Focus on Grain – Amaranth
It’s arguably questionable to categorize Amaranth as a “grain.” Botanically speaking, grains are all members of the grass family; but in agronomy and commerce, other crops get referred to as grains when their seeds are used as such. Amaranth is broad-leaf herb with many uses: its seed can be eaten as a grain, its leaves can be consumed as greens, and it is also used as a garden ornamental.
One of the most common uses of the amaranth seed is grinding it into flour. High in protein and gluten-free, it is also healthy due to its high levels of fibre and essential amino acids. The leaves are also one of the most nutritious of vegetable greens!
Traditional hand-harvesting methods can obtain bounteous harvests. The seeds can be collected throughout the season by shaking the ripening flowers in a bucket during dry weather.
Amaranth seeds can be cooked as a cereal, ground into flour, popped, sprouted, flaked, or toasted. They also make a nutrient-dense thickening agent. A staple in the diets of the Incas and Aztecs, it was apparently believed to have supernatural powers and was incorporated into their religious ceremonies. In the current day, it is used around the world in many ways: in Peru it is fermented to make beer, in Mexico and India it is popped and mixed with sugar to make a candy, and in Jamaica the leaves are made into the classic callaloo gumbo. It also has uses as a medicinal, a cosmetic, and a dye.
There are around 60 species of amaranthus, including weeds, leaf vegetables, grain crops and ornamentals. Some of the common names for plants in this family are: Chenille plant, Kiss Me Over the Garden Gate, Pig Weed, Goose Foot, Love Lies Bleeding, Sow Bane, Chinese Spinach, Cock’s Comb, Callaloo, Gizzard Plant, Lamb’s Quarters, Tassel flower, Flaming Fountain, Prince's Feather, and Summer Poinsettia.
Amaranth can be found in our Canadian Seed Catalogue Inventory. Salt Spring Seeds also has a great amaranth-growing resource.