Amaranth: The Secret grain that will change a homesteader’s life forever.

Amaranth is a group of more than 60 different species of grains that have been cultivated for about 8,000 years, so yes, this fits right in there with one of those ancient or forgotten grain trends. These grains were once considered a staple food in the Inca, Maya and Aztec civilizations. Amaranth is classified as a pseudocereal, meaning that it’s not technically a cereal grain like wheat or oats, but it shares a comparable set of nutrients and is used in similar ways. Its earthy, nutty flavour works well in a variety of dishes, but brings fall cooking alive.

Amaranth is rich in fibre, protein, manganese, magnesium, phosphorus and iron, along with several other important micronutrients. It also contains antioxidants that may help protect against diseases like heart disease and cancer. Amaranth has an impressive nutrient profile and has been associated with a number of impressive health benefits.

We’re going to try to explore the following topics:

• What is amaranth?
• What are the nutritional values of amaranth?
• What are the health benefits of amaranth?
• How do you grow amaranth?
• How do you care for amaranth?
• How do you harvest amaranth?
• How do you mill amaranth into whole grain flour?

What is Amaranth?

Amaranth is a herbaceous plant or shrub that is either annual or perennial across the genus. Flowers vary interspecifically from the presence of 3 or 5 tepals (outer part of a flower kinda) and stamens (pollen part), whereas a 7-porate pollen grain structure remains consistent across the family. What? This means that amaranth can be either an annual (completing its life cycle in one year) or perennial (living for multiple years) plant. The flowers of amaranth can have either 3 or 5 tepals (the outer part of a flower) and stamens (the part of the flower that produces pollen). However, all plants in the amaranth family have a consistent 7-porate pollen grain structure.

Amaranth belongs to the family Amaranthaceae, which includes about 1,000 species of plants native to tropical and subtropical regions of the Americas, Africa, Asia, and Australia. The name Amaranthus comes from the Greek word for “immortal”, because the amaranth plant is indestructible! (The Amaranth plant is known for its hardiness and ability to thrive in harsh conditions. It is a type of grain that is well-suited to hot and dry environments, and it can be grown in a variety of soils. Amaranth plants are also relatively pest and disease-resistant, which can make them a good choice for farmers in areas where other crops might struggle. However, it is important to note that while the Amaranth plant is certainly resilient, it is not indestructible and can still be damaged or killed by extreme weather events or other factors).

Amaranth has been cultivated for its edible seeds since ancient times (see, ancient grains 😉 ). The seeds are rich in protein (9.3 grams per cup), fibre (5.2 grams per cup), manganese (105% of the RDI), magnesium (40% of the RDI), phosphorus (36% of the RDI) and iron (29% of the RDI). One cup (246 grams) of cooked amaranth contains 251 calories, 9.4 grams of protein, 3.9 grams of fat, 46 grams of carbohydrates and 5.2 grams of fibre.

The leaves are also edible and can be eaten raw or cooked as a salad or vegetable. The leaves are high in vitamin C (2917 AMU), vitamin A (215 mcg), calcium (611 mg), potassium (55 mg) and folate (27.1 mcg). One cup (123 grams) of cooked amaranth leaves contains 125 calories, 2.6 grams of protein, 0.1 gram of fat, 23 grams of carbohydrates and 2.6 grams of fibre.

The roots are also edible and can be eaten raw or cooked as a vegetable or soup ingredient. The roots are high in manganese (105% of the RDI), magnesium (40% of the RDI), phosphorus (36% of the RDI) and iron (29% of the RDI). One cup (123 grams) of cooked amaranth roots contains 125 calories, 2.6 grams of protein, 0.1 gram of fat, 23 grams of carbohydrates and 2.6 grams of fiber.

Oh, and the flowers are also edible and can be eaten raw or cooked as a garnish or tea ingredient. The flowers are high in vitamin C (2917 AMU), vitamin A (215 mcg), calcium (611 mg), potassium (55 mg) and folate (27.1 mcg). One cup (123 grams) of cooked amaranth flowers contains 125 calories, 2.6 grams of protein, 0.1 gram of fat, 23 grams of carbohydrates and 2.6 grams of fiber.

