Marshmallow - Althaea officinalis L. Amaranth family - Amaranthaceae

Botanical characteristic

An annual herbaceous plant up to 1 m tall. It grows everywhere, like a weed in crops, gardens, orchards, in wastelands, along roads.

The root is spreading, penetrates far into the depths. Stem erect, branched, pubescent. The leaves are alternate, ovate-rhombic, elongated at the base into a petiole, with a notch at the top. The fruit is lenticular black. Blooms from June to September. Fruits until late autumn.

Several species grow. More common than others are:

• Shiritsa upturned- A. retroflorum - a pinkish-green plant, flower-bearing branches are collected in a compact panicle;
• shiritsa tailed- A. cordatus - with purple hanging panicles.

All types of amaranth are medicinal, but the most healing properties has a tailed shiritsa.

plant parts used

All parts of the plant serve as medicinal raw materials. Raw materials are harvested during the entire growing season of the plant: leaves - before flowering; flower panicles - during flowering; seeds - as they ripen; roots in autumn.

Amaranth as a valuable food crop attracts attention all over the world. In the US, the amaranth institute and research centers are studying this culture and introducing it into the food industry. This is due to the fact that the plant contains a large amount of biologically active substances, mainly in the seeds from which amaranth oil is obtained.

Chemical composition

All parts of the plant contain nitrogen-containing compounds, betacyanidins: amaranthine, betanin, organic acids, vitamins, dyes, trace elements.

In addition, amaranth seeds contain a large set of amino acids, including essential ones, as well as protein with a high protein content (up to 18%). The protein of amaranth seeds is equated to the protein of human milk. By nutritional value amaranth protein is significantly superior to cow's milk protein and is almost 1.5 times superior to soy protein.

Amaranth seed oil contains a wide range of unsaturated acids and organic acids. The main component of seeds is squalene (more than 8%). Squalene is a component of human skin and is directly involved in the oxygen metabolism of tissues and organs, protects the body from radiation, and ensures the body's resistance to various diseases.

Application and medicinal properties

In the experiment, water extracts of the aerial part of amaranth have bactericidal, protistocidal and diuretic effects. Fatty oil has anti-inflammatory, hemostatic and antifungal effects. A decoction of the roots is effective in the treatment of jaundice and guinea worm. Fresh juice and infusion exhibit antitumor activity.

IN traditional medicine amaranth in the form of infusions and decoctions is used in the treatment of tumors of various etiologies and localization inside and out; for the treatment of fungal diseases, as a hemostatic agent for various bleeding, liver and heart disease, gastrointestinal infections; externally - with eczema, psoriasis, dermatitis, erosion, endometriosis, colpitis.

A decoction of the roots and seeds is used for dysentery; in the form of baths - for various skin diseases, allergies, diathesis, rashes, often with string and chamomile.

Fresh juice in a dilution of 1:5 is used to rinse the mouth, with inflammation of the mucous membranes. The juice of a flowering plant is an effective, rejuvenating, cosmetic product that strengthens the hair roots and promotes their growth.

The oil is used for burns, bedsores, insect bites, scars.

Young leaves are eaten; seeds - as a seasoning for dishes.

Cooking

• For decoction take 15 g of roots or aerial parts, grind, pour 200 ml of boiling water, insist on a boiling water bath for 30 minutes, cool for 10 minutes, filter. Take 1/3 cup 3 times a day before meals.
• For getting infusion take 20 g of leaves, pour 200 ml of boiling water, insist on a boiling water bath for 15 minutes, cool for 45 minutes, filter. Take 2-3 times a day, 1/3 cup before meals.
• For baths take 300-400 g of raw materials, pour 2 liters of boiling water, boil in a saucepan for 15 minutes, cool for 10 minutes, filter and add to 1/2 bath 2-3 times a week for 20-30 minutes.

Shiritsu (Amaranhtus) was grown by the Inca and Aztec tribes along with corn, potatoes and beans. The seeds of this plant, which are also suitable for the production of flour, can be put on a par with corn and cotton in value.

From prohibition to flourishing

Shiritsa or amaranth is one of the first crops grown by man.

When, while in Warsaw, I asked Dr. Hazem Kalai what he had wonderful, what it would be interesting to tell the readers of Ukraine about, and even so as to give them the idea of ​​a new business, he answered without hesitation:
— Amaranthus.
— Shiritsa? What's so wonderful about her?
And Professor Hazem Kalai told.

