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Widening The Sources and Usages in Adventist Vegetarian Diet
Forward 3 Amaranth (“callaloo” Jamaican name ) 4 Uses 6 Leaves, roots, and stems 8 ] Ornamentals 9 Nutritional value 10 Grain Amaranth A Lost Crop Of The Americas 14 Plant Description 15 Utilization 16
Mar ets and Economics 17 How to Grow Grain Amaranth 17 Varieties and Seed Selection 18 Planting 18 Fertility 19 Pest Management 19 Insects 20 Diseases 20 Harvest and Storage 20 Quinoa 21 Overview 22 Natural distribution 24 History and culture 24 Biology 24 Cultivation 25 Agronomy 25 Cultivation management 26 Harvesting and handling 26 Nutritional value 26 Romerito 29 Romeritos: A Mexican Green 30 Cnidoscolus aconitifolius 31 Chaya (Tree Spinach) 31 Taxonomy 32 Cultivation 32 Consumption 33 Potential Nutritional and Health Benefits of Tree Spinach* 34 RESULTS 36 CONCLUSION 37 arroz con chaya 43 Ingredients 43 Preparation 43 Hibiscus 44 Description 44 National symbol 46
Forward
This small collection of articles ta en from the internet was put together speci fically for the membership of the Tent City Seventh Day Adventist Church, who I observed during my short visitation there, to have a mar ed preference for veget arian dishes. This collection would also be useful for the members of the Rastaf arian community, who share a some what similar dietary preference with the Adven tists who I had the opportunity of observing. This collection is aimed at satisfying two objectives. Firstly, to facilitate th
e widening of the food stoc base that is available to both communities; all the plants presented (with exception of the callaloo: Amarnth) here are available in Jamaica, however they are not harvested because of ignorance to their potenti al use. In the case of the callaloo (Amarnth) the "pseudograin" is not utilized
because of the mista en view that “whole wheat” flour is substitutable in terms of n utrients. The Tree Spinach (Chaya) is also presented as a potential non legume, non meat protein source. Secondly, given the increasing incidents of social diseases such as hypertension
and diabetes as well as problems related to the idney and other internal organ s, it is hoped that by re introducing these plants to these communities, especia lly the Tent City Community which as an average of membership of upwards of 30 y ears, health benefits will also realized. Here I would want to highlight both th e Chaya and Hibiscus plants for special mention.
Finally I would li e to utilize this opportunity to express my gratitude to the Tent City Seventh Day Adventist Community for the hospitality and the hands of f riendship extended to me. While I am not an adherent of that faith and will neve
r be, I do cherish the friendly and warm memories I too from the community. Basil Fletscher
Amaranth (“callaloo” Jamaican name ) Amaranthus Amaranthus caudatus
Amaranthus, collectively nown as amaranth, is a cosmopolitan genus of herbs. Ap proximately 60 species are recognized, with inflorescences and foliage ranging f rom purple and red to gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia. Although several species are often considered weeds, people around the world val ue amaranths as leaf vegetables, cereals, and ornamentals.
The ultimate root of "amaranth" is the Gree ἀμάραντος (amarantos), "unfading," with the Gree d for "flower," ἄνθος (anthos), factoring into the word's development as "amaranth." The m ore accurate "amarant" is an archaic variant. Systematics Amaranthus shows a wide variety of morphological diversity among and even within certain species. Although the family (Amaranthaceae) is distinctive, the genus has few distinguishing characters among the 70 species included. This complicate s taxonomy and Amaranthus has generally been considered among systematists as a "difficult" genus. Formerly, Sauer (1955) classified the genus into two subgenera, differentiating only between monoecious and dioecious species: Acnida (L.) Aellen ex K.R. Robert son and Amaranthus. Although this classification was widely accepted, further in frageneric classification was (and still is) needed to differentiate this widely diverse group. Currently, Amaranthus includes three recognized subgenera and 70 species, althou gh species numbers are questionable due to hybridization and species concepts. I nfrageneric classification focuses on inflorescence, flower characters and wheth er a species is monoecious/dioecious, as in the Sauer (1955) suggested classific ation. A modified infrageneric classification of Amaranthus was published by Mos
ya in & Robertson (1996) and includes three subgenera: Acnida, Amaranthus, and A lbersia. The taxonomy is further differentiated by sections within each of the s ubgenera. Species • Amaranthus acanthochiton – greenstripe • Amaranthus acutilobus – sharp lobe amaranth; is a synonym of Amaranthus viridisAma ranthus albus – white pigweed, prostrate pigweed, pigweed amaranth • Amaranthus arenicola – sandhill amaranth • Amaranthus australis – southern amaranth • Amaranthus bigelovii – Bigelow's amaranth • Amaranthus blitoides – mat amaranth, prostrate amaranth, prostrate pigweed • Amaranthus blitum – purple amaranth • Amaranthus brownii – Brown's amaranth • Amaranthus californicus – California amaranth, California pigweed • Amaranthus cannabinus – tidal marsh amaranth • Amaranthus caudatus – love lies bleeding, pendant amaranth, tassel flower, quilete • Amaranthus chihuahuensis – chihuahuan amaranth • Amaranthus chlorostachys • Amaranthus crassipes – spreading amaranth • Amaranthus crispus – crispleaf amaranth • Amaranthus cruentus – purple amaranth, red amaranth, Mexican grain amaranth • Amaranthus deflexus – large fruit amaranth
• Amaranthus dubius – spleen amaranth, hada sag • Amaranthus fimbriatus – fringed amaranth, fringed pigweed • Amaranthus floridanus – Florida amaranth • Amaranthus gangeticus – elephant head amaranth • Amaranthus graecizans • Amaranthus greggii – Gregg's amaranth • Amaranthus hybridus – smooth amaranth, smooth pigweed, red amaranth • Amaranthus hypochondriacus – Prince of Wales feather, princess feather • Amaranthus leucocarpus • Amaranthus lineatus – Australian amaranth • Amaranthus lividus • Amaranthus mantegazzianus – Quinoa de Castilla • Amaranthus minimus • Amaranthus muricatus – African amaranth • Amaranthus obcordatus – Trans Pecos amaranth • Amaranthus oleraceous – Kosala Sag • Amaranthus palmeri – Palmer's amaranth, palmer pigweed, careless weed • Amaranthus paniculus – Reuzen amarant • Amaranthus polygonoides – tropical amaranth • Amaranthus powellii – green amaranth, Powell amaranth, Powell pigweed • Amaranthus pringlei – Pringle's amaranth • Amaranthus pumilus – seaside amaranth • Amaranthus quitensis – ataco, sangorache • Amaranthus retroflexus – red root amaranth, redroot pigweed, common amaranth • Amaranthus rudis – tall amaranth, common waterhemp • Amaranthus scleropoides – bone bract amaranth
• Amaranthus spinosus – spiny amaranth, pric ly amaranth, thorny amaranth • Amaranthus standleyanus • Amaranthus thunbergii – Thunberg's amaranth • Amaranthus torreyi – Torrey's amaranth • Amaranthus tricolor – Joseph's coat • Amaranthus tuberculatus – rough fruit amaranth, tall waterhemp • Amaranthus viridis – slender amaranth, green amaranth • Amaranthus watsonii – Watson's amaranth • Amaranthus wrightii – Wright's amaranth Uses Amaranth seed Several species are raised for amaranth "grain" in Asia and the Americas. This s hould more correctly be termed "pseudograin" (see below). Amaranth grain contain s no gluten and is safe to consume for individuals with coeliac disease. Ancient amaranth grains still used to this day include the three species, Amaran thus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. Although ama ranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru, no wadays it is only cultivated on a small scale there, along with India, China, Ne pal, and other tropical countries; thus, there is potential for further cultivat ion in those countries, as well as in the U.S. In a 1977 article in Science, ama ranth was described as "the crop of the future." It has been proposed as an inex pensive native crop that could be cultivated by indigenous people in rural areas for several reasons: 1. It is easily harvested. 2. It is highly tolerant of arid environments, which are typical of most su btropical and some tropical regions[citation needed], and 3. Its seeds are a good source of protein. Compared to other grains, amaran th is unusually rich in the essential amino acid lysine Common grains such as w
heat and corn are comparatively rich in amino acids that amaranth lac s; thus, a maranth and other grains can complement each other.
