Amaranth

What's in the little grains

Amaranth profile

Botanical name

Amaranthus

Family

Amaranthaceae

Nickname Inca wheat, foxtail

Origin of the name

Origin of the name Ancient Greek

Name Translation amaranthus Meaning immortal, not withering 

Origin/Cultivation

Country/area of ​​origin: Central and South America

Time Cultivation for more than 9000 years (prehistory)

Spread to Europe through the discovery of America (end of the 15th century)

Significance/Importance Amaranth is one of the oldest crops of humanity. Further information The ancestors of the Incas in Peru and the Aztecs in Mexico already cultivated amaranth (along with beans and corn, it was the main food source).      Facts in brief

high protein content with all essential amino acids, minerals and fiber. 

It contains tannins and oxalic acid - so if you are sensitive, less is more

Happen

Sprouts / Microgreens: own local cultivation

Plants (main growing areas): South America, Asia, India

Plants (Europe): Austria, Germany (Bavaria, Baden-Württemberg) 

Season/Harvest (DACH)

As germs / microgreens & sprouts, easy & quick to grow all year round 

Season/Harvest Europe 

JAN x FEB x MAR x

APR x MAY ˽ JUN ˽

JUL ˽ AUG ˽ SEP ˽

OCT ˽ NOV x DEC x

x not available ˽ Outdoor 2 Ո Storage / Greenhouse

Storage conditions

Seeds: airtight, dry, protected from light B

leaves: in the refrigerator, protected from light (use within 2 days)

Tip: the leaves are also ideal for freezing 

Edible parts

Sprouts, seeds, leaves 

Preparation form

sprouted, cooked (seeds), puffed (seeds), raw (leaves)