Amaranthus tricolor

Amaranthus tricolor, known as edible amaranth,[3] is a species of flowering plant in the genus Amaranthus, part of the family Amaranthaceae.

Amaranthus tricolor
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Caryophyllales
Family: Amaranthaceae
Genus: Amaranthus
Species:
A. tricolor
Binomial name
Amaranthus tricolor
Synonyms[1]
List
    • Amaranthus amboinicus Buch.-Ham. ex Wall.
    • Amaranthus bicolor Nocca ex Willd.
    • Amaranthus cuspidatus Vis.
    • Amaranthus dubius Mart. nom. inval.
    • Amaranthus flexuosus Moq.
    • Amaranthus gangeticus L.
    • Amaranthus inamoenus Willd.
    • Amaranthus incomptus Willd.
    • Amaranthus japonicus Houtt. ex Willd.
    • Amaranthus japonicus Houtt. ex Steud.
    • Amaranthus lanceolatus Roxb.
    • Amaranthus lancifolius Roxb.
    • Amaranthus lividus Roxb. nom. illeg.
    • Amaranthus mangostanus Blanco
    • Amaranthus melancholicus L.[2]
    • Amaranthus oleraceus Roxb.
    • Amaranthus polygamus Roxb.
    • Amaranthus rotundifolius Moq.
    • Amaranthus salicifolius H.J.Veitch
    • Amaranthus tristis L.
    • Blitum gangeticum Moench
    • Blitum melancholicum Moench
    • Glomeraria bicolor Cav. ex Moq.
    • Glomeraria tricolor (L.) Cav.

The plant is often cultivated for ornamental and culinary purposes. It is known as bireum in Korea;[3] tampala, tandaljo, or tandalja bhaji in India;[4] callaloo in the Caribbean; and Joseph's coat in other areas, in reference to the Biblical story of Joseph and the coat of many colors. Although it is native to South and South-East Asia, A. tricolor is one of several species of amaranth cultivated in warm regions across the world. Cultivars have striking yellow, red, and green foliage.

Culinary uses
Amaranthus tricolor, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)

The leaves and stems may be eaten as a salad vegetable. In Africa, it is usually cooked as a leafy vegetable.[5] It is usually stir fried or steamed as a side dish in both China and Japan.

China

In China, it is referred to as xiàncài (simplified Chinese: 苋菜; traditional Chinese: 莧菜) and is often stir-fried with garlic and salt.

Korea

In Korea, the plant is referred to as bireum (비름). Small-leaved, reddish-stalked chambireum (참비름, "true bireum") is used as a namul vegetable in Korean cuisine. Considered a san-namul (wild green) that grows abundantly in the countryside, it tends to be foraged rather than planted and harvested.[6] It has an earthy and nutty flavor, and goes well with both gochujang- and soup soy sauce-based seasonings, and bori-bap (barley rice).[6][7]

  • Bireum-namul (seasoned edible amaranth)
    Bireum-namul (seasoned edible amaranth)
  • Amaranth(Edibles) Flower
    Amaranth(Edibles) Flower

In culture

It appears on the coat of arms of Gonville and Caius College, Cambridge, where it is called "flowers gentle".

Amaranthus gangeticus

Amaranthus gangeticus is considered a synonym of A. tricolor,[8] but has been recognized as a separate species in the past. A. gangeticus is also known as elephant-head amaranth. It is an annual flowering plant with deep purple flowers. It can grow to 2–3 feet (0.61–0.91 m) tall. In Bangladesh, it has been used as a leafy vegetable. It may inhibit calcium retention in rice-based diets.[9]

References
  1. "The Plant List: A Working List of All Plant Species".
  2. "Amaranthus melancholicus". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 2013-08-14.
  3. English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. 2015. p. 349. ISBN 978-89-97450-98-5. Archived from the original (PDF) on 25 May 2017. Retrieved 6 December 2016 – via Korea Forest Service.
  4. Michel H. Porcher. "Sorting Amaranthus names".
  5. Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.
  6. Bburi Kitchen (20 April 2016). "10 Korean spring greens you should know". Stripes Korea. Archived from the original on 20 December 2016. Retrieved 15 December 2016.
  7. 정, 운헌 (6 March 2013). "박정희와 비름나물" [Park Chung-hee and bireumnamul]. Kangwon Dominilbo (in Korean). Retrieved 15 December 2016.
  8. "Amaranthus gangeticus L." The Plant List. 2010. Retrieved 9 March 2013.
  9. Larsen, T.; Thilsted, S. H.; Biswas, S. K.; Tetens, I. (2007). "The leafy vegetable amaranth (Amaranthus gangeticus) is a potent inhibitor of calcium availability and retention in rice-based diets". British Journal of Nutrition. 90 (3): 521–527. doi:10.1079/BJN2003923. PMID 13129457.
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