Red Amaranth (लाल माठ, लाल चौलाई)

Red Amaranth (Lal math, Lal Chowlai) is very popular as a leafy vegetable almost all over India. It is annual and is normally grown in summer and in monsoon. Leaves of this vegetable are deep purplish red in colour. Due to cross pollination with Green Amaranth, some varieties have greenish leaves. This vegetable is used in its tender form by uprooting complete plants and also in its maturity by harvesting its leaves. At the time of Ganesh Chaturthi, even the mature pants are cooked for religious purpose. Apart from its use as a leafy vegetable, seeds of many species of Amaranthus are used like cereals. Seeds of another species of Amaranthus are also popped and used to make Rajgira chikki. The seeds are rich source of Calcium. Leaves have high content of Iron and dietary fiber. It is highly recommended for anemic persons. Dietary fiber in the leaves and tender stems reduces cholesterol and risks of cardiovascular diseases. They are also very good source of vitamin A and vitamin C.

Inflorescence

Cooked vegetable of Amaranth

For plantation in farms the seeds are sown by broadcasting method. Amaranthus love soil rich in humus and moist soil but stagnation of water or over watering can cause rot. Though they can be grown in semi shade, the growth is best in full open sunlight. There are not many pests of this plant but grasshoppers and chafer beetles occasionally damage leaves. This plant belongs to Amaranthaceae family.