4. The seeds of Amaranthus species contain about thirty percent more protei
n than cereals li e rice, sorghum and rye. In coo ed and edible forms, amaranth is competitive with wheat germ and oats higher in some nutrients, lower in oth ers.
5. It is easy to coo . As befits its weedy life history, amaranth grains gr
ow very rapidly and their large seedheads can weigh up to 1 ilogram and contain a half million seeds in three species of amaranth.
Kiwicha, as amaranth is nown today in the Andes, was one of the staple foodstuf fs of the Incas. Known to the Aztecs as huautli, it is thought to have represent ed up to 80% of their caloric consumption before the conquest. Another important
use of amaranth throughout Mesoamerica was to prepare ritual drin s and foods.
To this day, amaranth grains are toasted much li e popcorn and mixed with honey,
molasses or chocolate to ma e a treat called alegría, meaning "joy" in Spanish. D iego Duran described the festivities for Huitzilopochtli, a blue hummingbird god . (Real hummingbirds feed on amaranth flowers.) The Aztec month of Panquetzalizt li (7 December to 26 December) was dedicated to Huitzilopochtli. People decorate d their homes and trees with paper flags; there were ritual races, processions, dances, songs, prayers, and finally human sacrifices. This was one of the more i mportant Aztec festivals, and the people prepared for the whole month. They fast ed or ate very little; a statue of the god was made out of amaranth (huautli) se eds and honey, and at the end of the month, it was cut into small pieces so ever ybody could eat a little piece of the god. After the Spanish conquest, cultivati on of amaranth was outlawed, while some of the festivities were subsumed into th e Christmas celebration. Because of its importance as a symbol of indigenous culture, its gluten free pal
atability, easy to coo , and its protein particularly well suited to human nutri tional needs, interest in grain amaranth (especially A. cruentus and A. hypochon driacus) revived in the 1970s. It was recovered in Mexico from wild varieties an
d is now commercially cultivated. It is a popular snac sold in Mexico City and other parts of Mexico, sometimes mixed with chocolate or puffed rice, and its us e has spread to Europe and parts of North America. Amaranth and quinoa are calle
d pseudograins because of their flavor and coo ing similarities to grains. Amaranth seed, when properly prepared, may supplement human food. Scientific stu dies suggest Amaranth grain is a good source of essential amino acid lysine, som ething other grains are low in. Amaranth is not a complete source of essential a mino acids. For example, amaranth is limiting in leucine and threonine essenti al amino acids that are abundant in other grains. Amaranth may therefore be a pr omising supplement to other grains. The assimiability of protein in Amaranth is affected by the anti nutritional factors present in Amaranth, and how it is proc
essed and coo ed prior to human consumption. Wet heat processing reduces toxic f actors and improves protein availability from Amaranth, while popping and toasti ng reduces nutritional value of Amaranth. Besides protein, amaranth grain provid es a good complimentary source of dietary fiber and dietary minerals such as iro n, magnesium, phosphorus, copper, and manganese. Amaranth seed flour has been evaluated as an additive to wheat flour by food spe cialists. To determine palatability, different levels of amaranth grain flour we
re mixed with the wheat flour and ba ing ingredients (1% salt, 2.5% fat, 1.5% ye ast, 10% sugar and 52–74% water), fermented, molded, pan proved and ba ed. The ba ed products were evaluated for loaf volume, moisture content, color, odor, taste and texture. The amaranth containing products were then compared with bread mad e from 100% wheat flour. The loaf volume decreased by 40% and the moisture conte nt increased from 22 to 42% with increase in amaranth grain flour. The study fou nd that the sensory scores of the taste, odor color and texture decreased with i ncreasing amounts of amaranth. Generally, above 15% amaranth grain flour, there were significant differences in the evaluated sensory qualities and the high ama ranth containing product was found to be of unacceptable palatability to the pop
ulation sample that evaluated the ba ed products. Leaves, roots, and stems Amaranth species are cultivated and consumed as a leaf vegetable in many parts o f the world. There are four species of Amaranthus documented as cultivated veget ables in eastern Asia: Amaranthus cruentus, Amaranthus blitum, Amaranthus dubius , and Amaranthus tricolor.[18] In Indonesia and Malaysia, leaf amaranth is called bayam, while the Tagalogs in the Philippines call the plant alocon. In the state of Uttar Pradesh and Bihar i n India, it is called Chaulai and is a popular green leafy vegetable (referred t
o in the class of vegetable preparations called Saag). It is called Chua in Kuma un area of Uttara hand, where it is a popular red green vegetable. In Karnata a
state in India, it is called Harive . It is used to prepare curries li e Hulee, palya, Majjigay hulee and so on. In the state of Kerala, it's called 'Cheera' an
d is consumed by stir frying the leaves with spices and red chillies to ma e 'Ch eera Thoran'. In Tamilnadu State is regularly consumed as a favourite dish, wher e the greens are steamed, and mashed, with light seasoning of salt, red chillis
and cumin. It is called eerai masial). In Andhra Pradesh, India, this leaf is a
dded in preparation of a popular dal called thota ura pappu (Telugu). In Maharas htra, it is called as "Shravani Maath" (literally grown in month of Shravan) and it is available in both red and white colour. In Orissa, it is called as "Khada saga", it is used to prepare 'Saga Bhaja', in which the leaf is fried with chil lies and onions.
The root of mature amaranth is an excellent vegetable. It is white and coo ed wi th tomatoes or tamarind gravy. It has a mil y taste and is al aline. In China, the leaves and stems are used as a stir fry vegetable, or in soups, an d called yin choi (pinyin: xiàncài; and variations on this transliteration in variou s dialects). Amaranth greens are believed to help enhance eyesight. In Vietnam,
it is called rau dền and is used to ma e soup. There are two species popular as ed ible vegetable in Vietnam: dền ñỏ amaranthus tricolor and dền cơm or dền trắng amaranthus vi ridis. A traditional food plant in Africa, amaranth has the potential to improve nutrit ion, boost food security, foster rural development and support sustainable landc
are. In East Africa, Amaranth leaf is nown in chewa as bonongwe, and in Swahili
as mchicha, as terere in Ki uyu, Meru and Embu; and as telele in Kamba. In Bant
u regions of Uganda it is nown as doodo. It is recommended by some doctors for
people having low red blood cell count. It is also nown among the Kalenjin as a
drought crop (chep erta). In Lingala (spo en in the Democratic Republic of the
Congo and the Republic of Congo), it is nown as lngal nga or bít ut u.[ In Nige
ria, it is a common vegetable and goes with all Nigerian starch dishes. It is n own in Yoruba as efo tete or arowo jeja (meaning "we have money left over for fi sh"). In the Caribbean, the leaves are called [bhaji in Trinidad) or(callaloo in Jamaica] and stewed with onions, garlic and tomatoes, or sometimes used in a so up called pepperpot soup. In Greece, green amaranth (Amaranthus viridis) is a popular dish and is called v
lita or vleeta. It's boiled, then served with olive oil and lemon li e a salad,
usually alongside fried fish. Gree s stop harvesting the plant (which usually gr ows wild) when it starts to bloom at the end of August.
