You will be surprised, but the weed in your garden - amaranth - is the future of agriculture. Its cultivation is a priority in many countries of the world; this is a rather promising area of crop production. How to grow amaranth and what is its feature? More on this later in the article.
Species diversity
What kind of plant and where does it grow? Amaranth is an annual grass with inflorescences in the form of spikelets-panicles. The color is varied - from golden yellow to purple. We turn to the description of amaranth. The stem of the plant is straight and branched, from 0.7 to 3 meters in height, the leaves are large, lanceolate. Small flowers are collected in inflorescences, each of which eventually turns into a fruit box.
One amaranth gives up to half a million fruits - grains - the weight of one is about 0.4 grams.
In total there are 65 genera of this plant, which include about 900 species of amaranth. In Russia, amaranth is represented by 17 species. The most famous among them is shiritsa or amaranth thrown back, which is a weed and is not suitable for consumption. Decorative species are also widespread: crimson (panicled), dark, three-colored, tailed amaranth.
Where is growing in Russia? The plant can be found almost throughout the country. Looking at the photo, many may be surprised because they saw it more than once, but did not suspect that many of its varieties are of particular value for agriculture, cosmetics and food industry.
How did he get to us?
The homeland of amaranth is South America. From there he went to North America, then to India, where his secondary formation took place. In its homeland, amaranth grass is called "Aztec wheat" and "Inca bread." For over 8 thousand years, amaranth competed with beans and corn.
Amaranth came to Europe with the first conquistadors and at first was considered an exclusively ornamental plant. Only at the end of the 18th century did it acquire the importance of fodder and cereal crops in Europe.
Today, significant work has been done to improve grain performance and increase amaranth productivity, which may make it the leading crop of the future.
Current situation
In the United States, amaranth is now grown in all states, and the government finances special programs for farmers. The importance of the issue is confirmed by the fact that 23 agricultural institutes monitor the cultivation and introduce this culture into the food industry. In US stores in the diet department, you can see at least 30 types of amaranth products - from sweets to cutlets. At the same time, meat grown on amaranth feed costs a quarter more than usual.
Amaranth fields can be found in India and Nepal, China and Ceylon, Mozambique, Uganda, Nigeria. The plant is also grown in Germany, Slovakia, Poland, Kazakhstan.
Unfortunately, in Russia there are still few areas where amaranth grows. However, this culture is becoming increasingly popular among domestic farmers.
The value and properties of the plant
Amaranth has a number of properties that are beneficial to the human body. It is proved that the protein that is contained in the seeds of amaranth is much better absorbed by the body than milk. No wonder where amaranth grows in South America, it takes second place as a cereal crop after corn. In addition, it contains several times more lysine than in other plants. And it also has a large number of trace elements: potassium, iron, calcium, magnesium, phosphorus.
For many, amaranth is of particular interest as a source of biologically active substances: amaranthines, rutin, and carotenoids. Recent studies have proven the effectiveness of amaranth seeds and oil in the treatment of hypertension and coronary heart disease. The main reason is the presence in the composition of substances that regulate cholesterol synthesis.
In the flower beds where amaranth grows (plant photos are presented in the article), it looks quite attractive, bright panicles are visible from afar. In addition, his flowering period is quite long: throughout the summer and until the first frost. As a decoration of a garden bed, three types are mainly used: sad, tailed and panicled. In the middle lane, where amaranth grows in Russia, it has other names: its name is axamite, cat's tail, velvet, and shiritsa.
Vitamin salad straight from the flowerbed
Amaranth leaves taste very similar to spinach. They contain lysine - one of the eight amino acids necessary for the human body, which helps to assimilate protein, calcium, strengthen muscles and bones, prevents the occurrence of atherosclerosis, and prevents strokes and heart attacks.
In Japan, it is believed that the taste of amaranth greens resembles squid meat, with its regular use, the body is energized and rejuvenated.
At the same time, even decorative plants are suitable for eating. The nutritional value of 200 grams of thyme leaves is comparable to 1 kg of cucumbers.
Tea made from amaranth leaves helps with atherosclerosis, dysbiosis, obesity, frequent stress and neurosis.
Healing oil is also made from it.
Amaranth seed oil, in addition to a large number of polyunsaturated acids and vitamins (A, E, C), contains squalene. It is a wonderful antioxidant. It is able to penetrate through cell membranes, cleanse blood vessels of cholesterol deposits, and prevent blood clots. In addition, squalene increases the elasticity of tissues and promotes their regeneration.
According to the latest data, the use of amaranth oil contributes to the overall healing of the body, rejuvenation, elimination of toxins and toxins. Inhibition of the growth of cancer cells, improvement of blood circulation and brain activity, an increase in the level of stress resistance and immunity were noted.
Amaranth oil is 2 times ahead of sea buckthorn oil in its medicinal properties. It can be used to treat wounds and skin lesions, healing will go much faster.
Vitamins A, E, B1, B2, polyunsaturated acids slow down the aging process of the skin. That is why cosmetic creams and masks, which include this component, are popular today.
Amaranth and Ecology
Shiritsa is a plant with a type of C4 photosynthesis, which corresponds to high rates of atmospheric carbon dioxide binding, which is especially necessary in conditions of global warming on the planet.
Where amaranth grows, wind erosion of the soil decreases. This is due to the powerful root system of the plant. Where amaranth grows (photo plants are posted in the article), the soil eventually cleanses of harmful substances. Therefore, it is advisable to cultivate it in regions unfavorable from an environmental point of view.
