RED TRICOLOURED AMARANTH

Tricolor amaranth, also known by the scientific names of Amaranthus tricolor, is a variety of amaranth that is distinguished by its bright and varied leaves, usually ranging from red, yellow, green and sometimes even purple. Although there is not a specific and detailed history only for this variety, its origin and development fit into the broader framework of amaranth as an ancient plant.

• Origin and history of tricolor amaranth
  Tricolor amaranth is a plant native to tropical regions of Asia, particularly the Indian subcontinent, and is one of several amaranth species that have been cultivated in South and Southeast Asia for centuries. Amaranth, in general, has a long history of use as a food and ornamental crop. In the case of tricolor amaranth, its primary use was both in food and for decorative purposes.

Amaranth has been cultivated for thousands of years by ancient civilizations, such as the Aztecs, Mayans and Incas in the Americas, for its nutritious seeds and edible leaves. However, tricolor amaranth has become important in Asia, where it is grown primarily for its leaves. It is found in many Asian dishes, particularly in China, India, Thailand and Vietnam, where it is valued for both its nutritional value and its ornamental beauty.

• Dissemination and use
  Tricolor amaranth is a more ornamental variety, often grown for its beauty in gardens, but it is also eaten as a leafy vegetable, particularly in soups, salads, and stir-fries. In China, it is grown under several varieties and local names, and is highly prized for its rapid growth and ability to produce large quantities of edible leaves. Its ability to grow quickly and prolifically makes it popular in home and commercial gardens.

Aside from its use in cooking, tricolor amaranth is also used for its medicinal properties in some Asian cultures. The leaves and stems are sometimes used in traditional remedies to treat various ailments, although these uses vary by region.

• The importance of the tricolor variety in the modern world
  In modern times, tricolor amaranth is experiencing a resurgence of interest due to the growing popularity of ancient plants, known as “superfoods,” particularly in the West. Its rich nutritional profile, with good protein, vitamin, mineral, and antioxidant content, makes it a sought-after food for vegetarian and gluten-free diets. It is also considered a sustainable crop, able to grow in poor soils and with relatively little water, making it an attractive plant for environmentally friendly farming practices.

Summary
Tricolor amaranth has a rich and varied history, rooted in the culinary and agricultural traditions of South and Southeast Asia. It was cultivated primarily for its edible and ornamental leaves, and today it is increasingly recognized worldwide for its nutritional qualities and sustainability. It continues to be a popular choice for home gardeners, farmers, and chefs looking for unique, nutritious, and aesthetically pleasing vegetables.

Amaranth, including the variety Amaranthus tricolor (tricolor amaranth), is an extremely nutritious and health-promoting plant. It is used in many cultures both as a leafy vegetable and for its seeds, which are also edible. Here is a detailed look at its medicinal properties and nutritional value.

• Medicinal properties of Amaranth
  Amaranth, in general, has powerful medicinal properties, mainly due to its richness in antioxidants, nutrients and bioactive compounds. Although some of these properties are also present in the tricolor variety, here is a summary of the main medicinal benefits:
• Anti-inflammatory: Amaranth contains flavonoids, which have anti-inflammatory effects. These compounds can help reduce inflammation, which may be beneficial in treating chronic inflammatory diseases like arthritis or digestive disorders.
• Antioxidant: Amaranth is rich in antioxidants such as vitamin C, vitamin E, polyphenols, and carotenoids. These antioxidants play a key role in fighting free radicals in the body, which can help prevent premature aging, oxidative stress, and various aging-related diseases, such as heart disease.
• Diuretic Properties: Amaranth is sometimes used in traditional medicine as a natural diuretic, meaning it can help remove excess fluids from the body, reduce water retention, and support kidney function.
• Blood sugar regulation: Some research suggests that amaranth may be helpful in managing diabetes, particularly in regulating blood sugar levels, thanks to its high fiber content and antioxidant effects. Fiber slows the absorption of sugars, which helps maintain more stable glucose levels.
• Digestive properties: Due to its high fiber content, amaranth promotes healthy digestion, improves intestinal transit and prevents constipation. Regular consumption of amaranth can also help maintain a balanced intestinal flora.
• Antibacterial and antifungal properties: Studies have shown that some varieties of amaranth, including tricolor amaranth, have antibacterial and antifungal properties. These properties can help fight certain infections and boost the immune system.
• Support for skin health: Amaranth, thanks to its antioxidants and anti-inflammatory properties, can benefit the skin. It helps reduce skin inflammation, prevent breakouts and improve the appearance of the skin, protecting it from the signs of premature aging.