The history of this plant is intricate: amaranth, as a culture, was banned in the sixteenth century. Given the fact that the ancients also used amaranth in magical and pagan cults, the cultivation of this plant, as a symbol of paganism, was forbidden by the Spanish monks during the conquest of Central and South America by the conquistadors. At the same time, amaranth came to the territory of the old continent, where it first quickly spread as a weed, and only after centuries became a cultivated plant. A new revival of amaranth as a field crop began in the 70s of the last century, mainly due to the valuable nutritional properties of the plant. Amaranth is now widely used in agriculture, food and pharmaceutical industries. Amaranth fields can be found in almost every corner of the world - in South America, Southeast Asia: India, Nepal, Himalayas, China, Ceylon and Africa: Mozambique, Uganda and Nigeria. In addition, amaranth is grown in the vicinity of St. Petersburg, in Kazakhstan and in Western Europe - in Germany, Slovakia and Poland. The cultivation of amaranth in Poland began 10 years ago, after a visit by Professor Emil Nalborczyk from Warsaw agricultural university Mapuche Indian villages in Chile. From there he brought amaranth seeds.

Character and habits: botanical characteristics and ecological requirements

The species Amaranhtus belongs to the Amaranthaceae family, Caryophyllales order, and includes about 60 species, of which only a few are suitable for cultivation as cultivated plants. Most of the species of this family are weeds, their seeds and leaves are unsuitable for food (for example, the well-known upturned amaranth - Amarantus retroflexus). Most species of this genus are annuals, but there are also some perennial species of amaranth. The height of the amaranth varies, depending on the species, from 0.3 to 3 meters.
Species from the Shiritsev family (Amaranthaceae) are characterized by a different shape. Stems can be straight, curved, branched, but always without lateral processes. Plants can be covered with fine hairs, bristles, long outgrowths, or remain naked. The color of the stems and leaves, depending on the species, can be green, red, purple, or one plant can combine different colors in color. The inflorescence of amaranth consists of small "balls" of flowers in the axils of the leaves, spike-shaped. The color of the inflorescence is also varied - it can be golden, green, red, pink, purple and brown. The seeds are small, from 0.9 to 1.7 mm long, but in cultivars it is larger - from 1.5 to 2.14 mm. The color of the seeds varies depending on the species and subspecies of amaranth, which is the main defining feature for distinguishing amaranth cultivars. Although in the botanical classification, the color of the seeds is not used to determine. Amaranth can be grown at different altitudes, even at an altitude of 3000 m. As for the type of soil, amaranth is a picky plant, it can grow on sandy and clay soils, with a pH level above 8.5 or slightly acidic (pH 6.0). This culture tolerates well the lack of moisture, the high content of metals in the soil. Optimum temperature for the growth and development of amaranth - + 26- + 28. °C, development stops at a temperature of + 7 °C. The growing season of amaranth usually lasts 90-130 days, but can be up to 160 days.

A.Retroflexus (breadth upturned)

A.Hybridus (width hybrid)

A.Lividus (bluish breadth)

How they do it in Mexico and Poland

The soil for sowing amaranth should be well prepared, crumbly, warm and slightly moist. It is recommended to fertilize in the same way as corn. According to Mexican farmers, they use the following fertilizers for amaranth:
Nitrogen - 90-100 kg/ha (divided application - the first before sowing, the second - during intensive crop growth).
Phosphorus - from 60 to 70 kg/ha.
Potassium - 60 - 70 kg/ha.
Sowing of amaranth is best done when the soil warms up at a depth of 5 cm to a temperature of 10-13 ° C, as a rule, in the second decade of May. Sowing can be done by hand or with a seed drill. If using a planter, amaranth seeds should be mixed with sand or semolina to ensure even seed placement and seed rate. Seeding rate can be from 0.5 to 5.0 kg/ha, can be sown in row spacings of 20-30 cm or 50-70 cm, at a depth of 1 cm. standing. You can harvest amaranth after the first frosts in October or November, because in conditions of low temperatures (below -5 ° C), the plants begin to dry out. You can use conventional grain harvesters. The yield of amaranth largely depends on the variety and the area where it is grown. For traditional varieties grown in Mexico, the yield is 0.8-1.5 tons of seeds/ha, in Ethiopia - up to 6 tons of seeds/ha. The price of received amaranth seeds is usually at least 3 times higher than the purchase price of wheat.

Culture care. Easy and inexpensive

Insects that would seriously damage amaranth are not yet known. Of the diseases that affect amaranth, the most harmful are leaf spots (dominant - Phoma longissima), root rot caused by growing on wet soils, and also white rust (pathogen Albugo bliti).

