The plant, originally from North America, took root very quickly in Russia. Amaranth is far superior to corn in winter hardiness, and quickly entered the everyday life of peasants, becoming an irreplaceable product that increases strength and endurance. Both seeds and leaves are used in the diet. Flour and cereals were prepared from the plant, and bread was baked. The leaves of the plant were boiled, stewed and eaten.
Amaranth was the bread of the Slavs
There is an assumption that one of the varieties of amaranth, namely, tricolor, comes from Asia, paniculata - from India and the Himalayas. Various types of amaranths were used to feed pets and birds. The flour obtained by grinding amaranth is added when baking various products; it adds to them an original, slightly noticeable flavor similar to nuts. You can use a coffee grinder to make this flour at home.
Unique amaranth seeds
One amaranth plant can produce up to 700 thousand seeds. Its seeds contain 7.9% fatty oil, 19% protein, 41% starch, 2% sugar, 10.9% fiber. Russian scientist Nikolai Vavilov devoted a lot of time to the study of the beneficial properties of shiritsa. He was perplexed why such a useful plant was stopped growing under Peter I.
Promotional video:
What served as a starting point, we are now unlikely to be able to find out, but gradually amaranth returns to personal plots.
Amaranth benefits
All parts of the plant are useful in a plant. Regular consumption of the leaves has a beneficial effect on many organs and functions of the body:
- strengthens the immune system, the body actively fights against tumors of various origins;
- the hormonal background is normalized;
- the reproductive system is stimulated, the production of insulin;
- the work of the digestive tract, respiratory and cardiovascular systems improves.
It contains many useful substances and vitamins that can fight various skin diseases.
Women who care about their beauty use it not only as a dressing for salads, but also add it to their personal care products. It moisturizes the skin well and smoothes wrinkles.
The undeservedly forgotten plant returns to our gardens. Many housewives master recipes using amaranth and prepare delicious salads, casseroles, boil compotes and brew teas, bake pies filled with its leaves and add seeds to various muffins and cakes. The plant, rich in flavonoids and vitamins, is actively used in folk medicine and cosmetology.
Zhanna Lyubarskaya