Grain amaranth
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Grain amaranths come in three species: Amaranthus cruentus, Amaranthus hypocondriacus and Amaranthus caudatus. It belongs to the Amaranthaceae family, and the Amaranthus genus contains 94 known species. Native to Central and South America, amaranths have accompanied a multitude of civilizations throughout history. Their seeds were widely used throughout Mesoamerica and, among the Aztecs, had - in addition to nutritional value - a medicinal, sacred and magical dimension. Gluten-free, amaranth seeds contain minerals, trace elements (calcium, potassium, phosphorus, zinc, iron, etc.), vitamins, carbohydrates, fiber and protein. What's more, they contain lysine, an essential amino acid rarely found in most cereals. Toasted, they can be added to breads and cakes, or ground into flour. Cooked in water, the seeds can be eaten plain or used to make pancakes and gratins. The leaves are also edible.
Easy to grow and drought-resistant, grain amaranth appreciates sunny exposure and cool, rich, well-drained soil.
