Giant Amaranthus Flower Seeds

Planting

• Giant amaranth seeds should be planted after the threat of frost has passed in the spring. Sow the seeds 3/8 inch deep in soil that has reached 70 degrees F. Space the seeds 4 to 8 inches apart. Germination takes 3 to 10 days, and the plants take 98 to 110 days to mature. Full sun is recommended. At maturity, the plant has golden stems and leaves that yield several ounces of seed per plant. The white seeds are easily harvested and threshed.

History

• Amaranth originated in the Americas and has been grown for thousands of years. The name is from the Greek amarantos, which means ''does not fade'' and refers to the longlasting color of the flowers. Ancient Aztecs of Mexico grew vast acreage of amaranth in the 1400s. The plant has been cultivated throughout Central America as well as in India, Nepal, China, and Eastern Africa. U.S. agronomists began researching amaranth in the 1970s. It is grown commercially in the United States on a limited basis.

Nutrition

• According to the University of Wisconsin Extension, amaranth has a great deal of nutritional value, which has sparked interest in the crop as a health food. The grain contains 12 to 17 percent protein. It is low in saturated fats and high in fiber and lysine, an essential amino acid most cereal crops lack or have in small amounts. About 40 products containing amaranth as an ingredient are on the shelves in the U.S. The amaranth grain can be ground into a flour for bread, noodles, pancakes, cereals, granola, cookies and other products.

Types

• The two species of amaranth grown for grain in the United States are Amaranthus cruentus and Amaranthus hypochondriacus. These self-seeders are related to the common garden weed known as red root pigweed (Amaranth retroflexus). Yet another amaranthus is grown in flower gardens as a warm-weather annual. Amaranthus caudatus, also known as love-lies-bleeding, has drooping, tassel-like flowers easy enough for beginners to grow. Another species, Amaranthus tricolor, is grown for its brilliant foliage and tasty leaves.