Amaranth is responsive to nitrogen and phosphorous. Plants grown in average garden soil will be four-feet to six-feet tall, while those grown in rich soil or compost may reach over eight feet. Optimum soil is a well-drained loam but both plants will do well in all but poorly aerated clay soils.
Amaranth flour is a gluten-free, protein-rich flour widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. It is produced by grinding seeds from the amaranth plant into a fine powder.
AMARANTH MAY HAVE CANCER-PREVENTING, ANTI-INFLAMATORY PROPERTIES
Molecular biologists in Mexico set out to study the bioactive peptides in amaranth and, in 2008, were the first to report presence of a lunasin-like peptide in the protein in amaranth.
The word amaranth means “everlasting” in Greek. Indeed, this tiny seed has endured the ages, as an important food source for ancient civilizations in South America and Mexico, to its current resurgence as a highly nutritious gluten-free grain.