Shiritsa can also be used as a raw material for biofuel. The energy intensity of the dry mass is 14 MJ / kg, and the process of its production is quite simple. Amaranth crops are harvested with a combine for collecting flax, dried and formed into briquettes.
Its significance is also great for preserving the population of the inhabitants of the seas and oceans. After all, squalene was previously mined exclusively from sharks and whales.
Why is it important
One of the conditions of the concept of sustainable development, which has been carried out throughout the world in recent decades and is the only way out of the ecological crisis for mankind, is high-tech agriculture in the production of products with a balanced composition. And it is amaranth that meets these requirements.
Indeed, besides squalene, the flour from the seeds of this plant contains 3 times more proteins, 9.4 times more lipids, 17 times more fiber, sodium 24 times, calcium 19 times, magnesium 6 times, phosphorus 6 5 times, iron - 36 times than in wheat flour.
Amaranth proteins have a balanced composition. So, the essential amino acids in it are 1.6 g / 100 g of protein, and the total amount is 37.7 g / 100 g. For comparison: in wheat flour, the last figure is 10.4 g / 100 g.
Of the 20 amino acids necessary for the human body, 18 is contained in the flour of this plant.
Adding amaranth flour to bakery products improves quality. Indeed, in the amaranth proteins there is no alcohol-soluble fraction (prolamins), which forms the gluten of the dough. And the degree of satisfaction of the daily need for essential amino acids with the use of such bread increases by 2 times. In addition, the bread acquires a nutty flavor and a pleasant appearance.
Forage crop
The high yield of amaranth crops - 5 tons per hectare of useful grain and 200 tons per hectare of biomass - make this crop an excellent fodder base for livestock. From June to October, animals can be fed green biomass, and the rest of the time - silage, dry panicles, pellets.
Recent studies have shown that amaranth silo has 1.7 times more protein than corn. And when using mixed crops of these crops, the protein level in terms of one feed unit is up to 100 g, which corresponds to zootechnical standards. The use of amaranth silo showed an increase in average daily weight gain of young cattle by 16%.
In addition, as a forage crop, shiritsa is of interest due to the low water consumption for creating a unit of biomass - 3 times less than alfalfa and beans. Compared with corn, the amaranth silage requires 2 times less labor.
All these indicators indicate that amaranth is an effective solution to the feed problem and contributes to an increase in livestock production.
Unpretentious culture
Amaranth is a pseudo-cereal culture. Refers to plants of a short day, with an increase in daylight, the seeds may not ripen. Shiritsa grows well on sandy and clay soils, tolerates drought well. This is facilitated by such plant characteristics:
- Two types of roots - superficial fibrous and rod. The first one successfully extracts moisture from the upper layers of the soil, and the second one extracts moisture in the dry period from a depth of up to 7 meters.
- The stomata of amaranth leaves close during drought and high temperatures, which reduces evaporation and retains moisture inside the plant.
The optimum temperature for growth is +26 ° C during the growing season of 90 - 130 days.
Amaranth needs to be sown at a temperature of 10 ° C, sowing rate - from 0.5 to 5 kg per ha. Harvested at the first frost, at a temperature of -5 ° C, the plants dry. For harvesting, combine harvesters and flax harvesters are used.
Caring for a crop is not difficult, and amaranth is resistant to many diseases.
In the temperate climate of domestic middle latitudes, food varieties with a squalene content of up to 10% (ultra, Kharkiv-1, helios) are popular. The high oil content (up to 7%) is characterized by the varieties Lera and Sam.
The low level of labor, high profitability and the growing popularity of this agricultural crop attracts the attention of domestic farmers.
What amaranth in the infield
The most popular decorative amaranths in our gardens are as follows:
- Amaranth is crimson or panicled. Annual plant up to 150 cm high with elongated brown-red leaves. There are several varieties - undersized forms with drooping inflorescences and with vertical inflorescences. Flowers are red (cultivar Roter Paris, Roter Dam), green (Grunnefakel, Tsvergfakel), and orange (Hot Sponge Cake).
- Amaranth is sad. Annual up to 150 cm high with burgundy and green leaf plates. Inflorescences are vertical red. The variety "green tamba" is most often used to decorate dry bouquets, because its inflorescence is a combination of various shades of emerald.
- Amaranth is three-colored. High (up to 1 meter) erect bush of a pyramidal shape. The leaves are narrow and three-colored - transitions of green, yellow and red. Inflorescences are reddish in color, but this amaranth is appreciated precisely because of the beauty of the foliage.
- Amaranth is tailed. Tall plant (up to 1.5 meters). The leaves are large, green. Inflorescences are massive, hanging. They can be yellowish green, dark red, purple and raspberry.
Both lunch and dessert
Today on the market you can find a lot of products, which include amaranth. It has a pleasant nutty flavor.
The oil is used as an additive to yoghurts, dairy products, ice cream, salads.
And finally, a few recipes with amaranth.
For example, amaranth and leek soup. To do this, the leaves of the plant are boiled for 10 minutes with vegetables.
Amaranth seeds can be boiled for 15 minutes, then add to the fried vegetables and simmer over low heat. The side dish is ready.
You can prepare the sauce for meat and vegetable dishes. To do this, take 300 g of cream and 200 g of amaranth leaves. The leaves are crushed, mixed with cream, spices and 100 g of grated hard cheese are added. On low heat, bring the sauce until the cheese is completely melted.
To prepare a dessert, take honey, butter or margarine and melt. Amaranth seeds, nuts, peanuts are added to the mixture and poured into baking dishes. Then everything is cooled in the refrigerator. The walnut dessert is ready.
