Did you know that amaranth is more than just a leafy green? It is an indigenous powerhouse of vitamins, minerals, and antioxidants that has sustained South African families for generations.
In a recent article on Health For Mzansi, experts discus the nutritional significance and cultivation techniques of amaranth, while also unpacking the basics on cultivating the plant.
According to Simphiwe Mhlontlo, scientific manager of agronomy research at the Dohne Agricultural Development Institute in Stutterheim in the Eastern Cape, this indigenous crop comes with immense market potential and he encourages farmers to seize this opportunity.
Mhlontlo provides guidance on the cultivation of amaranth, proper soil conditions and planting techniques The seedbed should be of good tilth, properly drained, and fairly level to avoid the rain washing away the small seeds and seedlings, he advises.
“For vegetable amaranthus, a density of up to about 220 000 plants per hectare is acceptable. Where there is a limited amount of seed and plenty of labour, transplanting is preferred,” he says.
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Nourishing insights from experts
Historically, amaranth has been a vital part in South African households, often enjoyed as imifino, a dish comprising amaranth leaves and maize meal.
Despite its long-standing presence, the use of amaranth is on a decline. Experts reckon this might be due to a lack of information about its nutritious composition.
“This might also be because of the wide perception from mostly youth and urban folks who often refer to these vegetables – amaranthus, wild spinach, chenopodium and nightshade – as food for women and the poor,” Mhlontlo shares.
Meanwhile, plant pathologist Yanga Cetyiwe reinforces the nutritional value of amaranth, citing its richness in vitamins, minerals, antioxidants, and fiber. Amaranth is considered as a source of essential amino acids, particularly lysine, vital for energy conversion and cholesterol reduction.
This article was first published on Health For Mzansi and written by Vateka Halile
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