In an effort to eradicate the Aztec religion, amaranth cultivation was banned by the conquistadors.
It also was an integral part of their religious practice - they made figurines from the puffed seeds, mixing them with honey or blood, as offerings to the gods. When the Spanish showed up on the scene in the 1500s, amaranth was being widely cultivated by the Aztecs, who called it “Huautli” and used it in a variety of their foods. The first known record of amaranth is from about 6,000 years ago and was found in a mountain cave near Mexico City. Golden Grain of the AztecsĪmaranth is such a highly productive crop that it’s no surprise this plant was revered for millennia by ancient cultures and has since spread across the planet. “The real momentum with amaranth these days is in Africa,” Brenner says, “especially through the work of Davidson Mwangi, a plant breeder in Nairobi who is promoting amaranth as a way to alleviate hunger at the village level.” Mwangi and others are also researching amaranth’s potential to combat heart disease and aid in recovery from surgery. tricolor is grown for its tender greens.Īfter a surge of interest in the 1980s when amaranth was popularized by the work of Robert Rodale and the Rodale Institute in Kutztown, Pa., commercial production in the United States has leveled off at about 3,000 acres planted annually, according to Brenner. While the conservation of amaranth diversity is important for maintaining breeding stock, the most useful and widely grown species for food production include the grain species A. Other major collections of amaranth varieties are housed in India, China, Peru and Mexico. Brenner is the world record holder for the tallest amaranth plant (15 feet, 1 inch tall!) and maintains 3,000 accessions of amaranths from all over the world at the Plant Introduction Station at Iowa State University. National Plant Germplasm System based in Beltsville, Md. The genus Amaranthus contains at least 60 species, according to David Brenner, curator for amaranth in the U.S. It’s no wonder amaranth is often dubbed a “superfood.” All this nutrition and flavor comes from a plant that requires little water and can grow in almost any type of soil. The leaves are high in protein, as well as beta carotene, iron, calcium and fiber. Amaranth seeds also contain generous amounts of calcium, iron, phosphorous and fiber. Combining amaranth with other grains complements their protein and boosts their nutritional value. Not only are the seeds high in protein (about 16 percent compared to 10 percent in most whole grains), but the protein has a balanced amino acid profile especially high in lysine, which is rare for plant foods and essential to humans for protein synthesis. In the fall, mature seed heads will yield many ounces of protein-packed seeds with a rich, nutty taste. During the heat of the summer, the plants will mature into a regal garden display.
Throughout the growth cycle, the larger leaves are healthful and delicious when steamed, sautéed or used in soups. In early summer, the young greens are a delicious addition to salads, with a flavor similar to spinach. Amaranth is one of the most nutritious, easy-to-grow and well-adapted - not to mention visually spectacular - plants on the planet.Īmaranth grows to head-high or taller in an array of gorgeous colors and shapes, and it can provide year-round sustenance. But there’s a less familiar choice that deserves a place of honor on any list of foods for self-sufficiency. If you surveyed gardeners and asked them to pick a few crops they would plant in order to survive on a deserted island, you would hear answers such as the three sisters: corn, beans and squash, or other garden favorites such as tomatoes and peppers.
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