In Sri Lan a, it is called " oora thampala". Sri Lan ans coo it and eat it with rice. Fiji Indians call it choraiya bhaji. Dyes The flowers of the 'Hopi Red Dye' amaranth were used by the Hopi (a tribe in the western United States) as the source of a deep red dye. There is also a synthet
ic dye that has been named "amaranth" for its similarity in color to the natural
amaranth pigments nown as betalains. This synthetic dye is also nown as Red N o. 2 in North America and E123 in the European Union.[22] ] Ornamentals
The genus also contains several well nown ornamental plants, such as Amaranthus
caudatus (love lies bleeding), a native of India and a vigorous, hardy annual w
ith dar purplish flowers crowded in handsome drooping spi es. Another Indian an nual, A. hypochondriacus (prince's feather), has deeply veined lance shaped leav
es, purple on the under face, and deep crimson flowers densely pac ed on erect s
pi es. Amaranths are recorded as food plants for some Lepidoptera (butterfly and moth) species including the nutmeg moth and various case bearer moths of the genus Col eophora: C. amaranthella, C. enchorda (feeds exclusively on Amaranthus), C. immo rtalis (feeds exclusively on Amaranthus), C. lineapulvella and C. versurella (re corded on A. spinosus). Nutritional value Amaranth greens, also called Chau lai (Hindi) and Chu or Chua (Kumauni), Chinese spinach, hinn choy or yin tsoi (simplified Chinese:; traditional Chinese: 莧菜; pinyi
n: xiàncài); callaloo, dhantinasoppu / harive (Kannada); (Telugu); Rajgira (Marathi (Ta l); cheera (Malayalam); bayam (Indonesian); pha hom ผักโขม (Thai); tampala, or quelite (O a); Khada Saga, are a common leaf vegetable throughout the tropics and in many w arm temperate regions.
Coo ed amaranth leaves are a good source of vitamin A, vitamin C, and folate; th ey are also a complementing source of other vitamins such as thiamine, niacin, a nd riboflavin, plus some dietary minerals including calcium, iron, potassium, zi
nc, copper, and manganese. Coo ed amaranth grains are a complementing source of thiamine, niacin, riboflavin, and folate, and dietary minerals including calcium , iron, magnesium, phosphorus, zinc, copper, and manganese comparable to commo n grains such as wheat germ, oats and others. Amaranth seeds contain lysine, an essential amino acid, limited in other grains or plant sources. Most fruits and vegetables do not contain a complete set of am ino acids, and thus different sources of protein must be used. Amaranth too is l imited in some essential amino acids, such as leucine and threonine. Amaranth se eds are therefore promising complement to common grains such as wheat germ, oats , corn because these common grains are abundant sources of essential amino acids found to be limited in amaranth. Amaranth may be a promising source of protein to those who are gluten sensitive,
because unli e the protein found in grains such as wheat and rye, its protein d oes not contain gluten. According to a 2007 report, amaranth compares well in nu
trient content with gluten free vegetarian options such as buc wheat, corn, mill et, wild rice, oats and quinoa.
Several studies have shown that li e oats, amaranth seed or oil may be of benefi t for those with hypertension and cardiovascular disease; regular consumption re duces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters. While the active ingredient in oats appears to be wa ter soluble fiber, amaranth appears to lower cholesterol via its content of plan t stanols and squalene. Amaranth remains an active area of scientific research for both human nutritiona l needs and foraging applications. Over 100 scientific studies suggest a somewha t conflicting picture on possible anti nutritional and toxic factors in amaranth , more so in some particular strains of amaranth. Lehmann, in a review article, identifies some of these reported anti nutritional factors in amaranth to be phe nolics, saponins, tannins, phytic acid, oxalates, protease inhibitors, nitrates, polyphenols and phytohemagglutinins. Of these, oxalates and nitrates are of mor e concern when amaranth grain is used in foraging applications. Some studies sug gest thermal processing of amaranth, particularly in moist environment, prior to its preparation in food and human consumption may be a promising way to reduce
the adverse effects of amaranth's anti nutritional and toxic factors.
A one to one comparison of coo ed amaranth with coo ed wild rice and with whole grain wheat flour suggests:
• the nutrition content of coo ed amaranth is higher in some, lower in other essen tial nutrients in comparison to wild rice.
• the nutrition content of coo ed amaranth is higher in few, lower in most other e ssential nutrients in comparison to whole grain wheat. Myth, legend and poetry
The word amaranth comes from the Gree word amarantos, meaning "unwithering". Th e word was applied to amaranth because it did not soon fade and so symbolized im mortality. "Amarant" is a more correct, albeit archaic form, chiefly used in poe
try. The current spelling, amaranth, seems to have come from fol etymology that
assumed the final syllable derived from the Gree word anthos ("flower"), commo n in botanical names.
An early Gree fable ascribed counted among Aesop's Fables compares the rose to the amaranth to illustrate the difference in fleeting and everlasting beauty: An amaranth planted in a garden near a Rose Tree, thus addressed it: "What a lov
ely flower is the Rose, a favorite ali e with Gods and with men. I envy you your beauty and your perfume." The Rose replied, "I indeed, dear Amaranth, flourish
but for a brief season! If no cruel hand pluc me from my stem, yet I must peris h by an early doom. But thou art immortal and dost never fade, but bloomest for ever in renewed youth." In John Milton's epic Paradise Lost it is given a more fitting neighbour: "Immortal amarant, a flower which once In paradise, fast by the tree of life, Began to bloom; but soon for man's offence To heaven removed, where first it grew, there grows, And flowers aloft, shading the fount of life, And where the river of bliss through midst of heaven Rolls o'er elysian flowers her amber stream: With these that never fade the spirits elect
Bind their resplendent loc s." (III, 353)
Samuel Taylor Coleridge, in Wor Without Hope (1825), also refers to the herb, l
i ely referencing Milton's earlier wor . (ll 7 10 excerpted):
Yet well I en the ban s where Amaranths blow, Have traced the fount whence streams of nectar flow. Bloom, O ye Amaranths! bloom for whom ye may, For me ye bloom not! Glide, rich streams, away! In his dialogue "Aesop and Rhodopè", published in 1844, Walter Savage Landor wrote : There are no fields of amaranth on this side of the grave: there are no voices, O Rhodopè, that are not soon mute, however tuneful: there is no name, with whatever emphasis of passionate love repeated, of which the echo is not faint at last. Joachim du Bellay mentioned the herb in his "A Vow To Heavenly Venus," ca. 1500.
