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A. gangeticus
Genus = Amaranthus
Species = A. gangeticus
Origin = South America
The gangeticus species of Amaranth is primarily known as a
`greens' amaranth, used extensively as a fresh salad plant and as a
steamed dish similar to spinach. The seed is also edible and can be
used as a substitute for rice as a side dish or used in breads to
replace other conventional grains
Care and Requirements.
Season Length
75 days to maturity. The fresh young leaves can be harvested
early and throughout the season. In the south, a new harvest
can be planted every two weeks. In the north, one or two plantings
will carry you through the season.
Soil
This is a strong plant able to survive many different soil
conditions.
Water
Increased watering produces greens more delicate for table use.
Sowing
Sow directly in garden after last frost, 1/4"-1/2" deep.
Harvest
Harvest seed heads at or after the first frost, or shake
to determine if seeds are loose.
Dry seed heads until brittle, then remove stems by puttting
them in a bag and walking an them.
Remove chaff by crumbling them or screening them
in front of a fan. If you know of an easier way
to free the seeds from the chaff, please inform us
by e-mail so we can try
it out this fall and post it here for others to use.
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