Why is it needed, this amaranth

Recently, amaranth seeds are more and more often called the “grain of the 21st century”, since its seeds are more valuable than wheat in terms of nutrient content. Amaranth seeds are characterized by a high content of protein, lysine and other amino acids. The value of amaranth proteins exceeds the biological value of milk proteins. The seeds also contain a large amount of iron, calcium, magnesium, phosphorus and potassium, which are one of the important elements in the diet of pregnant women and diets in the treatment of diseases of the nervous and musculoskeletal systems. The seeds are characterized by a high content of vitamins B and A, E and C, their content is twice as high as in fiber and oat bran. Also, amaranth seeds contain the enzyme tecotrienol, which is an inhibitor of cholesterol synthesis, which makes this crop promising for the treatment and prevention of cardiovascular diseases. The seeds also contain the substance squalene (about 5-8% of the total oil content of the seed), which stops the aging process and is used in the pharmaceutical and cosmetic industries.
The green mass (leaves, stems) of all cultivated amaranth species can be used as animal feed; such feed improves the quality of meat and reduces the percentage of obesity in animals. Under favorable growing conditions, up to 100 tons of green mass can be obtained from one hectare. 100 tons of amaranth green mass is 5 tons of pure protein, which is higher in nutritional value than soy protein.
A 2007 study by Bednarczyk and Pasko showed that amaranth seeds or oil can be used to treat people suffering from hypertension and coronary heart disease. The reason is that amaranth contains three components that regulate cholesterol biosynthesis: squalene, fiber (fibrous substances) and substances that inhibit trypsin synthesis.
Squalene is one of the main metabolites (substances) involved in the biosynthesis of cholesterol in the liver; it has been proven that it inhibits the activity of key enzymes in cholesterogenesis, that is, it slows down the process of cholesterol formation. According to another hypothesis, squalene inhibits intestinal absorption of fatty acids and cholesterol. Experimental studies on rats have shown that squalene increases the activity of the cholesterol acetyltransferase enzyme, which leads to the accumulation of esters in the liver and prevents the release of free cholesterol into the blood. Squalene also has antioxidant properties.
Fibrous substances are found in large quantities in seeds and leaves. different types amaranth. These substances promote the binding and absorption of fatty acids and cholesterol in the gastrointestinal tract, thereby preventing them from entering the bloodstream. In addition, during the transformation of fibrous substances in the stomach under the influence of microflora, acids (acetic, propionic, butyric) are formed, which inhibit the biosynthesis of cholesterol in the liver.
Trypsin inhibitors stimulate the secretion (production and release) of the enzyme cholecystokinin, which increases the flow of bile into the duodenum. This accelerates the decomposition of cholesterol in the liver, bile acids. And, as a result, a decrease in the content of cholesterol in the blood.
A diet using amaranth oil helps to reduce the frequency of headaches, reduce fatigue during physical exertion. Also, this oil helps to normalize blood pressure, in people with high blood pressure it is reduced by 20%. If you adhere to a strict diet based on amaranth oil, then body weight decreases, on average, by 300 g per day. All these exceptional qualities of the plant are well known to specialists in the pharmaceutical and cosmetology industries, which creates a steady demand for raw materials and semi-finished products from amaranth.

A. Cruentus (crimson amaranth)

A.Caudatus (tailed amaranth)

A. Deflexus (inclined breadth)

The importance of amaranth in the field of environmental protection

Shiritsa (amaranth) refers to plants with C-4 type of photosynthesis, that is, to those plants that are intensive and in large quantities bind carbon dioxide from the atmosphere, which is important in the context of global warming. In addition, the cultivation of amaranth can prevent wind erosion of the soil; in addition, amaranth cleanses the soil of heavy metal ions. These data were confirmed by studies conducted in Poland, in Technical University in Kosice. It was found that this plant has the ability to adapt to environmental conditions and grow and develop normally in conditions of severe soil contamination with heavy metals. Ions of heavy metals and nitrates accumulate in the amaranth root system, which is not used in industry.
In addition, the results of the experiments show that most types of amaranth can be used as a raw material for the production of biofuels. To do this, the amaranth crop is harvested using a combine used to harvest flax. The collected plants are dried, pressed into cubes or briquettes, which are already directly used for the production of biofuels. The energy intensity of amaranth is 14 MJ/kg at a moisture content of 17%.
Another ecological aspect associated with amaranth; since amaranth contains a significant amount of squalene, which is widely used in pharmaceuticals, and until recently it was obtained only from sharks and whales, now amaranth can be safely used as a source of this valuable material, while preserving the biodiversity of the oceans.