We that with li e hearts love, we lovers twain, New wedded in the village by thy fane, Lady of all chaste love, to thee it is We bring these amaranths, these white lilies, A sign, and sacrifice; may Love, we pray,
Li e amaranthine flowers, feel no decay;
Li e these cool lilies may our loves remain,
Perfect and pure, and now not any stain; And be our hearts, from this thy holy hour,
Bound each to each, li e flower to wedded flower. In ancient Greece, the amaranth (also called chrysanthemum and helichrysum) was sacred to Ephesian Artemis. It was supposed to have special healing properties, and, as a symbol of immortality, was used to decorate images of the gods and tom bs. In legend, Amarynthus (a form of Amarantus) was a hunter of Artemis and ing of Euboea; in a village of Amarynthus, of which he was the eponymous hero, ther e was a famous temple of Artemis Amarynthia or Amarysia (Strabo x. 448; Pausan. i. 31, p. 5). It was also widely used by the Chinese for its healing chemicals,
curing illnesses such as infections, rashes, and migraines. The "Amarantos" is t he name of a several century old popular Gree fol song:
Loo at the amaranth: on tall mountains it grows,
on the very stones and roc s and places inaccessible. Images • Loves lies bleeding (Amaranthus caudatus) • Green Amaranth (A. hybridus) • Seabeach amaranth (A. pumilus), an amaranth on the Federal Threatened species Li st • Red root Amaranth (A. retroflexus) from Thomé, Flora von Deutschland, Österreich u nd der Schweiz 1885 • Spiny Amaranth (Amaranthus spinosus) • Green Amaranth (Amaranthus viridis) • Popping Amaranth (Amaranthus sp.) • Amaranth grain (left) and wheat (right) • Southern Kerala style traditional Thoran made with Cheera (Amaranth) leaves Grain Amaranth A Lost Crop Of The Americas Thomas Jefferson Agricultural Institute Overview
Amaranth is a broadleaf plant that could be mista en for soybeans early in the g
rowing season by someone driving past a field. Late in the season, however, ther
e is no mista ing this stri ing, tall crop which develops brilliantly colored gr ain heads producing thousands of tiny seeds. Amaranth was a major food of the Az tecs and earlier American cultures, having been domesticated thousands of years ago. After the arrival of the Spanish Conquistadors in Mexico in the early 1500s, ama ranth almost disappeared in the Americas as a crop until research began on it in the U.S. in the 1970s. In the meantime, amaranth had spread around the world, a nd became established for food use of the grain or leaves in places such as Afri ca, India and Nepal. In the past two decades, amaranth has begun to be grown by a much larger number of farmers around the world, in China, Russia, parts of eas tern Europe, South America and is reemerging as a crop in Mexico. The attraction of the crop to both earlier civilizations and modern consumers is the highly nutritious, golden seed. Amaranth seeds are unusually high in protei n for a non legume, running around 14 to 16% protein. Even better, the protein i s well balanced in amino acids, and is high in lysine, an amino acid most grains are deficient in (legumes also have high lysine). Amaranth was grown as a grain crop in the U.S. in the late 1970s. Although grown on only a few thousand acres each year, it is a common food item in the health food section of grocery stores. The relatively high price of amaranth, while goo d for farmers, is a factor limiting the extent of its current use in the food ma
r etplace. Still, the valuable characteristics of amaranth grain, combined with
its adaptation to a wide range of growing areas, ma e it a very promising crop f or the future. Plant Description Grain amaranths are very diverse and actually represent three distinct plant spe cies: Amaranthus hypochondriacus is the type most grown in the U.S., with some A . cruentus having being grown. A. caudatus is the third type of grain species. T here are over 50 species in the Amaranthus genus, with several of them being wee ds in the continental U.S., a few being ornamentals, and some having forage use potential. Grain amaranths can vary from 2 to 8 feet tall, but the most commonly grown vari ety, Plainsman, is usually 5 to 6 feet tall in Missouri. Plainsman has a single unbranched stem, with a large mass of tiny maroon flowers clustered in an inflor escence at the top of the plant. Grain heads of Plainsman can range from 4 to 12 inches long, and from 2 to 8 inches wide. Seeds are small, about 1/25 inch. Grain amaranths vary in flower, leaf, and stem color, but maroon or crimson colo ring is common in all three plant parts. Some varieties have green flowers, and
some are more golden. Some of the deep crimson varieties can be very stri ing wh en in full bloom. A few small clusters of flowers may occur at the first few lea f axils below the head. While amaranth is regarded to be drought tolerant, the mechanism of its drought tolerance is not well understood. One trait that helps it in extremely dry condi
tions is an ability to wilt temporarily, then bounce bac after a rainfall occur s. Utilization The amaranth species as a group is used for a wide variety of purposes. Although the crop is used exclusively for seed production in the U.S., in other regions of the world there are many other uses. In Africa and the Caribbean, amaranth is
commonly eaten as a pot herb, with individual leaves pic ed off the plants peri odically. Farmers in China are reportedly growing over 100,000 acres of amaranth as a forage for hogs. Many amaranths have become popular ornamental plants. Tho mas Jefferson is believed to have planted them along his garden paths at Montice llo. As a food crop, amaranth not only has high protein, but high fiber as well. Ther e may also be dietary benefits from the relatively high levels of tocotrienols i n the seed. The seeds have some desirable functional characteristics, having bee
n processed in popped, fla ed, extruded, and ground flour forms. Since the food uses are similar to such cereal grain grasses as wheat and oats, amaranth is som etimes called a pseudocereal.
Most of the amaranth in U.S. food products starts as a ground flour that is blen
ded with wheat or other flours to ma e cereals, crac ers, coo ies, bread or othe
r ba ed products. Most commercial products use amaranth as a minor portion of th e ingredients, even if the product is touted as an amaranth product, such as "am
aranth" brea fast cereal, which may be only 10 to 20% amaranth. Utilization stud ies have shown amaranth can often be blended at 50% or even 75% levels with othe
r flours in ba ed products without affecting functional properties or taste. Amaranth has certain seed components with potentially high value uses. It has a relatively high fraction of squalene in its seed oil, which sells for thousands of dollars a pound; whether the squalene can be economically extracted has yet t o be determined. The anthocyanin (reddish) pigments in amaranth flours and veget ation appear to have great potential for competing with sugar beets as a source of natural, non toxic red dyes. Perhaps most intriguing is the microcrystalline starch in amaranth seed, which is about one tenth the size of corn starch partic les. The small size of the starch can be of value in both food and industrial us es.
A traditional use of amaranth in Mexico and other countries is to mix popped ama
ranth with a sweet, stic y foodstuff, such as molasses or honey, to ma e a type
of snac bar or snac ca e (not unli e a granola bar or Rice Krispy bar). The wh ole seed is sometimes used in a type of porridge, or as a condiment on other foo
ds. The ground flour is made into a variety of ba ed breads.
Mar ets and Economics
If the mar et demand for amaranth were larger, there would be thousands of farme
rs growing it at its current price. It is very easy to show on paper how to ma e
a profit growing amaranth, but much harder to mar et a large quantity of seed i nto the small but growing health food mar et. Amaranth grown conventionally brin gs around $0.40 per pound, while organic amaranth may sell for $0.65 per pound o r more. Since amaranth in Missouri can routinely yield 1000 pounds per acre, and sometimes double that, amaranth gross returns easily beat commodity crops. Prod uction costs are about the same as sorghum and soybeans, and may be less. Seed c leaning is somewhat of an extra expense, but the big cost is transportation to m
ar et. None of the main amaranth buyers have delivery points in Missouri – it all
has to be truc ed out of state. The three main buyers of amaranth grain in the U.S. are Arrowhead Mills (Texas), Health Valley (California) and Nu World Amaranth (Chicago, Illinois). Larger co mpanies that use amaranth in their food products, such as Pepperidge Farm, usual ly obtain their amaranth from one of the above three companies. Arrowhead Mills
and Health Valley both sell processed foods with amaranth into the retail mar et place, and Arrowhead Mills sells the whole seed and bags of amaranth flour as we
ll. Call the Jefferson Institute at 573 449 3518 for current mar eting informati on.
