Edible Parts: Leaves  Seed
Edible Uses: Colouring

Amaranthus cruentus has a long history of cultivation, especially in South and Central America, where it was grown as a staple seed crop by the Aztec and Maya civilizations. It remains a traditional and important crop in Mexico, Guatemala, and the Andes. Unlike Amaranthus blitoides or A. albus, red amaranth is primarily a cultivated species rather than a common wild plant, and thus less likely to be encountered by casual foragers [2-3]. The seeds are highly nutritious and versatile, ranking among the best of all amaranths. They can be popped like popcorn, toasted, boiled into porridge, or ground into flour for breads and cakes. Seeds are usually lighter-colored than those of wild amaranths, often cream to golden, and are much easier to process. Their protein content is complete, rich in lysine, which is rare for grains [2-3]. The leaves are also edible, though they are less commonly used than the seeds. They can be eaten fresh, cooked, or boiled, with a flavor similar to spinach but often milder [2-3]. Culturally, A. cruentus was used by the Hopi people of Arizona to color traditional “piki bread.” The deep red flower spikes imparted a pink hue to this iconic ceremonial food [2-3]. Edibility Rating: 5/5 – Excellent seed crop, with additional value in leaves.Leaves - cooked as spinach[183]. The mild-flavoured leaves are rich in vitamins and minerals[183]. Seed - very small but easy to harvest and very nutritious. They are eaten cooked or ground into a powder and used for making cakes etc[183, 257]. They can also be sprouted and used in salads[183]. The seed can be cooked whole, and becomes very gelatinous like this, but it is rather difficult to crush all of the small seeds in the mouth, and thus some of the seed will pass right through the digestive system without being assimilated[K]. The flowers are used as a food colouring in ceremonial maize bread[183].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.


The plant can be cultivated from the tropics to the temperate zone. It grows best in areas where annual daytime temperatures are within the range 22 - 28°c, but can tolerate 10 - 45°c[418 ]. It can be killed by temperatures of 4°c or lower[418 ]. It prefers a mean annual rainfall in the range 2,000 - 2,400mm, but tolerates 500 - 4,000mm[418 ]. Prefers a well-drained fertile soil in a sunny position[200 ]. Requires a hot sheltered position if it is to do well[K ]. Prefers a pH in the range 5.5 - 7, tolerating 4.3 - 7.5[418 ]. Often cultivated as a food crop and ornamental plant, it has escaped from cultivation in many areas and become naturalised as a weed of cultivated and disturbed ground[305 ]. A fast-growing plant, the first crop of leaves can be harvested in 30 - 50 days from sowing the seed, and the plant can carry on being harvested for up to another 250 days[418 ]. Grain yields usually range from 800-1200 kg/ha but with the use of fertilizers the yield can be raised up to 3 t/ha. This species is cultivated for its edible seed in many parts of S. America and in Japan[58 , 97 , 183 ]. There is at least one named variety, 'Oeschberg' is a very productive plant, growing 1 metre tall and can yield up to 2.5 tonnes per hectare[183 ]. This species is the most adaptable of the grain amaranths, it also flowers under a wider range of daylength hours than the other species[183 ]. Plants are particularly susceptible to attacks by leaf-chewing insects[298 ]. Plants should not be given inorganic fertilizers, see notes above on toxicity. Most if not all members of this genus photosynthesize by a more efficient method than most plants. Called the 'C4 carbon-fixation pathway', this process is particularly efficient at high temperatures, in bright sunlight and under dry conditions[196 ].

Dye

Yellow and green dyes can be obtained from the whole plant[168].

Special Uses

Dynamic accumulator  Food Forest