Sowing of amaranth with a seeder SPZ-1.5

View of the field after sowing the width

Shoots of width on the 3rd week after sowing

Amaranth plants on the 7th week after sowing

Beginning of flowering

Full bloom of amaranth

Wax ripeness of amaranth seeds

Inflorescences with mature seeds

Harvesting amaranth

Amaranth products on the market

Today on the European market you can find many products from amaranth, these are food products, supplements, as well as various cosmetics. Food products - flour, soups and fried amaranth seeds. Amaranth oil is used as an additive to yogurt, kefir, ice cream, salads and desserts. Also, amaranth oil is used in cosmetology as a means to smooth wrinkles. The internal use of amaranth oil is also shown for the prevention of cardiovascular diseases and for strengthening the immune system.

For lunch and dessert

Amaranth and Leek Soup

Ingredients: amaranth leaves or roasted seeds, herbal decoction, leek, olive oil, spices: salt, pepper, nutmeg, chopped green onion.
Boil amaranth leaves over low heat for 10 minutes in a broth with vegetables, leeks, then fry in amaranth oil. Add to boiling soup and cook together for a few minutes. When ready, add spices and finely chopped green onions.

Amaranth with vegetables

Ingredients: amaranth seeds, olive oil, carrots, leeks, celery, parsley, peppers, potatoes. Spices: salt, pepper, thyme.
Boil amaranth seeds for about 15 minutes. Fry vegetables in olive oil, add water and boil over low heat. Then add boiled seeds and simmer, add spices, and simmer for about 10 minutes.

Dessert with amaranth and nuts

Ingredients: honey or corn syrup, butter or margarine, chopped walnuts or peanuts, amaranth seeds.
Honey or syrup, butter or margarine, heat up, mix, add nuts and amaranth seeds. Mix well, then pour into a thin layer in a baking dish and, after cooling, cut into small pieces.

References and Ukrainian amaranth experiments

The use of amaranth as a silage crop provides an increase in protein production in silage per unit of land area by 16-17%, and lysine - by 2.4 times. In amaranth silage, compared to corn silage, the protein content (in terms of 1 feed unit) increases by 1.7 times, reaching a level of 90-100 g when using mixed crops of amaranth and corn, which is the zootechnical norm for most farm animals. The use of amaranth silage instead of corn silage in the diet of young cattle contributes to an increase in average daily weight gain by 16%, and in the diets of pigs, up to 20% of concentrated feed can be replaced with amaranth silage. All this gives grounds to assert that the widespread use of such a valuable fodder crop for ensiling in the forest-steppe zone of Ukraine will contribute to solving the problem of fodder, increasing the production of livestock products.
Amaranth may also be of interest for agricultural production because, compared to other crops, it requires a small amount of water to create a unit. organic matter: approximately half as much as wheat and barley, and 2.5-3 times less than beans, alfalfa, sunflower. In comparison with corn, labor costs for ensiling amaranth are half as much, the protein content is twice as high, although the yield of amaranth is almost the same as that of corn. Labor and operating costs in growing amaranth for both green fodder, grain, and especially silage are lower than when growing corn.

Consumer society ARGO

Amaranth has long been successfully produced in the Mykolaiv region (“Amaranth of Ukraine”, http://www.amarant-ukr.com.ua/), “Kharkiv-1, medicinal” is cultivated here - the biomass yield is 3 times higher than corn and gives more than 200 tons of biomass with grain. In some experimental areas, a result of 300 tons was achieved. Amaranth has amazing biological qualities:
- Amaranth has two types of roots: fibrous, superficial, which uses moisture from the upper layers of the soil, and taproot, which extracts moisture for the plant from a depth of 7 meters, especially during critical dry periods.
- At high temperatures, the stomata in the leaves / airways / close and do not allow moisture to evaporate. This is the strength of this plant, that it can withstand drought and does not die.
- This is perhaps the most high-protein plant, surpassing soy, buckwheat, cow's milk in protein content, not to mention cereals. Of the 20 types of all amino acids that exist in nature, amaranth includes 18.