This also means one plant, numerous uses. Amaranth is a versatile and nutritious grain that can be used in many ways. It can be eaten as a whole grain, ground into flour, made into porridge, cooked into soups, salads, casseroles, breads, cakes and more. It can also be blended into smoothies, baked goods, sauces, and dressings.

It also has a low glycemic index and does not spike your blood sugar levels like some other grains.

What are the health benefits of amaranth?

Amaranth is not only healthy but also beneficial for your health in many ways. Here are some of the health benefits of amaranth:

• It may help lower cholesterol levels and prevent heart disease by reducing LDL (bad) cholesterol and increasing HDL (good) cholesterol.
• It may help lower blood pressure by relaxing blood vessels and improving blood flow.
• It may help lower blood sugar levels by slowing down the digestion and absorption of carbohydrates.
• It may help lower inflammation by providing antioxidants and anti-inflammatory compounds.
• It may help prevent or treat anemia by providing iron and other nutrients that support red blood cell production.
• It may help prevent or treat diabetes by regulating blood sugar levels and improving insulin sensitivity.
• It may help prevent or treat obesity by providing fiber and other nutrients that promote satiety and weight loss.
• It may help prevent or treat osteoporosis by providing calcium and other nutrients that support bone health.
• It may help prevent or treat kidney stones by providing magnesium and other nutrients that dissolve minerals in urine.
• It may help prevent or treat constipation by providing fiber and other nutrients that stimulate bowel movements.

How to grow amaranth?

Amaranth is an easy to grow plant that can thrive in a variety of climates and soils. Here are some tips on how to grow amaranth:

Choose the right variety

There are many varieties of amaranth available in different colours, sizes, and shapes. Some popular varieties are:

Choosing the right conditions

Amaranth can grow in a variety of locations and conditions, but some key facts:

• Sunlight: Amaranth prefers full sun exposure and can tolerate some shade. It does not like extreme heat or cold.
• Soil: Amaranth can grow in well-drained, sandy or loamy soils. It does not like waterlogged or alkaline soils.
• Water: Amaranth needs regular watering, especially during the growing season. It does not like drought or overwatering.
• Fertilizer: Amaranth needs moderate fertilization, especially during the growing season. It does not like excessive or poor fertilization.

Choose the right time

Amaranth can be planted at different times of the year, depending on your climate and preference. Here are some general guidelines:

• Spring: This is a good time to plant amaranth seeds in warm climates or regions. You can sow them directly in the soil or start them indoors and transplant them later.
• Summer: This is a good time to plant amaranth seeds in cool climates or regions. You can sow them directly in the soil or start them indoors and transplant them later.
• Fall: This is a good time to plant amaranth seeds in cold climates or regions. You can sow them directly in the soil or start them indoors and transplant them later.
• Winter: This is a good time to plant amaranth seeds in frost-free climates or regions. You can sow them directly in the soil or start them indoors and transplant them later.

Choose the right method

Amaranth can be grown by different methods, such as:

• Sowing: This is the simplest way to grow amaranth from seeds. You just need to sow the seeds directly in the soil at a depth of 1/4 inch (0.6 cm) and cover them lightly with soil. You can also use a seed tray and place it on a sunny windowsill until they germinate.
• Transplanting: This is another way to grow amaranth from seeds. You just need to sow the seeds directly in the soil at a depth of 1/4 inch (0.6 cm) and cover them lightly with soil. Then, you need to transplant them into larger pots when they have two sets of true leaves (four leaves each). You can then move them outdoors when they are ready.
• Cuttings: This is another way to grow amaranth from plants. You just need to cut off a stem with at least three leaves from an established plant and place it in water until it roots. Then, you need to transplant it into larger pots when it has two sets of true leaves (four leaves each). You can then move it outdoors when it is ready.