Nutritional Value of Amaranth

Amaranth is an exceptionally rich source of nutrition. Its nutritional value makes it a particularly popular superfood for vegetarian, gluten-free diets, or those looking for protein and micronutrient-rich food alternatives. Here is a detailed breakdown of its nutritional components, particularly for amaranth seeds, which are the most nutrient-dense:

• High quality proteins:
  Amaranth is one of the few plants that contains all the essential amino acids, making it a complete source of protein. About 13-15% of amaranth seeds are protein. This makes it a great alternative to animal protein, especially for vegetarians and vegans.
• Dietary fiber:
  Amaranth seeds are an excellent source of dietary fiber, with about 7-8% of fiber. Fiber is crucial for good digestion and weight management, as it promotes the feeling of satiety and regulates intestinal transit.
• Essential minerals:
  Amaranth is particularly rich in calcium, iron, magnesium, potassium and zinc. This makes it a particularly useful food for supporting bone health (thanks to calcium and magnesium), improving blood circulation (iron), and strengthening the immune system (zinc).
• Calcium: Good for bones and teeth.
• Iron: Helps form red blood cells and fights anemia.
• Magnesium: Contributes to muscle, nerve and heart function.
• Potassium: Important for fluid balance and blood pressure regulation.

• Vitamins:
  Amaranth is rich in vitamins A, C, E and K, as well as moderate amounts of B vitamins (especially B6, folate and thiamine).
• Vitamin A (as carotenoids): Good for eye health and the immune system.
• Vitamin C: Antioxidant, it supports the immune system and collagen production.
• Vitamin E: Protects cells from oxidative stress and supports skin health.
•  Healthy Fatty Acids:
  Although amaranth is not a major source of fat, it does contain unsaturated fatty acids, primarily omega-6 fatty acids, which are beneficial for cardiovascular health.
• Gluten free:
  Amaranth is naturally gluten-free, making it a great alternative for those with celiac disease or gluten sensitivity.

Conclusion
Amaranth, including the variety Amaranthus tricolor (tricolor amaranth), is an extremely nutritious and health-promoting plant. It is rich in complete proteins, fiber, minerals (calcium, iron, magnesium), and vitamins (A, C, E). Its medicinal properties include anti-inflammatory, antioxidant, diuretic effects, as well as benefits for digestion and blood sugar management. It is also used for its antibacterial and antifungal effects.

Its regular consumption can improve overall health, support the digestive and immune systems, and contribute to healthy skin. It is especially beneficial for those following vegetarian, gluten-free diets, or for those looking to incorporate nutrient-dense foods into their daily diet.

Tricolor amaranth (Amaranthus tricolor) is traditionally used in several Asian cuisines, including China, India, Thailand, and Vietnam. The leaves and stems are commonly eaten, while the seeds, although edible, are less commonly used in traditional Asian cuisine compared to other amaranth varieties.

Here are some traditional ways to cook tricolor amaranth:

• Stir-fried (Chinese and Asian cuisine)
  Tricolor amaranth leaves are often sautéed in hot oil with garlic, ginger, and sometimes chili peppers to add flavor. Vegetables like peppers, mushrooms, or proteins like tofu or pork can be added for a complete dish.