Rather than selling all their amaranth on a bul basis to one of the companies a
bove, some farmers in the Midwest and Great Plains have developed their own dire
ct mar eting. Some sell amaranth to local ba eries, while others have built up a mailing list of individuals who buy amaranth in small quantities for their own food use. Many of the individuals who use substantial quantities of amaranth are allergic to wheat, but find that they can substitute amaranth for wheat without an allergic reaction, since amaranth is gluten free. How to Grow Grain Amaranth Despite its small seed, amaranth can be grown with conventional grain crop equip ment. It is a crop adapted to a variety of soil types, but will do best on ferti le, well drained soils. Production practices, in terms of time of planting and h
arvest, and level of inputs, are similar to sorghum. Amaranth can wor well as a double crop after wheat or canola in southeastern Missouri. Double crop trials in central Missouri showed that amaranth planted after winter wheat or canola wo uld reach maturity in time, but yields were about half to two thirds that of ama ranth planted earlier. Amaranth should be placed into at least a two year rotati
on with another crop; it wor s well in rotation with corn and soybeans. Varieties and Seed Selection The improved varieties of grain amaranth used in the U.S. was developed at the R odale Research Center in Kutztown, Pennsylvania. Initially, many farmers grew on e of the shorter, earliest maturing Rodale lines, called K432. In recent years,
most farmers have switched to Plainsman, a release of the University of Nebras a Experiment Station, which is a selection of Rodale’s K343. Plainsman is recommend
ed for Missouri farmers and is available from certified seed growers in Nebras a , usch as Phil Sanders (308 377 2231). Smaller quantities of Plainsman can be ob tained from Johnny’s Selected Seed in Maine (phone 207 437 4301). Contact the Jeff erson Institute (573 449 3518) for more information on seed sources, including M issouri sources. Planting The small seeds of amaranth produce seedlings that are tiny and somewhat fragile in comparison to crops such as corn, wheat and soybeans. Amaranth seedlings can
easily be bloc ed from emergence by a thin crust on the soil formed after a rai n. Selecting soils that are lower in clay, and managing the seedbed to minimize chance of crusting, can help insure getting good stands. On the positive side, p lanting just 2 pounds of seed per acre, the recommended rate, produces so many s eedlings, that a large number can be lost with plenty left over for an adequate stand. Amaranth is somewhat unique in the wide range of seeding rates it can be planted at without impacting yields. Field studies in Missouri showed that amara nth yields were fairly constant across a range of 1/4 to 4 pounds of planted see d per acre. Amaranth can also be planted over a fairly wide range of planting dates in Misso uri. The optimum time is early June, but it can be planted with little yield dif
ference from the second wee in May until mid June. After mid June, yields start to drop off. When planted early, amaranth will start flowering after it has acc umulated enough growth and heat units; when planted later, flowering is triggere d by photoperiod (day length). Amaranth should be planted about 1/2 inch deep. Row widths of 30 inches have bee n the standard with amaranth trials in Missouri. The crop shades the ground well at this row spacing, and the wide rows allow a row crop cultivator to be used f
or weed control. This is important given the lac of labeled herbicides for amar anth. A Missouri study comparing 7.5, 15 and 30 inch row spacings found that the wider rows also gave the highest yields. Amaranth plants seem to compete excess ively with each other when planted in the narrower spacings, leading to shorter, less vigorous plants and smaller grain heads. A variety of planters have been successfully used with amaranth. Some farmers wi th row crop planters will put the amaranth into the insecticide box rather than
the main seed box, running a tube down between the double dis openers to delive r the seed. Grain drills have been used by stopping the appropriate number of se ed holes to get the desired row width. Vegetable planters can be used with a cel ery plate. Sometimes it is helpful to leave the soil a little loose over the ama ranth seed, to help prevent crusting problems. No till planting has been done in Missouri test plots, but insects eating seedlings were a problem; an organic in secticide should be at hand to spray if control is needed during no till establi shment. Fertility
Amaranth does not have a high nitrogen demand li e corn, but yields are responsi ve to good nitrogen fertility. If fertilizer nitrogen is used, rates should be m oderate, around 40 to 80 pounds per acre, with the lower figure used following s oybeans or other legumes. Using a leguminous cover crop such as hairy vetch or o ne of the clovers can provide adequate organic nitrogen for amaranth, or animal
manure can be used. Amaranth can be planted late enough that legume covers can e ven be spring planted around April 1, allowing them to grow 8 10 wee s before i lling them. To get full benefit from the nitrogen in the residue of a cover crop , it is best to incorporate it into the soil prior to planting the amaranth. Pho sphorous and potassium can be applied at soil test recommended levels for sorghu m; some soils may not need P or K prior to amaranth planting. Amaranth response to pH has not been studied, but it seems to tolerate pH levels down to at least 5.6. Pest Management Weeds No herbicides are labeled for amaranth. Although cover crops and no till plantin
g can help prevent weed seeds from starting, amaranth seedlings grow slowly the
first few wee s and are easily overta en by early weeds. Therefore, the recommen ded approach is to plan on using a row crop cultivator for weed control, even if
the crop is no till planted into residue. Multiple passes of preplant tillage, one to sprout the weeds, and another a wee or so later to ill the weed sprouts , is recommended. Ridge till is an effective conservation tillage approach that
can wor well with amaranth. Once amaranth gets to be 6 to 10 inches tall, it wi ll begin growing rapidly, and can shade out and outcompete late emerging weeds. Insects
A lot of insects li e chewing on amaranth, but amaranth can tolerate a substanti al amount of leaf feeding without having yield loss. Blister beetles and alfalfa webworm are the only two leaf feeders that have caused economic yield loss in M issouri so far, and may need to be treated if occurring in more than isolated pa tches. There are no synthetic insecticides labeled for amaranth, but various org anic insecticides can be used, including certain pyrethrin and Bt products. Tarn ished plant bug (Lygus) is often the worst insect pest on amaranth, but pyrethri
ns can help control it. This brown, lady bug sized suc ing insect routinely show
s up in amaranth grain heads, attac ing flowers and seeds. Its damage is not alw ays readily apparent, but it can cause substantial yield losses, both by prevent ing flowers from developing into seeds, and by reducing seed weight. Diseases Amaranth does get fungal diseases, some of which can be significant, but no fung icides are labeled. In wet soils, seedlings may die from soil pathogens causing "damping off." Various root and stem rots can contribute to lodging late in the season if soils are wet in August. No viruses have been noted on amaranth, and n o serious bacterial diseases have been seen. Harvest and Storage
Timing of harvest is not as straightforward as with the commodity crops. In nort
hern states, amaranth growers usually wait to harvest until about a wee after t
he first hard frost, letting the frost completely ill the plant and ma e the cr op drier for harvesting. In Missouri, Plainsman amaranth, the most common variet y, will almost always drop its leaves prior to frost, usually by early or mid Oc tober. Waiting for the crop to dry in the field must be balanced against getting it combined before pre harvest losses from lodging or seed shatter occur. If th e ground is saturated from rain and a strong wind occurs late in the season, ama
ranth roots may partially give way and the plant will end up leaning, ma ing har
vest more difficult. Stal brea age is less li ely, but has happened occasionall y. Amaranth seeds may also start to shatter and fall to the ground if the crop i s left standing too long, particularly after a frost has occurred. Amaranth should be direct combined using a platform (all crop) grain head. Reels are usually adjusted to minimize seed shatter by raising them high or removing some of the bats. Because the seed is small and light, air speeds must be low, a nd cylinder speed must be turned down. One farmer recommends a cylinder speed of 570 rpm, a fan speed of 500 rpm, and a concave setting of 3/4 inch. Other farme rs have run the cylinder speeds at even lower settings to better preserve seed q uality. The lower screen or sieve must be adjusted to effectively screen out the amaranth seeds. Some farmers put in a wire mesh over the lower sieve to help sc reen out the chaff. A reasonable approach when adjusting the combine settings is err on the side of including excessive flower parts in with the seed, rather than blowing too much
seed out the bac of the combine. If the harvested seed has a lot of trash in it , cleaning and drying of the grain should begin immediately. Cleaning the grain is important to get full value, since the crop is used for food purposes. Grain should be stored at about 10 12%. Note: More details on amaranth production methods, including planting and harves ting tips based on direct farmer experience, can be found in the "1999 Amaranth
Production Manual," published by University of Nebras a Extension Service (call the Jefferson Institute, 573 449 3518, to get a copy or obtain ordering informat ion). Quinoa Quinoa Chenopodium quinoa Willd.
Quinoa quinua, from Quechua: inwa), a species of goosefoot (Chenopodium), is a
grain li e crop grown primarily for its edible seeds. It is a pseudocereal rathe r than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbl eweeds.