Growing Amaranth

• To grow amaranth from seed, start seeds indoors 6-8 weeks before the last frost or sow them outdoors after soil has warmed in late spring. Cover seeds with a very fine layer of soil and keep moist. Seeds germinate in 3-14 days. Thin seedlings 10-18 inches apart. Amaranth grows best in full sun and moist, well-drained soil, but it can tolerate poor soil quality and drought. It can reach 5-8 feet tall in ideal conditions. Fertilizers can help the plants to grow and develop.
• To harvest amaranth seeds, wait until the flowers are brown and dry, which is around 3 months after germination. Then, rub the flower heads over a bucket or a tray to catch the seeds. You may need to do this multiple times as the seeds dry, we touch more on this later.

Yes, you can grow amaranth indoors, but you will need to provide some special conditions for it to thrive. Amaranth is a warm-weather crop that needs soil temperatures of 65-75 F to germinate. Amaranth grows best in full sun and moist, well-drained soil, so this will need to be taken into account for an indoor setup. You will need to choose a container that is large enough to accommodate the root system and the height of the plant. A 5-gallon pot or bucket is a good option. You will also need to use a potting mix that is rich in organic matter and has good drainage. You can add some perlite or vermiculite to improve the aeration and water retention of the soil.

You will also need to provide adequate lighting for your indoor amaranth. Amaranth does best in full sun in the northern part of its range, but in warm southern climates, it can benefit from some shade in the afternoon. Generally, plant amaranth in a location where it will receive at least six hours of sunlight each day, so if you don’t have a sunny window, you can use artificial lights such as fluorescent tubes or LED bulbs. You will need to place the lights about 6 inches above the plants and keep them on for 12-14 hours per day.

You will also need to monitor the temperature and humidity of your indoor environment. Amaranth is fairly happy in the heat, but it may suffer if the temperature drops below 50F (10C) or rises above 90F (33C). You can use a thermometer and a humidifier to maintain optimal conditions for your plants. You may also need to ventilate your room occasionally to prevent fungal diseases or pests.

How to care for amaranth?

Amaranth is an easy to care for plant that only requires some basic maintenance. Here are some tips on how to care for amaranth:

Watering

Amaranth needs regular watering, especially during the growing season. It does not like drought or overwatering.

The amount of water you need to give depends on several factors, such as:

• The weather: Amaranth needs more water during hot and dry weather than during cool and humid weather.
• The soil: Amaranth needs more water if the soil is dry than if it is moist.
• The stage of growth: Amaranth needs more water when it is young than when it is mature.

A general rule of thumb is to water your amaranth when:

• The top inch (2.5 cm) of soil feels dry
• The leaves are wilting
• The potting mix feels dry

You should avoid watering your amaranth when:

• The top inch (2.5 cm) of soil feels moist
• The leaves are drooping
• The potting mix feels wet

You should also avoid overwatering your amaranth by:

• Checking the drainage holes
• Rinsing out excess water
• Transplanting your amaranth into larger pots if needed

Fertilizing

Amaranth needs moderate fertilization, especially during the growing season. It does not like excessive or poor fertilization.

The amount of fertilizer you need to give depends on several factors, such as:

• The variety: Different varieties of amaranth may have different nutrient requirements.
• The stage of growth: Amaranth needs more fertilizer when it is young than when it is mature.
• The location: Amaranth needs more fertilizer in sunny and dry locations than in shady and humid locations.

A general rule of thumb is to fertilize your amaranth when:

• The soil feels dry
• The leaves are turning yellow or brown
• The potting mix feels dry

You should avoid fertilizing your amaranth when:

• The soil feels moist
• The leaves are green and healthy
• The potting mix feels wet

You should also avoid overfertilizing your amaranth by:

• Checking the label
• Following the instructions
• Using organic or natural fertilizers

Pruning

Amaranth does not need much pruning, except for removing dead or diseased leaves and stems. You can also cut off any unwanted or excess growth to maintain a compact and tidy shape.

You should prune your amaranth when:

• The plant is young
• The plant is growing fast
• The plant is flowering or setting seeds

You should avoid pruning your amaranth when:

• The plant is old
• The plant is growing slow
• The plant is not flowering or setting seeds

Harvesting

Amaranth can be harvested at different stages of growth, depending on your preference and purpose. Here are some general guidelines:

Seed harvesting

This is done when the seeds are mature and ready to be collected. You can harvest amaranth seeds when they start falling from the flower head (tassel) or when they are fully dry and brown. Here are some steps to follow:

• Cut off the entire flower head from the plant with a pair of scissors or a knife.
• Shake the flower head in a paper or plastic bag to separate the seeds from the chaff and other debris.
• Pour the seeds in a fine-mesh strainer and shake them again to remove any remaining chaff.

