretics and diuretics, and others are tonics and stimulants. It is believed to have astringent qualities and a decoction of the flowers is administered in cases of spitting blood and haemorrhages and is said so energetic that it is encouraged to be used in cases of menorrhagia.
RECIPES:
Amaranth Muffins
combine:
In mixing bowl combine water, oil and honey. Allow time for honey to dissolve. Sift the flour and arrowroot separately before measuring. Combine all dry ingredients, including nuts, and mix well. Add vanilla to liquids. Add the dry mixture all at once and stir until it disappears; do not overbeat. Fill muffin cups full. Bake in preheated 375 degree oven for 22-25 minutes until center of muffin is firm. Makes 9 or 10 muffins, plain, or about 12 if you add fruit. NOTE: One slightly beaten egg may be added to liquids for a little more rise and slightly improved texture. Note 2: You may use 2 tablespoons of lemon, cranberry, or other juice in place of the Vitamin C Crystals, be sure to reduce the water by that amount.
Amaranth Pancakes
Grind nuts in blender about 15 seconds. Combine with other dry ingredients in mixing bowl. Without washing it, combine liquids in blender; blend 10 seconds (or mix in small bowl) and stir into dry mixture. Cook pancakes on preheated, ungreased, non-stick griddle or frypan (don't use stainless steel unless you want to do some serious cleaning afterward). When bubbly and brown, turn. As batter thickens you may need to add another tablespoon or two of water to keep cakes thin (should be no more than 1/4 inch thick). Yields 24 four inch cakes.
Pineapple Prune Cake
Set aside 1/2 cup of juice concentrate for cake; reserve remaining 1/4 cup for glaze. Chop prunes; mix with undrained pineapple and juice concentrate in a 2 or 3 quart saucepan. (or combine thse three in processor to chop fruit. Then pour into saucepan, add raisins or currants and spices. Bring fruit to boil and simmer 5 minutes; set aside to cool. Stir in oil and lecithin. In separate bowl, combine dry ingredients and mix them thoroughly. Grease a 9"x9" baking dish. When fruit mixture is luke warm, add eggs and vanilla and beat for 2 minutes with wooden spoon. Add dry ingredients and stir until they disappear. Pour batter into prepared baking dish. Bake at 350° for 35 to 40 minutes, until cake springs back when touched lightly in center. Make glaze when cake is removed from oven.
Glaze
Combine ingredients in a small saucepan. Boil 7 or 8 minutes until syrupy. Prick hot cake several times with fork and dribble hot glaze over it, spreading to cover cake with thin glaze. Allow cake to cool in pan before serving.