Overview A 500g bag of quinoa sold in Portugal
Derived from the Spanish spelling of the Quechua name inwa or occasionally "Qin wah", Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption, though archeological evidence shows a non domesticated association with pastoral herding some 5,200 to 7,000 years ago. Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America a s part of the Eastern Agricultural Complex before maize agriculture became popul ar. Fat hen, which has a widespread distribution in the Northern Hemisphere, pro
duces edible seeds and greens much li e quinoa, but in smaller quantities. The nutrient composition is very good compared with common cereals. Quinoa grain
s contain essential amino acids li e lysine and good quantities of calcium, phos phorus, and iron. After harvest, the grains need to be processed to remove the coating containing
the bitter tasting saponins. Quinoa grains are in general coo ed the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as
a leaf vegetable, much li e amaranth, but the commercial availability of quinoa greens is limited. Quinoa greens. Quinoa before flowering. Quinoa in flower. Harvested quinoa seeds. A few Quinoa grains close up Natural distribution Chenopodium quinoa (and a related species from Mexico, Chenopodium nuttalliae) i s believed to have been domesticated in the Peruvian Andes from wild populations of Chenopodium quinoa. There are non cultivated quinoa plants (Chenopodium quin oa var. melanospermum), which grow in the same area where it is cultivated; it i s presumed that those are related to quinoa's wild predecessors, but they could instead be descendants of cultivated plants . History and culture The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. During the European co nquest of South America, the Spanish colonists scorned quinoa as 'food for India ns', and even actively suppressed its cultivation, due to its status within ind igenous non Christian ceremonies. In fact, the conquistadores forbade quinoa cul tivation for a ] time and the Incas were forced to grow wheat instead. 2013 has been declared UN International Year of Quinoa. Biology Quinoa is a dicotyledonous, annual plant usually about 1–2 m high. It has broad, g enerally pubescent, powdery, smooth (rarely) to lobed leaves normally arranged a lternately. The woody central stem is either branched or unbranched depending on the variety and may be green, red or purple. The panicles arise either from the top of the plant or from axils on the stem. The panicles have a central axis fr om which a secondary axis emerges either with flowers (amaranthiform), or bearin g a tertiary axis carrying the flowers (glomeruliform). The green, hypogynous fl owers have a simple perianth and are generally bisexual and self fertilizing. Th e fruits are about 2 mm in diameter and of various colours — from white to red or
blac depending on the cultivar. Cultivation Climate requirements Quinoa is highly variable due to a high complexity of different subspecies, vari eties and landraces (plants or animals adapted to the environment in which they originated). However, in general it is undemanding and altitude hardy. It is gro wn from coastal regions (Chile) to over 4,000 m (13,120 ft) in the Andes near th e equator. However, most of the cultivars are grown between 2,500 m and 4,000 m. Depending on the variety, Quinoa's optimal growing conditions are in cool clima tes with temperatures that range from 25°F/−3°C, during the night, to near 95°F/35°C, duri ng the day. Some cultivars can also withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, exc ept during flowering. Mid summer frosts often occurring in the Andes during flow ering lead to sterilization of the pollen. Rainfall conditions are highly variab le between the different cultivars, ranging from 300 to 1,000 mm during growing season. Optimal for Quinoa growth is well distributed rainfall during early grow th and development and dry conditions during seed maturation and harvesting. Soil requirements Quinoa does best in sandy, well drained soils with a low nutrient content, moder ate salinity, and a soil pH of 6 to 8.5. Agronomy Sowing World Quinoa Production – 2009 (thousand metric ton) Peru 40.0 Bolivia 28.3 Ecuador 0.7 World Total 69.0 Source: UN Food & Agriculture Organisation (FAO) Current figures from FAO The seedbed must be well prepared and drained to avoid waterlogging. Normally in
the Andes, Quinoa seeds are broadcast over land and ra ed into the soil. Someti mes it is sown in narrow, shallow soils. Cultivation management Yields are maximised when 150 to 180 lbs N/acre are available. The addition of p hosphorus does not improve yield. In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the com mon weed and close relative Chenopodium album, but C. album is much more resista nt. Harvesting and handling Harvesting is usually done by hand and rarely by machine, because of the extreme ly variable periods of maturity of native Quinoas, which increases difficulty of mechanization. So, an exact timing of harvest is important in order to avoid a high ] loss of grains due to shattering. The exact harvesting time is difficult to determine because panicles of the same plant mature at different times. The g rain yield reaches comparable dimensions (often around 3 t/ha up to 5 t/ha) to w heat yields in the Andean areas. Handling involves threshing the seedheads and w
innowing the seed to remove the hus . Before storage, the seeds need to be dried in order to avoid germination Nutritional value
Quinoa, uncoo ed Nutritional value per 100 g (3.5 oz)
Energy
1,539 J (368 cal) Carbohydrates 64 g Starch 52 g Dietary fibre 7 g Fat 6 g polyunsaturated 3.3 g Protein 14 g Water 13 g Thiamine (vit. B1) 0.36 mg (31%) Riboflavin (vit. B2) 0.32 mg (27%) Vitamin B6 0.5 mg (38%) Folate (vit. B9) 184 μg (46%) Iron 4.6 mg (35%) Magnesium 197 mg (55%) Phosphorus 457 mg (65%) Zinc 3.1 mg (33%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database Quinoa was of great nutritional importance in pre Columbian Andean civilizations , secondary only to the potato, and was followed in importance by maize. In cont emporary times, this crop has become highly appreciated for its nutritional valu
e, as its protein content is very high (18%). Unli e wheat or rice (which are lo
w in lysine), and li e oats, quinoa contains a balanced set of essential amino a
cids for humans, ma ing it a complete protein source. It is a good source of die tary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten fr ee and considered easy to digest. Because of all these characteristics, quinoa i s being considered a possible crop in NASA's Controlled Ecological Life Support System for long duration human occupied spaceflights. Saponin content
Red quinoa, coo ed.
Quinoa in its natural state has a coating of bitter tasting saponins, ma ing it unpalatable. Most quinoa sold commercially in North America has been processed t o remove this coating. This bitterness has beneficial effects during cultivation , as the plant is unpopular with birds and thus requires minimal protection. The re have been attempts to lower the saponin content of Quinoa through selective b reeding to produce sweeter, more palatable varieties that have proven difficult due to cross pollination contamination. The toxicity category rating of Quinoa saponins are classified as a mild eye and respiratory irritant and a low gastrointestinal irritant. The saponin is a toxi c glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, Quinoa saponin has many uses outside of cons umption, which includes detergent for clothing and washing, and as an antiseptic
for s in injuries. High levels of oxalic acid in the leaves and stems are found in all species of the Chenopodium genus, but are also present in the related pl
ant families of Polygonaceae and Amaranthaceae. The ris s associated with quinoa are minimal, provided it is properly prepared and leaves are not eaten to exces s. A spoonful of quinoa.
Quinoa has a light, fluffy texture when coo ed, and its mild, slightly nutty fla
vor ma es it an alternative to white rice or couscous.
Most boxed/pre pac aged quinoa has already been pre rinsed for convenience, and coo ing instructions therefore suggest only a brief rinse before coo ing, if at all. If quinoa has not been pre rinsed, the first step is to remove the saponins
, a process that requires either soa ing the grain in water for a few hours, the n changing the water and resoa ing, or rinsing the quinoa in ample running water for several minutes in either a fine strainer or a cheesecloth. Removal of the
saponin helps with digestion; the soapy nature of the compound ma es it act as a
laxative.
One coo ing method is to treat quinoa much li e rice, bringing two cups (or less
) of water to a boil with one cup of grain, covering at a low simmer and coo ing
for 10–15 minutes or until the germ separates from the seed. The coo ed germ loo
s li e a tiny curl and should have a slight bite to it (li e al dente pasta). As
an alternative, one can use a rice coo er to prepare quinoa, treating it just l
i e white rice (for both coo ing cycle and water amounts).
Vegetables and seasonings can also be added to ma e a wide range of dishes. Chic
en or vegetable stoc can be substituted for water during coo ing, adding flavo r. It is also suited to vegetable pilafs, complementing bitter greens li e ale.
Quinoa can serve as a high protein brea fast food mixed with honey, almonds, or
berries; it is also sold as a dry product, much li e corn fla es. Quinoa flour c
an be used in wheat free and gluten free ba ing. Quinoa may be germinated in its raw form to boost its nutritional value. Germina tion activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass o
f clean water is enough to ma e it sprout and release gases, as opposed to, e.g. , 12 hours with wheat. This process, besides its nutritional enhancements, softe
ns the grains, ma ing them suitable to be added to salads and other cold foods. Romerito Other names: romeritos (a specific dish) Spanish name: Romerito A coastal succulent plant (Suaeda torreyana) used as a green in Mexico. A typica l use is a Lenten dish (romeritos) made with dried shrimp, formed into patties a nd served with a mole sauce. Other names: romeritos (a specific dish) Romeritos: A Mexican Green Romeritos for Lent
by Victoria Challancin
The fact that romeritos (Suaeda torreyan) loo li e rosemary and taste li e spin
ach ma es them both a visual treat and a gustatory pleasure. This vegetable, whi ch plays an integral culinary role in Mexico at Christmas and again during Lent, is often featured in recipes with chile rich mole (romeritos con mole) or in pa tties with dried shrimp (romeritos con tortitas de camarón). Romerito actually means “little rosemary” in Spanish. But it is there that the simil arity ends. Though it resembles a soft, non woody form of the herb rosemary, the
flavor is somewhat tart and naturally salty. In fact, romeritos taste a lot li e spinach. As an evergreen shrub that grows wild in marshy areas, romeritos tole rate a high saline content in the soil, and for this reason are often quite natu rally salty. Both wild and cultivated greens play an important role in the cuisine of Mexico. Many are free, or at least very economical to use, easily available, and provid e a nutritional boost to various dishes. But because they hold a special place i n both the feast and daily foods of Navidad (Christmas) and Cuaresma (Lent), rom eritos cross socio economic lines by appearing on the tables of the rich and the poor.
