amarantha

Amarantha is a common name used for plants in the genus Amaranthus, typically referred to as amaranth. The term is sometimes used as a cultivar name for ornamental amaranths and, in some contexts, as a given name. The genus Amaranthus belongs to the family Amaranthaceae and contains numerous species native to the Americas, Africa, and parts of Asia.

Biology and description: Amaranthus species are annuals or short-lived perennials with erect stems, simple alternate leaves, and dense terminal or axillary panicles of small flowers. Inflorescences can display a range of colors, including green, pink, red, and purple. Many species produce edible seeds, which are small and high in protein, used as a grain known as amaranth, while the young leaves are consumed as leafy greens.

Distribution and cultivation: Amaranthus is cultivated worldwide in warm climates and tolerates a variety of soils from sandy to clay. It generally requires full sun, well-drained soil, and regular moisture early in the growing season. Grain amaranths are grown for their seeds, whereas leaf amaranths are grown for greens. Ornamental cultivars are popular in gardens for their showy, colorful inflorescences.

Uses and nutrition: Amaranth seeds provide a gluten-free source of protein and calories, and the leaves contribute vitamins and minerals such as iron and calcium. The plant is used in cuisines across the Americas, Africa, and Asia, both for grain and as greens, and is valued in agroforestry and soil-improvement contexts in some regions.

Naming and taxonomy: The spelling amarantha is a variant of amaranth and is less common in modern usage. The name derives from Greek amarantos, meaning unfading.

See also: Amaranthus; amaranth (crops).