Kherson Institute of Agriculture of the Southern Region

Amaranth "Ultra" is an annual grain crop of the spring type of the Amaranth family. The tap root penetrates to a depth of 7 m.
The plant reaches a height of 1.6 -1.7 m. The stem is powerful, erect, irregularly rounded. The leaves are placed alternately, they are whole, at the base elongated into a stalk, oval and lanceolate.
The tops of the leaves are notched and slightly pointed. The inflorescence is a complex, branched, golden-colored straight volute 35-45 cm long.
Flowers are small.
The pollination system is mixed.
Amaranth seed is similar to cereal seed.
After harvesting amaranth, carrion does not germinate on the field. The plant tolerates drought well, but dies at a temperature of zero degrees.
Begin sowing amaranth after May 15. For sowing, experts recommend using the Klen seeder.
The application rate of the machine is 0.5 kg, while the use of other seeders gives a consumption rate of 1 kg.
For every 500 plants of the culture, there is 1 mutant of two meters in size, which must be destroyed before flowering.
Amaranth varieties Ultra, Sam and Lera differ in yield and growing season.

Prof. Hazem Kalai, Dr. Carolina Bosa, Ph.D. Agnieszka Grochowska
Hazem M. Kalaji, Karolina Bosa, Agnieszka Grochowska
Department of Plant Physiology, Warsaw University of Agriculture, Poland

And finally - from the editorial

It should be noted that the prices for amaranth products and amaranth grain are usually called fantastic ... So (data from four years ago) a liter of pharmaceutical amaranth oil in Europe cost more than 700 euros, a liter of food - 12 euros, a kilogram of flour - 8.6 euros, and so on, but, of course, any agro-industrialist, before growing a crop, must take care of future sales. Prices, channels, duties, etc. today are certainly different from last year. Unless, of course, there are no ideas to grow a fodder crop for your own animal husbandry ... Nevertheless, amaranth is a very interesting crop, especially for small farms that need differentiation in the market and the ability to survive next to huge holdings, doing what holdings do not do. will become.

Random Fact:

More than 70% of human food comes from just 12 plant species and 5 animal species. —

Article added by user Natalya K.
13.03.2015

Amaranth - edible amaranth

Amaranth- a weed or an extremely useful plant. ## Shiritsa - Amaranthus retroflexus L. Homeland - the central and eastern regions of the United States. It is currently one of the most common weeds in the Northern and Southern Hemisphere. It infests the crops of most agricultural crops, including cereals. The yield reduction from common amaranth can be 5-50%. During flowering it is a strong allergen. Common amaranth is an annual plant, propagated only by seeds. The maximum fertility of one plant is 1 million 70 thousand seeds. The number of seeds depends on the presence of light in the shade; its fertility is much lower. Seed germination is stimulated by intense lighting and high temperature. The optimal depth is 1 cm. Germination of seeds directly depends on the level of damage to the shell, the more damaged the shell, the higher the percentage of germination. In the soil, seeds can remain viable for more than 20 years, on the soil surface - only 20 months. The germination period of amaranth extends from early spring to the second half of summer. The fruits of common amaranth are capsules, the shape of the fruit is ovoid, slightly elongated. The box is squashed and opens with a lid. Fruit color is usually grey-green. Seeds are rounded, squeezed laterally. The surface of the seeds is smooth, with a luster; at high magnification, a shallow mesh pattern is visible, which is formed by shallow wrinkles. The color of the seeds is intensely black, and if the seeds are immature - ruby ​​red. The diameter of one seed is 1-1.25 mm, the width does not exceed 1 mm, the thickness is 0.5-0.75 mm. Weight of 1000 seeds - 0.3-0.4 g.

Shiritsa is an indispensable animal feed.

Shiritsa has a beneficial effect on the life and growth of domestic animals and birds. They don't get sick. Gobies gain 1 kg in weight per day, pigs - 450 gr each. In cows, not only milk yield increases, but also the fat content of milk. Chickens fed with amaranth seeds grow 6 times faster than those fed with millet and get sick less. So, if you do not allow amaranth to grow to seeding, then red amaranth (amaranth) should be grown in your garden as a nutritious and healing product that can replace meat for us. And for fattening pigs and poultry, there is no better feed. Amaranth is unpretentious, can grow on saline and alkaline soils. It does not wither in the driest land, where not a drop of rain falls during the entire summer period. It owes this endurance to the unusual property of absorbing moisture from the air. Amaranth does not require treatment with pesticides (it is not affected by any insects) and the introduction of chemical and natural fertilizers into the soil, that is, it is grown as an environmentally friendly product.

Amaranth is a cultivated amaranth.

