Elephant head - Leafy Amaranth
This impressive variety, over 1.50 m tall, has a purple panicle ending in an elephant trunk-like projection. Its leaves are a beautiful bronze-green color.
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in nurseries, in the ground
Light sow directly in place when the soil has warmed up. Pack lightly and keep substrate moist. Thin out on the row when plants have 2 to 4 leaves. To speed up cultivation, sow in pots or trays under a well-lit shelter. Transplant after the last frosts, when plants reach the 2 to 4-leaf stage.
March, April, May
April, May, June
June, July, August, September, October
in the ground, in the greenhouse
sunny
low
all floor types
rich, fees, furniture
Amaranthus cruentus
mid-season
500 seeds
with leaves
Red
From 100 to 200 cm
corrugated
Asia
Inconnue
"Semences de Kokopelli" by Dominique Guillet
This ancient variety originated in Asia.
Amaranth, the queen of gluten-free! Amaranth, widely known for its ornamental and dissident qualities (it caused the US agro-industry to lose billions of dollars by developing genes for resistance to glyphosate), is an unequalled source of nutrition. Its leaves - in the case of leaf amaranth - and seeds - in the case of seed amaranth - are edible and offer a wealth of nutrients. The seeds contain mucilage, for example, which is beneficial to intestinal transit. Equally rich in protein, B vitamins (B6, folate or B9 and pantothenic acid or B5) and minerals (calcium, magnesium, iron, phosphorus, potassium, copper, manganese and selenium), amaranth seeds also have the great advantage of being gluten-free. The leaves are an excellent source of carotene, iron, calcium, protein, vitamin C and other trace elements. By way of comparison, for example, amaranth leaves contain three times as much vitamin C, 10 times as much carotene, 15 times as much iron and 40 times as much calcium as tomatoes. This fantastic plant originated in the civilizations of Central and South America. Pre-Columbian civilizations cultivated it for its seeds (eaten like a cereal: roasted, boiled, ground...) and for its leaves (eaten as a green vegetable). The Mayas, Aztecs and Incas used it, in addition to eating it, for sacred rites.
