Amaranth, Arugula and Portulaca: Growing Practices and Nutritional Information
By Agrihortico
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About this ebook
Amaranth greens are popular leafy greens throughout the world. Several cultivars of amaranth plant are used as leafy vegetables; some are with green leaves, some with greenish-red leaves while others are with red leaves. However, all cultivars are grown only during the summer and the rainy seasons.
Scientific name of arugula is Eruca sativa. Arugula belongs to the family Brassicaceae, the cabbage family (syn. Cruciferae). All members of Brassicaceae are believed to be originated in the region comprising of Western Europe, the Mediterranean region and the temperate regions of Asia.
Scientific name of portulaca greens is Portulaca oleracea. Portulaca belongs to the family Portulacaceae. It is believed to be originated in the Indian subcontinent. Common names of portulaca are Common purslane, verdolaga, red root, or parsley.
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Amaranth, Arugula and Portulaca - Agrihortico
Amaranth, Arugula and Portulaca
Growing Practices and Nutritional Information
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Amaranth Greens
Amaranth greens are popular leafy greens throughout the world. Several cultivars of amaranth plant are used as leafy vegetables; some are with green leaves, some with greenish-red leaves while others are with red leaves. However, all cultivars are grown only during the summer and the rainy seasons.
In kitchen gardens, amaranth greens can be grown throughout the year in pots and other containers, provided that sufficient care is provided for the plants from frost protection during winters.
Taxonomy: Amaranth plant belongs to the family Amaranthaceae. Botanically, it is written as Amaranthus spp. These plants are believed to be native of Americas.
There are several cultivated species of Amaranth plants; however eight species are very popular among kitchen gardeners. A list of these cultivated species of amaranth greens is given below:
Cultivated Species of Amaranthus: A list of various cultivated species of amaranth greens is given below:
Amaranthus blitum: Leaves are cooked as leafy vegetables and