Starting from the 86th and 90s, when cultivated species of amaranth multiplied in the botanical gardens, one could read about it in any newspaper about health and gardening. After such popularization, colorful dark red garden and decorative amaranths appeared in the gardens. Red amaranths - paniculate and caudate are slightly less prolific - half a million seeds, and only their decorative appearance - squat cockscombs - 100-200 thousand seeds per plant. During the reforms carried out by Peter I, the cultivation of amaranth (amaranth) and the use of amaranth bread, which were previously the main food of the Russian people, were prohibited, which led to the destruction of longevity on Earth (according to legend, the elders in Russia lived for a very long time up to 300 years). Farmers do not want to deal with it because our agricultural technology is not adapted to its large-scale cultivation. Its cleaning cannot be mechanized. Collecting the seed requires manual work; with a machine, the seeds fall off. Therefore, farm agronomists prefer corn, wheat, barley - not so troublesome. If you want to collect amaranth seeds for own site, then you need to choose the strongest plants and do not cut the leaves from them. They are harvested when the lower leaves dry up and fall off, and the stem becomes whitish. It is necessary to clean in dry weather, you need to start cutting off the inflorescences from below, the seeds can easily spill out of them, so they need to be cut off a little unripe and dried. Then, mature inflorescences are rubbed with hands and sifted through a fine sieve. From one plant, you can get up to half a million seeds, and their weight can be a kilogram or more. These seeds can be stored for up to five years. And the UN Food Commission elevated amaranth to the No. 1 product, which will saturate the peoples and save humanity from hunger, and recognized amaranth as a culture of the 21st century. Many countries grow amaranth: the USA, India, China, Japan, etc. This product is included in dozens of vegetable, confectionery and bread products: salads, cookies, pasta, bread, flour, butter, starch and this is not a complete list, where it is used.

The healing properties of amaranth have been known since antiquity.

In ancient Chinese medicine, amaranth was used as an anti-aging agent. It was known both by the ancient Greeks and the peoples of Central America - the Incas and Aztecs. Amaranth bread, according to legend, was called the bread of the Aztecs. Among the ancient Greeks, it was a symbol of immortality, since amaranth inflorescences never fade. The word AMARANT literally means the giver of immortality. Mara is the goddess of death, and the prefix "A" means negation in the language (for example, moral-immoral). Cultivated amaranth seeds can be of various colors. It is noteworthy that from light seeds the output vegetable oil more, and in the dark - in a higher concentration are squalene and some other biologically active components. In terms of the content of nutrients, this plant is many times superior to wheat and other traditional cereal crops. Amaranth seeds are rich in vitamins, macro- and microelements and contain up to 18% of high-quality protein. Leaves and seeds contain all amino acids - replaceable and irreplaceable. Characteristic of amaranth is Aspartic acid, which plays an important role in the synthesis of lysine, an essential amino acid. The most important amino acid - lysine in amaranth is 2.5 times more than in wheat and 3.5 times more than in corn. The Japanese compare amaranth greens with squid meat. The oil obtained from amaranth grains is superior to sea buckthorn oil in all respects. The special value of amaranth lies in the presence in the composition of its seeds of such a substance as squalene, which has a strong antioxidant effect, it is recommended for atherosclerosis and coronary disease heart, lowers cholesterol, improves the condition of the coronary arteries, helps reduce the risk of cardiovascular and oncological diseases, significantly strengthens the immune system, helps to remove toxins, radionuclides and salts of heavy metals from the body. Amaranth seeds are recommended to be used as additives in many diet foods: cereals, bakery products, pasta and confectionery in an amount of 5-20%, preferably daily. Amaranth flour has a high biological value, serves as a rich source of minerals such as calcium, magnesium, phosphorus, and vitamins C and PP. Amaranth flour does not contain gluten and can become the basis for creating products for patients with celiac disease (gluten enteropathy), without the addition of wheat flour. Healing properties are given to it by iron, calcium, potassium, phosphorus and a rich set of vitamins B1, B2, E, vitamins of group D, phospholipids, phytosterols. The rich content of essential amino acids - valine, leucine, lysine, methionine, phenylalanine and tryptophan make it a truly healing product. Unique chemical composition amaranth determined the infinity of its use as a remedy. The ancient Aztecs used amaranth to feed newborn children, warriors took amaranth grains with them on difficult campaigns as a source of strength and health. Being a real pharmacy, amaranth was used to treat the royal nobility in ancient India and China. Scientists have found that amaranth removes radionuclides from the body. Amaranth helps with many diseases: inflammatory processes of the genitourinary system in women and men, hemorrhoids, diabetes, obesity, neurosis, anemia and weight loss, beriberi, impotence in severe illnesses, diseases of the kidneys, liver, gastrointestinal tract, various skin diseases and burns, stomatitis, peptic ulcer stomach and duodenum, atherosclerosis. Urinary incontinence in children is cured in just a week, a decoction with seeds, drink like tea.