Leaf harvesting

This is done when the leaves are young and tender, usually 2 to 3 weeks after germination. You can harvest them by thinning or clipping. Here are some steps to follow:

• Thinning: This is a method of harvesting amaranth leaves by uprooting the whole plant. You need to wait until the plants have developed 6 to 8 fully grown leaves, then pull out the entire plant and cut off the leaves at the base. You can also use a sharp knife or scissors to cut off individual leaves from the plant.Clipping: This is a method of harvesting amaranth leaves by cutting or picking them from the plant. You need to use a pair of scissors or a knife to cut off the leaves at the base, leaving about 2 inches (5 cm) of stem attached. You can also use a secateur (a type of pruning shears) to cut off individual leaves from the plant.

Stem harvesting

This is done when the stems are young and succulent, usually 2 to 3 weeks after germination. You can harvest them by cutting or picking them from the plant. Here are some steps to follow:

• Cutting: This is a method of harvesting amaranth stems by cutting them off with a sharp knife or scissors. You need to use a pair of scissors or a knife to cut off the stems at the base, leaving about 2 inches (5 cm) of stem attached. You can also use a secateur (a type of pruning shears) to cut off individual stems from the plant.
• Picking: This is a method of harvesting amaranth stems by picking them from the plant. You need to use your fingers or a pair of tweezers to pluck off the stems from the plant. You can also use a sharp knife or scissors to cut off individual stems from the plant.

Milling into whole grain flour

Amaranth flour can be made from whole grain amaranth seeds that have been dried, cleaned and ground into fine powder. Amaranth flour has a nutty flavour and a light colour that resembles wheat flour.

There is a difference between amaranth flour and whole grain amaranth flour, and it is not just marketing. This is why we want to make the distinction here, but when we discuss Amaranth Flour, we are talking about Whole Grain Amaranth flour. Amaranth flour can be made from either whole or dehulled amaranth grains, which affects the nutritional value, flavour, and texture of the flour. We are not fans of dehulled anything with grains.

Whole grain amaranth flour is made from grinding the entire amaranth seed, including the bran and germ. This type of flour has more fibre, protein, and antioxidants than dehulled amaranth flour. It also has a stronger, nuttier flavour and a coarser texture. Whole grain amaranth flour is good for making hearty breads, muffins, cookies, and pancakes.

Dehulled amaranth flour is made from removing the outer layer of the amaranth seed before grinding it into a fine powder. This type of flour has less fibre, protein, and antioxidants than whole grain amaranth flour. It also has a milder, sweeter flavour and a smoother texture.

Both types of amaranth flour are gluten-free and high in iron, calcium, and vitamin C. They can be used alone or mixed with other flours to add nutrition and variety to your recipes. However, you may need to adjust the amount of liquid and leavening agents when using amaranth flour, as it absorbs more water and does not rise as much as wheat flour.

As you can see, there is not much difference in the nutritional values of amaranth flour and whole grain amaranth flour. They both have the same amount of calories, carbohydrates, fiber, fat, protein, iron, calcium, and vitamin C per 100 grams. However, whole grain amaranth flour has more phenolic compounds than dehulled amaranth flour. Phenolic compounds are plant chemicals that act as antioxidants and may have health benefits such as lowering blood pressure and preventing oxidative stress.

To make amaranth flour, you need to follow these steps:

1. Harvest and dry your Amaranth seeds
2. Rinse the dried amaranth seeds under cold water until they are clean and free of dust.
3. Spread the seeds on a baking sheet and bake them in an oven at 180°C (350°F) for 15 minutes, stirring occasionally, until they are golden brown and crisp.
4. Let the seeds cool completely on the baking sheet before transferring them to a food processor or a blender.
5. Process or blend the seeds until they form a fine powder with no large pieces.
6. Store the amaranth flour in an airtight container in a cool and dry place for up to six months.