Amaranth has earned the reputation of an ornamental plant, decorating homestead, summer cottages. In addition to the aesthetic pleasure of contemplating the motley coloring of the inflorescences, they are useful for the human body. Botanists secrete over a hundred species of the family. They belong to grain, vegetable, medicinal, ornamental or weedy crops (the latter are inedible). The Valentina variety is popular among food products due to its unique properties, taste, and chemical composition. Tell you more about the plant.
Properties varieties “Valentine”
“Valentine” refers to the vegetable class. Appearance attracts the eye with violet-red flowers and leaves on a stem up to 1.5 meters high. As they mature, they are saturated with a number of micro, macro elements:
- vitamins E, C;
- carotenoids, betacyanin, amarantin (pigment);
- potassium, phosphorus, calcium, iron, magnesium;
- easily absorbed proteins.
The variety is used in gastronomy for the preparation of salads, seasonings, tea, soup dressings. It is dried and added to drinks, used as a natural dye.
Growing amaranth “Valentine”
The culture is easy to grow and brings a crop of up to 4500 g / sq.m. It is unpretentious to the soil and grows on sandy, sour, saline ground. The variety is resistant to short-term harsh weather conditions. Growing spend conveyor method. To do this, the seeds are pre-soaked before swelling. After their introduction into the weeded earth, the area is covered with a film. This procedure accelerates the ripening of shoots and protects against pests. The seedlings are watered moderately, without fertilization, otherwise the nitrogen compounds will turn into harmful nitrates.
Planting is done every 10 cm and half a meter between the rows. Young shoots protect from weeds. Crops weed twice in the first 20 days to form roots. After 3 weeks, care is reduced to thinning, loosening, watering. The growing season lasts 2.5 months, and seed ripening – up to six months.
Stems from half a meter in length are tied to stakes for stability during heavy rains and gusts of wind. Garter is necessary because of the structure of the roots, which lie near the soil surface. Otherwise, the element will cause damage to the multicellular. Harvest for cultivation is harvested when the shoots have reached 30 cm and have accumulated a balanced ratio of chemical compounds. To obtain seeds, panicles are cut and dried at a temperature of 30-35 degrees, then shaken in a fabric bag and the husks are separated.
To preserve the properties of Amaranth during the winter, it is sown in mid-August and cut off at a height of 20 cm. The crop is washed, the moisture is removed and placed in bunches in the freezer of the refrigerator. The environment reliably saves most of the healing qualities and nutrients. Harvested sprouts help fight the vitamin deficiency that is characteristic of early spring.
The benefits of products from the variety “Valentine”
The use of Amaranth “Valentine” is not limited to culinary dishes. On the basis of preparing drinks. To do this, mix the dried leaves of the plant with black tea in equal proportions. The mixture contains the necessary substances: pectin, antioxidants, amino acids. It is indicated for the following violations:
- disorders of the gastrointestinal tract (diarrhea, constipation, heartburn, nausea);
- immune disorders;
- respiratory infections;
Scientific institutions consider the product as a dietary supplement. Researchers have documented an immunomodulatory, antifungal, antibacterial effect of tea with Amaranth. It is recommended to drink 3 times a day. Daily prophylactic dose – 2 gr. (teaspoon) for two months. In medical practice, the mentioned portion is pre-insisted for a quarter of an hour and consumed 15 minutes before meals. It contains flavonoids, hydroxycinnamic acids, quercetin, rutin. Compounds stimulate the absorption, secretory function.
Decoction removes toxins, free radicals, helps to normalize microflora and metabolism. In bile, the concentration of cholesterol decreases and the enzyme that transports amino acids into the cells rises.
Traditional medicine advises to take a bath with a solution, infused on a crushed plant. 400 gr. sheets poured two liters of boiling water, tightly close the dish for 20 minutes. and spend bathing procedures for half an hour.
Fresh juice is diluted with water (1 to 5) and rinsed mouth. It helps to get rid of inflammation, sore throat, pharyngitis, accelerates recovery processes. On the basis of husks create cosmetic masks, lotions. They soften, moisturize and nourish the skin.
Amaranth “Valentine” is used in cooking. It is cooked, baked, fried, added as seasoning in minced meat, semi-finished products. Salads supplement the leaves, cut to flowering. In terms of protein content, they approach squid meat.
Cooks are advised to cook the soup, immersing the herbs in boiling broth for 3 minutes. As a result, the first dish gets flavor and is saturated with nutrients. The plant is combined with fresh and canned vegetables. When pickling cucumbers, in a three-liter jar put one sheet of variety “Valentine”, which makes the ready vegetable elastic and tasty. With it, make baking: the grains are turned into flour and mixed with wheat in the ratio of 1 to 2. The product becomes crispy and fluffy.
The use of seeds is not limited to dough. Roasted grains are used as a walnut substitute. Such additives on an industrial scale contribute to food products in the United States and European countries. Amaranth is recommended to include in the diet of cattle as a fodder crop. Its regular intake reduces the incidence of animals, their milk becomes more nutritious, and the meat is saturated with proteins.
Take care of your own health, protect your body from ailments and beriberi. Use Amaranth variety “Valentine” when cooking. Supplement the daily ration with a useful product. Impress those surrounding the vibrant color of the plant. Decorate the garden area extravagant view of elegant inflorescences.