Amaranth is a bushy plant that grows 5 to 7 feet, with broad leaves and a showy flower head of small, red or magenta, clover like flowers which are profuse, and constitute the plants exquisite, feathery plumes. The seed heads resemble corn tassels, but are somewhat bushier. They are quite striking as well. The seeds are tiny (1/32″), lens shaped, and are a golden to creamy tan color, sprinkled with some occasional dark colored seeds.
Amaranth has a rich history in cuisine all over the world. The plant has been used for culinary and ornamental purposes in various cultures stretching back through history. Amaranth is abundant and nutritious, and therefore a useful plant to identify in a wilderness survival situation.
Look for a weedy area among crops, along roadsides or fields, in waste areas, or on disturbed ground. In some places in the world, amaranth is grown as a vegetable, or even much like a grain crop. Search for a weedy plant up to several feet tall with alternating green leaves. Sometimes, the stems are slightly red. Find tiny green, red or purple flowers clustered densely together, sometimes drooping slightly, at the head of the plant. Shake the head of the plant to collect the nutritious amaranth seeds. Eat the seeds raw, boil them, or even grind the amaranth seeds to make flour. Roast the amaranth seeds to pop them much like popcorn. This can then be mixed with honey or molasses to make a snack called “alegrÃa.” Eat any part of the plant raw, or boil it to taste. The tips of a mature plant, or the whole of the young plant, are particularly good to eat.
Amaranth
Amaranth is a bushy plant that grows 5 to 7 feet, with broad leaves and a showy flower head of small, red or magenta, clover like flowers which are profuse, and constitute the plants exquisite, feathery plumes. The seed heads resemble corn tassels, but are somewhat bushier. They are quite striking as well. The seeds are tiny (1/32″), lens shaped, and are a golden to creamy tan color, sprinkled with some occasional dark colored seeds.
Amaranth has a rich history in cuisine all over the world. The plant has been used for culinary and ornamental purposes in various cultures stretching back through history. Amaranth is abundant and nutritious, and therefore a useful plant to identify in a wilderness survival situation.
Look for a weedy area among crops, along roadsides or fields, in waste areas, or on disturbed ground. In some places in the world, amaranth is grown as a vegetable, or even much like a grain crop. Search for a weedy plant up to several feet tall with alternating green leaves. Sometimes, the stems are slightly red. Find tiny green, red or purple flowers clustered densely together, sometimes drooping slightly, at the head of the plant. Shake the head of the plant to collect the nutritious amaranth seeds. Eat the seeds raw, boil them, or even grind the amaranth seeds to make flour. Roast the amaranth seeds to pop them much like popcorn. This can then be mixed with honey or molasses to make a snack called “alegrÃa.” Eat any part of the plant raw, or boil it to taste. The tips of a mature plant, or the whole of the young plant, are particularly good to eat.