The name Amaranthus derives from the Greek amaranton, unfading’. The beautiful deep wine-red flowers keep their colour and shape for a long time and thus the plant came to symbolise immortality. According to the 17th-century ‘doctrine of signatures’ the colour or shape of a plant symbolised an ailment or a part of the body. In this case the red colour of the flowers indicated the blood of the patient, thus crushed leaves and flowers were placed over wounds or a decoction of the leaves was drunk to stop bleeding and to build the blood. Modern scientific findings indicate this isn’t far wrong!
A. CULTIVATION Amaranth grows best in full sun, in areas that have been dug over and well composted. Keep seedlings moist and protected, and the sturdy, quickly growing plants will reach maturity in about 6 weeks, from 20 cm upwards. Some varieties grow up to 2 m in height, so you will have red-tinged leaves for a long time in great abundance. The young tender leaves and sprigs are most sought after: remember the more leaves you pick the more it will produce. Once you have amaranth in your garden you will always have it — it reseeds quickly. It is a short- lived annual and will continue up until the first frosts.
B. PROPAGATION Seed collected in the wild along roadsides or at the edges of fields is the quickest way of getting started. Crush the long fuzzy red flowering spikes and in your hand you will find a mass of tiny black seeds exactly like poppy seeds.
C. HARVESTING AND PROCESSING All through the growth period, from 10 cm to 2 m. Use leaves fresh.
D. COMPANION PLANTING Plant with mealies and potatoes.
E. USES OF AMARANTH
i. Culinary: One of the world’s favourite ’spinach’ dishes, and a much-loved marog in South Africa, the delicious flavour makes it a superb steamed dish and mixed with other leafy vegetables like spinach it is both nourishing and filling.
ii. Medicinal: An ancient medicine for blood building. Today’s research finds amaranth important for treating anaemia and chronic fatigue as well as chronic and intermittent diarrhoea. Externally it was once used as a wash for ulcers, as a gargle for mouth ulcers as it is astringent and reduces tissue swelling, and to assist in blood clotting after haemorrhaging. So this is an important herb for treating heavy menstrual bleeding, excessive vaginal discharge, dysentery and to clear coughs and coughing up of blood. It can be taken as a tea or as a splash for itching, burning skin too, once it is cooled, or as a soothing lotion to wash wounds. To make a tea, use 1/4 cup fresh leaves and pour over this 1 cup boiling water. Leave to stand 5 minutes and strain. Take up to three cups a day for the above ailments.
iii. Cosmetic: The astringent action of amaranth is of particular use in oily problem skins. Made into a spritz lotion (see recipe section) it will tighten pores, reduce oiliness, moisten and cleanse the skin; combined with a little apple cider vinegar it is a soothing cleansing lotion for acne and blackheads, and it can be added to the rinsing water for oily hair.
iv. Other uses: This is one of the most superb plants for the compost heap and you will always find once you have spread old plants over it that it will reward you with thousands of tender succulent plants that are just waiting to be eaten! It makes a superb liquid fertiliser as well.
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