Amaranth seeds «Kharkiv»

Amaranth «Kharkiv» - the variety is universal: it is considered as fodder, food, grain and medicinal. Vegetation period: 90-100 days. The stem and leaves are green. The grain is light. Does not give a drop. Plant height: 200-300 cm.

This variety of amaranth is considered by many agronomists to be the most versatile. This is because it can use not only the grain itself, but also greens. True, the latter will not go to your table, but to feed livestock. In addition, «Kharkiv» is famous for its medicinal properties and high yields at low cost.

It is used for green fodder, silage, granules, grass meal and in dried form.

It is also used for medicinal purposes, for bakery products, the manufacture of amaranth oil.

Application

The use of amaranth seed protein in food makes human nutrition more complete and balanced in terms of amino acid composition. Amaranth is a vegetable crop that can compensate for the deficiency of protein, vitamins and trace elements in the human diet. Therefore, amaranth leaves are widely used for food purposes. They can be used for salads, soups, side dishes. Green mass from amaranth leaves is suitable for obtaining protein supplements for various products.

Products with the addition of amaranth protein are considered dietary food, since in terms of amino acid composition it is close to the composition of ideal protein and whole milk. You can bake bread, pancakes from amaranth flour, cook porridge from cereals. Abroad, the nutritional and healing properties of amaranth were appreciated by specialists in baby food. Dozens of healthy and tasty products are prepared from amaranth seeds for children and people in need of a diet.

High-protein salads are prepared from young amaranth leaves. Why the leaves are washed, finely chopped and seasoned with vegetable oil, mayonnaise, sour cream, adding salt, herbs and spices to taste.

To prepare steamed amaranth, thoroughly rinse 500 g of greens and chop it coarsely. In hot oil (2 tablespoons) put one clove of garlic (finely chopped) and one head of finely chopped onion, washed greens, salt and mix everything. Cover the dishes and after 5-10 minutes the dish can be served on the table.

Thus, young green leaves of amaranth, as well as wild-growing amaranth weed, are suitable for making salads, soups, okroshka, ganirs, mashed potatoes, and all kinds of additives to first and second courses. This plant does not have a special taste, so it is advisable to use it together with other crops. Amaranth is a supplier of vitamins, salts, high-quality protein.

In addition, young amaranth leaves can be harvested for future use by drying them (leaf food concentrate). For drying, only young leaves are used when they reach a length of 20 cm, they are cut and subjected to natural drying in the shade with a layer of up to 20 cm in order to avoid rotting and spoilage. Dried leaves are added to soups, main dishes, stews, etc. Thus, amaranth leaves in themselves are a food product, as well as a food concentrate of leaves from it.

Agricultural technology for growing amaranth

To obtain greenery, amaranth is sown in open ground in May. The seeds are very small, so they are mixed with sand. Shoots are thinned out. To obtain decorative inflorescences, as well as seeds, amaranth is grown through seedlings. In early May, seeds are sown in a greenhouse. Plants are thinned out two weeks after germination. When the threat of frost has passed, they are planted in open ground. The growing season is 120 days.

After flowering, a huge number of seeds are tied. It is used for green fodder, silage, granules, grass meal and in dried form. It is used for medicinal purposes, for bakery products, for extracting Amaranth oil.

The use of amaranth in feed makes animal feeding more complete and balanced in terms of amino acid composition. With a huge deficiency of fodder protein and vitamins in animal husbandry, amaranth plays an important role as a high-protein fodder crop.

Dry amaranth leaves are added to tea, lightly toasted amaranth seeds are added to baking dough.