Mat Amaranth

Amaranthus blitoides

Physical Characteristics

Amaranthus blitoides is a ANNUAL growing to 0.2 m (0ft 8in) by 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 5 and is frost tender. It is in leaf from April to October, in flower from August to September, and the seeds ripen from September to October. The species is monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and is pollinated by Wind. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers moist soil.

Distribution

N. America - Washington to Utah and Mexico, east to Maine and New Jersey.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Edible Uses: Amaranthus blitoides produces both edible leaves and seeds, but their value is uneven. The seeds are excellent—large compared to other wild amaranths (about 1.3–1.6 mm in diameter), dull rather than shiny, but highly nutritious and versatile. Like other amaranths, they can be toasted, boiled into porridge, or ground into flour. The seeds are easily collected in quantity and are one of the best resources this species provides [2-3]. The leaves, in contrast, are less desirable. Fresh leaves have a harsh and acrid taste, with an underlying spinach-like quality. Boiling improves the flavor somewhat, softening the bitterness, but the result may still be unappealing to some palates [2-3]. The boiled leaves are not slimy, unlike spinach, and retain their firm texture. Their food value is fair, but they are clearly secondary to the seeds [2-3]. Edibility Rating: 3/5 – Seeds are top-quality wild food; leaves are edible but harsh.Leaves - raw or cooked[46, 61, 95, 105]. Rich in vitamins and minerals, it is used as spinach[206, K]. The leaves can be dried and used as a winter food[257]. Seed - raw or cooked[46, 61, 95, 105, 257]. Very small and fiddly, about 1.5mm in diameter[266], but the seed is very nutritious. Rich in starch[177]. The seed can be ground into a powder and used in making porridge, bread, mush, as a flavouring in soups, etc[257]. 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].

Medicinal Uses

None known

Known Hazards

No members of this genus are known to be poisonous, but when grown on nitrogen-rich soils they are known to concentrate nitrates in the leaves. This is especially noticeable on land where chemical fertilizers are used. Nitrates are implicated in stomach cancers, blue babies and some other health problems. It is inadvisable, therefore, to eat this plant if it is grown inorganically.