The amaranth plant has another name: common amaranth. It refers to annual crops. And he "came" to us from America. There are over 900 species of this plant in the world, among which about 80 varieties are used for various purposes by people.
Amaranth grows everywhere, but most of them grow in the subtropics and tropics.

Description

Amaranth plants are annual and perennial, but all varieties have something in common: the stems are erect, branched and quite strong. The stems sometimes reach a height of 2.5-3 meters. And the thickness of the stems can reach 10 cm.

Its leaves are beautiful and are ovate or elongated in appearance, and more often green or slightly purple with a green tint in color, and are arranged alternately on the stems. There are also such varieties of amaranth, the leaves of which have reddish-purple hues and resemble diamonds in shape. Sometimes amaranth is red-green with bright yellow dots. Amaranth flowers are small, collected complex inflorescences that hang down or stand straight. The fruits are in the form of round boxes. The color of the amaranth flower can be white, purple-red or burgundy.

Some varieties

The most famous varieties of amaranth are paniculate, tailed, white-seed and dark red. The tailed or panicled, sad or multi-colored amaranth looks most beautiful in flower beds and front gardens.
Some varieties are weeds and are very difficult to grow in vegetable gardens and beds.

Amaranth is used as feed for cattle and birds. Pets fed with fruits and leaves of amaranth grow better and get sick less. The plant has little greenery. It grows back very quickly after being cut. Just don't mow it too low. Do not touch the bottom leaves.

Application in cooking

For the dish, younger leaves or fried plant seeds, vegetable broth, onion, olive oil are used, but refined sunflower oil, seasonings, salt, pepper, green onion can be used.
Soup is prepared like this:

• amaranth leaves are boiled on a small flame for 10 minutes with vegetables;
• chopped onion, fried in oil;
• onions are added to the soup and boiled for another five minutes;
• at the end, spices and chopped green onions are added.

Vegetables with amaranth seeds

For cooking, seeds, oil, carrots, onions, celery greens, parsley with bell pepper and potatoes. Salt, pepper and thyme are taken as spices.
Amaranth grass seeds are boiled for about a quarter of an hour. Vegetables are fried in oil, poured with warm water and boiled over a small flame. Then seeds and spices are added to the vegetables and boiled for another 10 minutes.

Dessert with nuts

For dessert, you need some honey, margarine, chopped nuts and seeds of an amaranth plant.
Honey and margarine are heated, mixed, adding nuts and slightly boiled amaranth seeds. Mix well, then pour a thin layer into a baking dish, and then cool and cut into small pieces

How to prepare?

This plant is usually harvested only at the end of summer. Only at the end of August does it completely fade, and its seeds ripen. But some varieties of plants need to be harvested in the winter. This is done by hand at home or by a combine harvester if the plant is being harvested in an agricultural field. Stems together with flowers can be stewed and canned, fermented. Shiritsa does not lose its properties and can be stored during freezing and in the freezer more than a year. Some of the seeds are left for planting.

Diseases

The plant is generally resistant to a variety of pests and diseases, therefore there are practically no serious damage to the plant by pests and diseases. But there is harmful leaf spot and white rust. There is also root rot. But all these diseases affect plants living on moist soils. Amaranths do not like high humidity. They prefer dry weather. Therefore, when caring for a plant in a country house or in a garden, you should not be too zealous in watering.

Amaranth is also known as amaranth. On the territory of Russia there are 17 species of this plant. Amaranth has truly miraculous medicinal properties, which contribute to the recovery from many diseases.

Description

An annual plant of the amaranth family. The plant can reach a height of 3 meters, with a stem thickness of about 10 cm. The leaves of the amaranth plant are quite large, oblong in shape, with long petioles, wedge-shaped at the base, sharp to the top. The inflorescence is like a lush panicle. Its length can reach 1.5 meters, while they can be of different density and shape. Amaranth has small seeds. Seed color: pink, white, brown, black. In one inflorescence about 0.5 kg of seeds. The plant has a very large number of leaves, about 1000.

Spreading

The plant is native to South and Central America. Today, amaranth is cultivated not only in America, but also in Europe, Africa, Asia, and Russia. Breeders breed plant varieties in such a way that they are adapted to certain climatic conditions.

