Amaranthus hypochondriacus
Species of flowering plant
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Through Flower, Inflorescence and Fruit
Description
A. hypochondriacus is a vigorous, upright plant that typically reaches 40–200 cm (15–80 in) tall. It is often grown for its flowers, which appear in dense, catkin-like inflorescences in the summer and autumn. They are usually deep purplish-red, but may be yellow-green. These give way to dry fruits, about 1.5–3 mm (1⁄16–1⁄8 in) long, that split open when ripe. The fruits contain smooth, shiny seeds that may be subglobose to lenticular, either whitish-pink or dark reddish-brown to black, and 1–1.4 mm (3⁄64–1⁄16 inch) in diameter. The leaves are simple and alternately arranged, with entire margins. They are rhombic-ovate to broadly lanceolate in shape, about 4–12 cm (1+1⁄2–4+1⁄2 inches) long and 2–7 cm (1–3 inches) wide, borne on long peduncles.
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Taxonomy
Originally endemic to Mexico, there is near certainty that A. hypochondriacus is the common ancestor to the genus Amaranthus, but the later domestication of groups remains unclear. There has been opposing hypotheses of a single as opposed to multiple domestication events of the three grain species. There is evidence of phylogenetic and geographical support for clear groupings that indicate separate domestication events in South America and Central America. A. hybridus may derive from South America, whereas A. caudatus, A. hypochondriacus, and A. quentiensis are native to Central America and elsewhere in North America.
Uses
In temperate regions, it is cultivated as a half-hardy annual plant. Numerous cultivars have been selected, of which 'Green Thumb' and 'Pygmy Torch' have gained the Royal Horticultural Society's Award of Garden Merit. It grows best in well-drained soils in full sun, and is suitable for USDA hardiness zones 3–10. It may be susceptible to aphids.
In Africa and El Salvador, like many other species in the family Amaranthaceae, it is valued as source of food. The leaves and seeds are very nutritious and have a mild flavor. The seeds also contain phenolic compounds.