Green Amaranth (Marog) seeds. The plant is also known as Thepe in Tswana, Imbuya in Xhoza, Utyutu in Zulu. It is a very nutritious leafy vegetable which can be harvested from wild growing or cultivated plants. It is also referred to as Morogo (Tswana for vegetables) or Marog. Various Marog types are available, but the green marog types are less bitter than the reddish ones.
Green Amaranth (Marog) Culinary Uses
Amaranth was an important food crop for the Aztecs and Incas. Green Marog is also used as a food crop by many people in South Africa.
- The seeds and the young leaves are edible.
- The youngest leaves are good to use in salads.
- The mature leaves are better cooked like spinach.
- The leaves can also be sauteed with chilies and spices.
- Anything you would use spinach for, just use amaranth leaves exactly the same way.
- The iron and calcium rich seeds can be dried and then cooked and eaten as you would oatmeal or porridge, or ground into a flour.
Growing Green Amaranth (Marog)
- Direct sow Green Amaranth (Marog) seeds into prepared seed beds after all danger of frost in groups of 4 seeds spaced 18-24 inches apart.
- Thin to the strongest plant.
- Or, scatter seed over ground that has had the top 1 inch of soil loosened. Rake seed in lightly, walk over area to firm soil.
- Keep moist until germination. Amaranthus seed is easy to germinate provided the soil is warm.
- Seed can also be started indoors in cell packs or containers.
- Kept at 18 – 21 Celsius , germination is in 10-21 days.
- Grow in full or part sun.
- Plants tolerate high heat, and will grow in any soil as long as drainage is good.
- Amaranthus will grow faster, produce more flowers with regular water, but will tolerate some drought once established.
- Seed heads attract birds and beneficial insects.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.