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Amaranthus is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths.
Amaranthus viridis is an annual herb with an upright, light green stem that grows to about 60–80 cm in height. Numerous branches emerge from the base, and the leaves are ovate, 3–6 cm long, 2–4 cm wide, with long petioles of about 5 cm.
Amaranthus cruentus is a tall annual herb topped with clusters of dark pink flowers. The plant can grow up to 2 m (6 ft) in height, and blooms in summer to fall. It is believed to have originated from Amaranthus hybridus, with which it shares many morphological features. The plant is usually green in color, but a purple variant was once grown ...
Meet amaranth, an ancient grain originally eaten by the Aztecs in what's now central Mexico. ... The filling is made up of black beans, eggs, veggies, spices and herbs—but feel free to get ...
Amaranthus graecizans is an annual herb that grows up to 50 centimetres (20 inches) tall. Stems are branched from base, glabrous or covered with crisped hairs. The flowers are unisexual and are yellow with round black seeds that are 1–1.25 mm. [ 6 ]
Amaranth species that are still used as a grain are Amaranthus caudatus L., Amaranthus cruentus L., and Amaranthus hypochondriacus L. The yield of grain amaranth is comparable to that of rice or maize. The grain was a staple food of the Aztecs and an integral part of Aztec religious ceremonies.
Amaranthus retroflexus, true to one of its common names, forms a tumbleweed. [4] It is an erect, annual herb growing to 1 m ( 3 + 1 ⁄ 2 ft). [ 5 ] The leaves are nearly 15 cm (6 in) long on large individuals, the ones higher on the stem having a lance shape and those lower on the plant diamond or oval in shape.
The seeds of Amaranthus, lamb's quarters (Chenopodium berlandieri), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are edible and are used as pseudocereals. Dysphania ambrosioides (epazote) and Dysphania anthelmintica are used as medicinal herbs .
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