Pigweed, Redroot amaranth, Wild Beet

Amaranthus retroflexus

Physical Characteristics

Amaranthus retroflexus is a ANNUAL growing to 0.9 m (3ft). See above for USDA hardiness. It is hardy to UK zone 6 and is frost tender. It is in flower from July to September, and the seeds ripen from August 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 and can grow in very acid and very alkaline soils. It cannot grow in the shade. It prefers moist soil and can tolerate drought.

Distribution

Tropical America. A casual in Britain[17].

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Edible Uses: Common amaranth provides both edible leaves and seeds. The young leaves are highly nutritious and tender, suitable for eating raw in salads or more commonly cooked as a leafy vegetable. Their flavor is mild, spinach-like, with nettle-like undertones. Cooked, the leaves maintain a soft texture without sliminess, and even the young stalks remain tender. Like other amaranths, the leaves may contain nitrates and oxalates, but levels are generally too low to pose a problem in a normal diet. Brief boiling can reduce nitrates further [2-3]. The seeds are small, rounded, and usually reddish-brown to black. They are prolific, easily harvested, and versatile. Seeds can be eaten raw, toasted, or boiled. Toasting gives them a nutty, popcorn-like quality, while boiling produces a hearty grain-like porridge. Seeds can also be ground into flour or incorporated into seed bars. They store well when dry, providing an excellent wild grain substitute [2-3]. Edibility Rating: 5/5 – An outstanding edible, with both leaves and seeds widely used [2-3]. Young leaves - raw or cooked as a spinach[2, 5, 62, 85, 159]. A mild flavour, it is often mixed with stronger flavoured leaves[183]. Very rich in iron, it is also a good source of vitamins A and C[201]. Seed - raw or cooked[2, 46, 61, 85]. Ground into a powder and used as a cereal substitute[5], it can also be sprouted and added to salads. The seed is very small, about 1mm in diameter[266], but easy to harvest and very nutritious. The flavour is greatly improved by roasting the seed before grinding it[183]. It is often added to maize meal[183]. 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

Astringent A tea made from the leaves is astringent[222]. It is used in the treatment of profuse menstruation, intestinal bleeding, diarrhoea etc[222, 238, 257]. An infusion has been used to treat hoarseness[257].

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.