Growing Amaranth Vegetable In 3 Months

  Written by Peter Otieno

             

 

Amaranth,we call it mchicha or ododo, is an indigenous vegetable grown for its leaves and seeds. When cooked together with greens such as collards, African nightshade or spider plant, it adds a sweet tender taste.

Amaranth exists in varieties including those eaten by goats and poultry but on this post we will consider the green variety which is great for family consumption and commercial use.

It has a large oval shaped green leaf with a tall thick stem. During the first weeks of germination leaves appear reddish but later takes their normal green color.

The leaves and stems can increase in size depending on ground fertility. This green variety produces white seeds that turn yellow after drying which are later grounded into flour.

Seeding

On a well tilled farm or garden, sow amaranth seeds in holes or furrows of 60cm apart. Add  well decomposed farmyard manure then cover with little soil.

As you sow your seeds, consider a moist, well drained ground to prevent water clogging within the roots.

Amaranth seeds grow vigorously, so furrow method is mostly preferred as it makes weeding more seem less compared to using holes.

Growing

In about two to three weeks, seedlings will begin to shoot from the ground with reddish appearance. This will be followed by a vigorous vegetative growth as  plants continue absorbing more sunlight and moisture.

                  

At seven weeks old, begin harvesting amaranth (if you are not growing for flour that is produced from seeds) while leaves are still tender either for family consumption or sale at your local market.

Weeding

Amaranth vegetable is a hardy plant, not prone to pests and diseases thus making it survive even in areas receiving low rainfall.

As you weed check for other varieties and uproot to avoid mix up of seeds especially if your goal is to produce flour.

Maturity

In two months, amaranth vegetable will start maturing,evidence of flowering, insect pollination and seeds formation on tips of plant.

Harvesting

On the third month, you will notice extended seed formation on plant tips, seed pockets drying and turning brown.

               

    

Harvest by cutting or plucking the tips and insert in bags or buckets. Amaranth seeds are small in size therefore using bags or buckets aids in avoiding contact with soil that can make separation become a huge task.

Amaranth vegetable benefits are as follows:

     - The stems,leaves and flour are a great source of food for goats and poultry.

     - Amaranth flour is used solely or mixed with corn flour for fortification to provide essential protein and calcium to prevent malnutrition.

     - Presence of minerals such as calcium,manganese support strong bones and muscle health and vitamins C, E raise energy levels.

     - Fiber in amaranth helps in digestion, lowers cholesterol and aid in weight loss.

     - Amaranth flour is used as a thickener in soups and stews.

     - Amaranth contains lysine, which amino acid that improves hair and skin.