We grew a lot of leafy vegetables in our research center, including mint, kale, coriander / cilantro, which we discussed on a previous blog. Today we are discussing one of my favorites - Amaranth (Amaranthus one). It comes in shades of green, red, or a combination of both - a useful and simple ingredient with many benefits.
Amaranth is an excellent source for:
Amaranth is considered a complete protein (as it contains a sufficient amount of the amino acid Lysine). Young Amaranth leaves can be eaten in salads, while older, ripe leaves are better cooked. Cooked Amaranthus retains a high content of essential vitamins and minerals. Therefore, Amaranthus is beneficial in any way- cooked and raw.
We have tried to grow Amaranth using each of the following methods:
Nutrient Film Technique (NFT)
Deep Water Culture (DWC)
As long as conditions such as temperature and humidity remain the same, Amaranth can be harvested within 4-6 weeks. For all types of interactions, due to the strong temperatures, we gave the plants a spray of plain water when they looked very dry. Our results show that both NFT and DWC result in longer plants.
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