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Amaranth (Amaranthus) is an edible annual frost plant belonging to the Amaranthaceae family. She is originally from Georgia and has a reputation for not fading, making her a symbol of immortality. There are about fifty varieties that can be introduced into a vegetable garden, in pots, in bedding but also in rock gardens.

Description and planting of amaranth

Theamaranth flower is mostly hanging, green, purple or red in color and can be used to make dry bouquets. The flowering period takes place throughout the summer, and stops at the first frosts. Amaranth is a plant that appreciates draining, humid and humus soil even if it tolerates drought well, as well as exposure to Sun. It is in April that its multiplication by sowing takes place, with a germination temperature between 20 and 25 ° C. The amaranth seed germinates after one to two weeks, and its multiplication occurs naturally.

Cultivation and maintenance of amaranth

The soil must always remain moist, and the plant must be tutored before flowering since its feet get heavy quickly given the rain and the weight of the seeds. It is also advisable to butter them. For a pot culture, this should only be filled with half of potting soil at first, then fully when the amaranth has reached its adult size. This will avoid staking, and allow the plant to redo its roots directly on its trunk. The pests that love this plant are red spiders and aphids.

Amaranth in food

Edible, amaranth leaves can be eaten after steaming. The South American Indians used their seeds to make flour. This plant is widely cultivated for food in Africa and Asia. The seeds can be roasted and tasted like popcorn.