Classic preparation:

Heat oil in a wok or large skillet.
Add minced garlic and ginger and sauté until fragrant.
Add the amaranth leaves (and stems, if tender) and sauté for a few minutes until wilted.
Season with soy sauce, salt, pepper and a little sugar to balance the taste.
For a more complex dish, add protein like tofu or shrimp, and serve with rice.

•  In soup (Asian and Indian cuisine)
  Amaranth leaves can be used in soups or broths, often accompanied by other vegetables or lentils for a nourishing dish.

Example of a simple soup (inspired by Indian cuisine):

Heat oil in a pot and sauté garlic, ginger, and spices like turmeric and cumin.
Add chopped tomatoes, a little broth (or water) and chopped vegetables (like carrots or potatoes).
Once the vegetables are almost cooked, add the amaranth leaves and simmer until the leaves are tender.
Season with salt, pepper, and optionally coconut milk for a creamy touch.
This soup can be served with basmati rice for a complete meal.

• In curry (Indian cuisine)
  Tricolor amaranth also lends itself well to making vegetarian curries. The leaves are often incorporated into vegetable curries, where they absorb the spices and add nutritional richness.

Vegetarian curry recipe:

Sauté onions, garlic, ginger and spices like turmeric, cumin and coriander in hot oil.
Add vegetables like potatoes, tomatoes, spinach (or amaranth) and lentils if desired.
Cover with coconut milk and simmer until vegetables are tender.
Add the amaranth leaves and cook for a few minutes until tender and well incorporated into the sauce.
Serve this curry with rice or naan bread for a complete meal.

•  In salad (Asian cuisine)
  In some parts of Asia, tricolor amaranth is eaten raw in salads, often with a light vinaigrette. The young leaves are particularly tender and flavorful when used in this way.

Fresh salad recipe:

Rinse the young amaranth leaves and cut them into pieces.
Mix them with fresh vegetables like cucumbers, tomatoes, and red onions.
Make a dressing with soy sauce, rice vinegar, a little sugar and sesame oil.
Add toasted sesame seeds and fresh coriander before serving.

•  In “stir-fried rice” (Asian cuisine)
  Another popular way to cook tricolor amaranth is to incorporate it into a fried rice dish. The rice becomes more nutritious and colorful by adding amaranth leaves.

Amaranth Fried Rice Recipe:

Cook the rice in advance (ideally basmati rice or jasmine rice).
In a pan, heat oil and add garlic, onions, and other vegetables of your choice (like peas, carrots).
Add the cooked rice, amaranth leaves and stir-fry until the leaves are tender.
Season with soy sauce, pepper and a little fish sauce for an authentic taste.
This dish can be complemented with scrambled eggs or proteins like tofu.
6. In gratin or “quiche” (Western cuisine)
Outside of Asian cuisine, tricolor amaranth can also be used in more Western dishes, such as gratins, omelettes or even quiches. The leaves are a great addition in a garnish, combined with cheese and herbs.

• Pasta salad with tricolor amaranth and grilled vegetables
  A modern pasta salad with a touch of tricolor amaranth for a more nutritious and colorful version.

Ingredients :

250 g of pasta (penne, fusilli, or other type)
1 handful of tricolor amaranth leaves
1 zucchini, cut into thin slices
1 red pepper, cut into strips
1 tablespoon olive oil
100 g crumbled feta or goat cheese
1 tablespoon toasted pine nuts or cashews
2 tablespoons balsamic vinegar
1 tablespoon honey (optional)
Salt and pepper to taste
Preparation :

Cook the pasta in a large pot of salted water according to the instructions, then drain and let cool.
Preheat the grill or a frying pan. Grill the zucchini and pepper with a little olive oil, salt and pepper for about 5-7 minutes, until tender and slightly caramelized.
In a frying pan, quickly sauté the amaranth leaves in a little olive oil for 2-3 minutes, until tender.
In a large bowl, combine cooled pasta, roasted vegetables, sautéed amaranth, crumbled feta and pine nuts or cashews.
Prepare the dressing by mixing the balsamic vinegar, honey, olive oil, salt and pepper. Pour over the salad and mix well.
Serve cold or slightly warm for a light and refreshing meal.

