SOWING TIME : February To June (Summers), July To September (Rains)
PLANT CHARACTER : Small Nutty Flavor Seeds With Leaf Flavor Similar To Spinach
LEAF CHARACTER : Green Thick Leaves, Multiple Stems And Few Flowers
HARVEST: Early Greens Can Be Harvested Post 2 Weeks, Full Crop Gets Ready In 45 -50 Days
Native to the Aztecs, Mayans, and Incas, the green leaf amaranth has long been in consumption for its health-giving properties. The demand for Amaranth continues to grow and it is mostly cultivated in the Himalayan region of India and also in Peru, Argentina, and Bolivia. But it is countries like China, Greece, Africa, and the Caribbean that most popularly and fondly consume it in the leaf form as a part of a variety of dishes. The super vegetable comes with exceptional health-benefits to keep you in good stead when consumed regularly. Being rich in Vitamin A, B6, C, E, K, and nutrients like calcium, magnesium, phosphorous, potassium, iron, copper, and many more micronutrients, the amaranth greens are highly beneficial to eyesight and help increase the red blood cells count. Not just this if the green amaranth is consumed frequently, it aids in lowering LDL or bad cholesterol levels, improves digestion and energy levels, counters unnatural hair loss, strengthens bones, teeth, and the immune system.
These are just some of the benefits that the green amaranth imparts. There is so much more to this absolutely amazing and healthful vegetable and grain. But be careful not to overcook it, else the nitrates present will turn into nitrites which can be harmful.. So next time you shop for your weekly stock of veggies and fruits, be sure to buy amaranth or even better grow your own, and savour a purer version.
Soil should be mixed with well rotten Cow dung. Raise nursery and transplant the plants at the distance of 18 inches row to row and 12 inches plant to plant. Irrigate immediately and then as per requirement. Harvest starts after 30-35 days.