While I can’¡ seem to find any substantial information about the nutritional value of romeritos, you can bet they provide both fiber and iron, as well as other mi nerals and vitamins. Neither the phytochemical nor ethnobotanical databases that I enjoy reading have much information on Suaeda torreyana, yet romeritos are an important food source here in Mexico. My research shows that they grow in Arizo
na, Texas, Utah, and the Colorado Desert as well as in Mexico, but as far as I
now, they don’¡ figure into the non Hispanic culinary tradition in any significant
way. If anyone has more information on this, please me now.
When a Mexican woman in line with me at the grocery store last wee as ed me if
I was going to prepare my bag of romeritos with mole, I thin my answer disappoi nted and perhaps confused her. Knowing my grown son’s eyes would light up when ser ved his favorite vegetable, I replied, “No, Señora, not in mole. I am just going to
coo them plain in water.” But sometimes simple is best. For me the freshest way to enjoy romeritos is to s
team them or coo them in water. Nothing else. Not one addition. There is no oth
er food that I can thin of that I prepare this way.
Coo ing Suggestions: For a traditional Mexican dish, try pairing romeritos with cactus, eggs, potatoe
s, or dried shrimp. Or smother them with a rich mole or pipián (pump in seed) sauc
e. Saveur magazine (saveur.com) has a recipe for Romeritos with Shrimp Ca es and The San Miguel Chronicles (thesanmiguelchronicles.com) posts a Romeritos con Mo le recipe in their December 2001 archive.
For non traditional uses, just thin of how you might use spinach. Steam them or
coo them in water as I do; sauté them Italian style with onion, garlic, raisins, and pine nuts; toss them into soup; cream them; add them to omelets; toss them
with yogurt; coo them with meat or poultry stews.
Coo ing Tips: Discard any dry leaves or woody bits, clean, and disinfect. Cnidoscolus aconitifolius Chaya (Tree Spinach)
From Wi ipedia, the free encyclopedia Cnidoscolus aconitifolius Subspecies C. aconitifolius subsp. aconitifolius C. aconitifolius subsp. polyanthus Synonyms Cnidoscolus chayamansa McVaughJatropha aconitifolia Mill
Cnidoscolus aconitifolius, commonly nown as Chaya or Tree Spinach, is a large, fast growing leafy perennial shrub that is believed to have originated in the Yu
catán Peninsula of Mexico. The specific epithet, "aconitifolius", refers to its Ac onitum li e leaves. It has succulent stems which exude a mil y sap when cut. It can grow to be 6 meters tall, but is usually pruned to about 2 m for easier leaf harvest. It is a popular leaf vegetable in Mexican and Central American cuisine
s, similar to spinach. The leaves must be coo ed before being eaten, as the raw leaves are toxic. Taxonomy Cnidoscolus aconitifolius subsp. aconitifolius is found from northern Mexico to Guatemala and cultivated as far south as Peru, while Cnidoscolus aconitifolius s
ubsp. polyanthus (Pax and K.Hoffm.) Brec on is restricted a small area in wester n Mexico. Plants in the Chayamansa Group (syn. Cnidoscolus chayamansa) are the m
ost widely cultivated because they lac stinging hairs on the leaves. It is divi ded into four cultivars based on leaf morphology: 'Chayamansa' (most common), 'E strella', 'Picuda', and 'Redonda'. Cultivation Chaya is easy to grow, a tender perennial in the US, and suffers little insect d amage. It is tolerant of heavy rain and has some drought tolerance. Propagation is normally by woody stem cuttings about 6 12 inches long, as seeds are produced only rarely. Early growth is slow as roots are slow to develop on the cuttings, so leaves are not harvested until the second year. Chaya leaves can be harveste d continuously as long as no more than 50% of the leaves are removed from the pl ant, which guarantees healthy new plant growth. A USDA study in Puerto Rico reported that higher yields of greens could be obtai ned with chaya than any other vegetable they had studied. In another study chaya leaves were found to contain substantially greater amounts of nutrients than sp inach leaves. Consumption
Some varieties have stinging hairs and require gloves for harvesting. Coo ing de stroys the stinging hairs. Chaya is one of the most productive green vegetables. Chaya is a good source of protein, vitamins, calcium, and iron; and is also a ri ch source of antioxidants. However, raw chaya leaves are toxic as they contain a
glucoside that can release toxic cyanide. Coo ing is essential prior to consump tion to inactivate the toxic components; in this chaya is similar to cassava, wh
ich also contains toxic hydrocyanic glycosides and must be coo ed before being e aten.
Young Chaya leaves and the thic , tender stem tips are cut and boiled as a spina ch. It is a tasty vegetable, and is exceptionally high in protein, calcium, iron , and vitamin A. In fact, levels of chaya leaf nutrients are two to threefold gr eater than any other land based leafy green vegetable. Chaya leaves have a possi ble antidiabetic effect. Chaya leaf Traditionally leaves are immersed and simmered for 20 minutes and then served wi
th oil or butter. Coo ing for 20 minutes or more will render the leaves safe to
eat. The stoc or liquid the leaves are coo ed in can also safely be consumed as
the cyanide is volatilized as hydrogen cyanide (HCN) during coo ing. Coo ing in
aluminum coo ware can result in a toxic reaction, causing diarrhea.
Potential Nutritional and Health Benefits of Tree Spinach* Joseph O. Kuti and Eliseo S. Torres ______The tree spinach (Cnidoscolus chayamansa McVaughn, Euphorbiaceae), called "chaya " in south Texas, is popular in Mexico and Central America and has been introduc ed into the United States (mainly South Texas and Florida) for potential uses as a leafy vegetable and/or as a medicinal plant. The plant is an attractive shrub
, 3 to 5 m tall (Brec on 1979). The leaves are broad and may consist of 3 or mor e lobes with fleshy petioles The white colored flowers, which are usually borne
on cyme branched inflorescences, may contain 3 for ed arrangements in which the
pistillate flowers are located on the basal for . The staminate flowers are expa nded distally from the base of the lobes. Mature seeds and fruit are rare and un
nown (McVaugh 1944).