• Bowl of roasted vegetables and tricolor amaranth
  A nourishing bowl made with roasted vegetables, quinoa and tricolor amaranth leaves, perfect for a balanced, protein-rich meal.

Ingredients :

1 cup quinoa
2 cups seasonal vegetables (such as carrots, sweet potatoes, zucchini, etc.)
1 handful of tricolor amaranth leaves
1 avocado, sliced
1 tablespoon pumpkin or sunflower seeds (optional)
Tahini sauce or lemon vinaigrette
Preparation :

Preheat the oven to 200°C. Cut the vegetables into chunks and drizzle with olive oil, salt, pepper and paprika (or any other spice you prefer). Roast for 25-30 minutes, until tender and lightly caramelized.
Meanwhile, cook the quinoa according to package directions.
Wash the amaranth leaves well and quickly sauté them in a pan with a little olive oil for 2-3 minutes, until tender.
Assemble your bowl by placing the cooked quinoa in the bottom, then adding the roasted vegetables, sautéed amaranth, avocado and seeds.
Drizzle with tahini sauce or a vinaigrette made with lemon, olive oil, salt and pepper.
Serve this nutrient-rich bowl, perfect for a light but filling lunch.

• Some preparation tips:
  Tender Leaves: Use young, tender leaves and stems for a nicer texture, as more mature leaves can be tougher.
  Taste: Tricolor amaranth has a mild, slightly spicy and herbaceous taste, making it easy to pair with a wide range of dishes and seasonings.
  Storage: Leaves wilt quickly once picked, so they are best eaten fresh or cooked within two days of harvest.
  In short, tricolor amaranth is incredibly versatile in the kitchen, whether in traditional Asian dishes or more modern recipes. Its nutritional richness and vibrant color make it a valuable ingredient to add color and benefits to your meals.

• Culture tip:
• Soil: For best growth, enrich the soil with compost or organic fertilizer before planting. Although amaranth tolerates less rich soils, good nutrition promotes robust plants and high yields.
• Watering: Amaranth needs regular watering, but it is important not to let water stagnate around the roots.
• Harvesting: Leaves can be harvested throughout growth, as soon as they are large and tender enough. Seeds are harvested when the panicles (flowers) begin to fade and turn brown.
• Care: Tricolor amaranth is fairly disease resistant, but it is advisable to monitor for aphids and other pests. Crop rotation is recommended to avoid soil depletion and the spread of disease.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

• Species: Amaranthus tricolor
• Sowing: Indoors: Early March. Outdoors under cover or in open ground: After the last frosts (late May – early June). Direct sowing outdoors is possible as soon as the soil temperature reaches around 10°C, once the risk of frost has passed. For an earlier harvest, start indoors, then transplant outdoors once the plants are 4-5 weeks old.
• Seeds: 10-15 seeds per pot for indoor sowing.
• Sowing depth: 0.5 to 1 cm
• Germination time: 7-14 days, depending on temperature and humidity conditions.
• Soil: Amaranth prefers light, well-drained, slightly acidic to neutral soil. It tolerates a range of soil types, but for optimum yields the soil should be well-aerated and rich in organic matter.
• Location: Full sun to promote good growth and colorful foliage. Tricolor amaranth is relatively heat tolerant, but prefers cooler conditions during the nights.
• Spacing between plants: 25-30 cm to allow good plant development and avoid crowding.
• Height at maturity: 70-90 cm
• Maturity: 35-75 days after sowing (depending on growing conditions 75 days will be for seeds).
• Seed per envelope: +/- 200 seeds

Our seeds are guaranteed for the year of purchase.