Careless Weed

Amaranthus palmeri

Physical Characteristics

Amaranthus palmeri is a ANNUAL growing to 0.9 m (3ft) at a fast rate. See above for USDA hardiness. It is hardy to UK zone 7 and is frost tender. 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. It is noted for attracting wildlife. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils, prefers well-drained soil and can grow in nutritionally poor soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers moist soil and can tolerate drought.

Distribution

South-western N. America

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Edible Uses: Palmer’s amaranth is one of the most highly regarded wild amaranths, valued for both its leaves and seeds. The leaves, traditionally known as quelite (derived from the Nahuatl word for edible greens), are exceptionally good, often described as among the best-tasting wild leafy vegetables. Fresh leaves have a taste similar to spinach, but with a distinct character of their own. Brief boiling enhances the flavor while preserving their vivid green color, resulting in a soft yet not mushy texture. The broth from boiled leaves is equally vivid and palatable [2-3]. The seeds are outstanding in both nutrition and flavor. They are shiny, black, and very hard when raw, but toasting or boiling softens them. Toasted seeds pop lightly and develop a nutty, grain-like taste; boiled seeds turn into a hearty porridge in just 10–15 minutes. Seeds are highly nutritious, containing complete protein, and can be stored for long-term use. Processing is relatively easy, though the spiny chaff requires gloves for handling. One plant can yield large quantities of seed, making Palmer’s amaranth one of the best wild grain sources in arid lands [2-3]. Edibility Rating: 5/5 – One of the finest wild amaranths; highly nutritious leaves and prolific seeds.Leaves - cooked as a spinach[46, 85, 95, 105, 161]. The leaves can also be dried for winter use[257]. Seed - cooked[46, 85, 95, 105, 161]. Very small but easy to harvest and very nutritious. It is usually ground into a powder and then used with cereal flours in making porridge, bread 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.