Collection and preparation

Amaranth blooms in June, that's when the plants are harvested. Cut amaranth should be carefully, without damaging the inflorescences and leaves.
Amaranth can be stored for no more than 2 years. A plant that has reached a height of 20 cm is suitable for drying. The leaves are dried in the open air, in the shade.

Application

Amaranth is used as a seasoning, as its seeds contain a large amount of amino acids and protein useful for humans. The leaves of the plant are also used as food, as they contain no less useful elements. Add them to salads, soups, side dishes. The leaves are also used to obtain a protein mass used as a protein food.

In folk medicine, amaranth is used in the following forms:

• decoction;
• cold infusion;
• hot infusion;
• Fresh Juice;
• chopped, softened leaves;
• infusion for bathing;
• extract and oil.

Recipes

A decoction of amaranth herb: crushed leaves, flowers or grass roots - 2 tablespoons pour 2 cups of boiling water. Cook for 15 minutes on a steam bath. Cool, strain. Take 0.5 cups, 30 minutes before meals.

Cold infusion is drunk for gastrointestinal diseases: dried amaranth (flowers or leaves) is poured with cold (not ice) water in a ratio of 1 to 10. Infuse for 15 - 20 minutes. Express. Take 0.5 cup before meals.

A hot infusion of amaranth herb is prepared as follows: 4 tbsp. l fresh leaves are cut, pour a glass of boiling water. Infuse for about 30 minutes. Slightly cool, decant. Take several times a day for 0.5 cups, before meals.

Bathing infusion will be effective for various skin inflammations. It is prepared according to the following recipe: 300 g of leaves and flowers are poured with 2 liters of boiling water. Cook for 15 - 20 minutes. Cool slightly and strain. The decoction is added to the water in the bath, which is taken for 30 minutes.

Fresh juice is used for rinsing the mouth: with tonsillitis, inflammation of the mucous membrane, tonsillitis. Juice is diluted with water in a ratio of 1 to 5.

Amaranth oil

Amaranth oil (oil extract) is used in the treatment of:

• gastrointestinal tract;
• of cardio-vascular system;
• oncological diseases;
• kidneys;
• liver;
• diabetes
• osteoporosis;
• atherosclerosis.

Oil from the amaranth plant can be prepared independently as follows: the seeds are thoroughly ground in a mortar. Mix with olive oil, 1 to 1, pour into a glass container, insist in a dark, cool place, shaking occasionally. After 1.5 months, the extract is ready, it can be used and stored in the refrigerator. The container must always be closed so that the amaranth oil does not lose its properties.

Application in cosmetics

The juice of the amaranth plant is used to make homemade cosmetics:

• lotions;
• masks;
• compresses;
• conditioners.

The lotion is prepared according to the following recipe: 2-3 leaves are poured with a glass of boiling water, insisted for 1.5 - 2 hours. Express. Wipe problem areas of the skin 2 times a day.

Masks are prepared depending on the type of skin.
For oily skin: greens are ground and mixed with oat flour. The resulting mixture is applied in a thin layer on the face. Leave on for 10-15 minutes, then rinse with water. The mask has the only contraindication that you can independently determine. If any discomfort is felt during the procedure, the mask must be washed off ahead of time.
For dry skin, amaranth is used as a mask according to the following recipe: amaranth herb juice in the amount of 2 tbsp. l mixed with raw egg yolk and 1 tsp sour cream. You can also add amaranth oil - a couple of drops. The mixture is thoroughly mixed and applied in a thin layer for 15 minutes. The properties of the mask are as follows: vitamins and other beneficial substances penetrate into the pores of the skin, moisturizing and softening it.
Compresses are used to relieve swelling. A compress is prepared according to this recipe: the greens are rubbed and mixed with a small amount of warm milk. The gruel is applied to swollen areas of the face. Wash off after 15 minutes.
A conditioner from the amaranth plant is used after shampooing. A decoction of amaranth herb has a wonderful conditioning effect on the scalp. Decoction recipe: 5 - 6 leaves are poured with a glass of boiling water and insisted for a day. Dilute with water: 1 to 1. Apply several times a week.
To actively stimulate hair growth, amaranth oil is used, rubbing it into the scalp.

Application restrictions

Amaranth is contraindicated in the following diseases:

• pancreatitis;
• cholelithiasis;
• urolithiasis disease;
• gluten enteropathy;
• cholecystitis;
• individual intolerance.