The young shoots and tender leaves of chaya are coo ed and eaten li e spinach. T hey comprise part of the staple diet and are the main dietary source of leafy ve
getable for the indigenous people of Yucatan peninsula of Mexico and Ke chi peop le of Alta Verapaz in Guatemala (Harris and Munsell 1950; Booth et al. 1992). Th ere are many underexploited native leafy plants with potential as a traditional food source (NAS 1975). With current renewal of interest in household gardens, a ttention is being focused on promoting some of these plants as leafy green veget
ables among populations in the developing countries (FAO 1987). The edible parts
of chaya plant, which taste li e spinach when coo ed, provide important nutriti onal sources for protein, vitamins (A and C), minerals (calcium, iron, phosphoru s), niacin, riboflavin, and thiamine among populations that cannot afford expens ive foods rich in these nutrients (Yang 1979). The plant may also constitute a p otentially valuable leafy green vegetable here in the United States and elsewher e. Chaya traditionally has been recommended for a number of ailments including diab
etes, obesity, idney stones, hemorrhoids, acne, and eye problems (Diaz Bolio 19
75). Chaya shoots and leaves have been ta en as a laxative, diuretic, circulatio n stimulant, to improve digestion, to stimulate lactation, and to harden the fin
gernails (Rowe 1994). Li e most food plants such as lima beans, cassava, and man y leafy vegetables, the leaves contain hydrocyanic glycosides, a toxic compound
easily destroyed by coo ing. Even though some people tend to eat raw chaya leave s, it is unwise to do so. While the nutritional value of chaya has been demonstrated (Martin and Ruberte 1 978; Booth et al. 1992), none of the purported therapeutic values of chaya leave s has been substantiated with scientific experimentation. Therefore, the present
study reports on nutritional composition of raw and coo ed chaya leaves and the results compared with the nutritional composition of spinach leaves. Also a pos sible antidiabetic effect of the aqueous leaf extracts or chaya tea, administere
d through drin ing water to streptozotocin induced diabetic rabbits, was evaluat ed. METHODOLOGY Nutritional Composition Young leaves and shoots of C. chayamansa were collected from greenhouse grown pl
ants. Raw and coo ed (in microwave oven for 5 min) samples of the leaves and sho ot were analyzed for their moisture content, crude fiber, fat, and ß carotene usin g the AOAC standard methods (1984), for the protein content (N2 content multipli
ed by 6.25) using modified semi micro jeldahl method of Searle (1974), for mine ral contents using an atomic absorption spectrohotometer and for total carbohydr ate using gas chromatography. All samples were analyzed in triplicate. Nutrition al components and average nutritive value (ANV) of chaya leaves were compared to spinach leaves. The ANV was calculated using the empirical formula proposed by Grubben (1978): ANV/100g = g protein/5 + g fiber + mg Ca++/100 + mg Fe++/2 + mg carotene + mg vit C/40 Possible Antidiabetic Effect The experimental animals (rabbits) for this study were supplied by Dr. Steven Lu
efahr of the Department of Animal and Wildlife Sciences, Texas A&M University K ingsville. All animals were housed and maintained in compliance with Texas A&M U niversity Kingsville IACUC policy on animal care and use. The rabbits were fed w ith standard rabbit chow and given water ad libitum. Diabetes was induced by a s
ingle subcuteanous injection of 60 mg/ g streptozotocin (STZ), after fasting for 18 h, according to the method described by Bonner Weir et al. (1981). The rabbi ts exhibited post STZ blood glucose levels that were at least double that of the
pre STZ levels one wee after diabetes had been induced. The leaves of C. chayamansa were collected from plants grown in the greenhouse. About 10 g of the leaves was extracted with boiling water (1000 mL) for 30 min u ntil the volume of the water had been reduced to 90% of the original. The tea (9 00 mL) was filtered and used in the subsequent experiments. Two groups of 8 rabb its each were used. The first group of 8 rabbits were normoglycemic (non diabeti c). Four of the normoglycemic rabbits recieved water (control) only and the rema ining 4 received chaya tea treatment only. The second group of 8 rabbits were hy perglycemic (diabetic). Four of the diabetic rabbits received water only and the remaining 4 received chaya tea only. Before administering the tea or water (control), blood samples were obtained fro m the ears of 18 h fasted nondiabetic and diabetic rabbits using a capillary tub e. Then the tea or water was administered orally through drin ing water bottles ad libitum. Blood sampling was repeated at hourly intervals for 6 h after the or
al administration. Blood glucose was determined using a blood glucometer (Miles ¢ Inc., Diagnostic Division, El hart, IN, U.S.). The mean blood glucose values SE w ere determined and the significance of the difference between the means of treat ed and control groups was established by Student's t test. RESULTS Nutritional Composition The nutritional analysis of chaya (C. chayamansa) leaves and spinach (Spinacia o leracea L.) are presented in for comparison. Chaya leaves were found to contain substantially greater amounts of nutrients than the spinach leaves. The chaya le af is especially high in protein (5.7%), crude fiber (1.9%), calcium (199.4 mg/1 00 g), potassium (217.2 mg/100 g), iron (11.4 mg/100 g), vitamin C (164.7 mg/100 g), and carotene (0.085 mg/100 g). The levels of chaya leaf nutrients, in this study, agree with published reports (Martin and Ruberte 1978; Munsell et al. 194 9; Booth et al. 1992) and are two to threefold greater than most edible leafy gr een vegetables. In terms of the average nutritive value, chaya leaves [14.9] is by far superior to other leafy green vegetables such as spinach [6.4], amaranth [11.3], Chinese cabbage [7.0], and lettuce [5.4] (Grubben 1978). While some edib le leafy green vegetables are usually good sources of mineral macronutrients (Le vander 1990), chaya leaf furnishes appreciable quantities of several of the esse ntial mineral macronutrients necessary for human health maintenance. For example
, potassium has been shown to be an important mineral nutrient in the control of
hypertension and in the reduction of ris s of stro e (NRC 1989), calcium is imp ortant for ossification and iron is necessary for normal hematopoiesis (Hodges e t al. 1978). Brise and Hallberg (1962) reported that vegetables, such as chaya,
with high vitamin C content may enhance absorption of nonheme iron.
Analysis of raw and coo ed samples of chaya leaves revealed that coo ing may inc rease the relative composition of carbohydrate and fat and decrease relative com
position of crude fiber and protein On the other hand, coo ed samples of chaya l eaves were considerably higher in calcium, phosphorus and iron while the potassi um content was relatively lower than in the raw samples The increase in some of
the mineral nutrients may be due to the coo ing process, which allows extraction of the nutrients from the tissues, therefore increasing the percentage of miner al elements while decreasing moisture content (Booth et al. 1992). Possible Antidiabetic Effect Following the oral administration of chaya tea, the blood glucose levels of the diabetic rabbits were gradually lowered from a high of 118 (baseline at 0.0 h) t o 87 six hours after administration. The blood glucose level of 87 is similar to
blood glucose levels of normoglycemic rabbits on drin ing water. The blood gluc ose levels of non diabetic control rabbits that were given chaya tea showed a sl ight increase (i.e. hyperglycemia) above the baseline 85 at 1 to 2 h after admin istration, but rapidly stabilized thereafter .The reason for this transient hype
rglycemia is un nown and needs to be investigated. The results obtained in this study suggest that in STZ induced diabetic rabbits, aqueous leaf extracts of C. chayamansa may be effective for treatment of non insulin dependent diabete melli tus (NIDDM) symptomatology. This is a first report on hypoglycemic effect of cha ya plants. The present report is preliminary in nature and additional studies wi ll be needed to properly characterize the antidiabetic potential of chaya in dia betic animals. Also further studies will be necessary to determine the effective dosage, mechanism of the hypoglycemic activity and the active hypoglycemic prin ciple present in the leaves of C. chayamansa. CONCLUSION The potential of C. chayamansa for human food and health has a significant impli cation for the plant as a horticultural crop. Although demand for chaya, as a me dicinal plant, has recently increased among the Hispanic population in the Unite
d States, the plant has the potential to ma e a significant nuritional contribut ion to the vegetable diet as well, because of its high nutrient content. The dev elopment of chaya as a new horticultural crop would transcend the ethnic popular
ity and create a worldwide mar et for the plant and its products, whether as a l eafy green vegetable and/or as a therapeutic herbal tea. It is noteworthy that the chaya plant is drought resistant, which is of a partic ular value in areas with short seasonal rainfall and shortage of green vegetable s (Peregrine 1983). Growth of the plant is rapid and edible leaves and shoots co
uld be produced within a short period (8 to 10 wee s). Propagation by cutting is
easy and the woody stem sections readily root. Few pests and diseases are nown to be of any significance in the cultivation of chaya plants. One disadvantage
is the presence of toxic hydrocyanic glucosides in the leaves. However, coo ing, which is essential, inactivates the toxic compound. Other Cnidoscolus (chaya) s pecies are being examined in our laboratory at Texas A&M University Kingsville t o genetically select species with high leaf and shoot biomass yield and lower hy drocyanic glycoside content. Additionally, we are conducting research on genetic
improvement, propagation, field production, potential for processing and mar et ing of chaya and its products in south Texas.
Mayan Chaya Cream Soup Chaya, (Cnidoscolus chayamansa) is a traditional ingredient in Maya Cuisine. Its tender green leaves are similar to spinach but contains great amount of mineral s, antioxidants and nutritional value. Chaya recipes are truly recommended for t
hose that have diabetes, obesity and idney stone ailments and can be found in T exas and Florida where its popularity has gained it a place in the food produce
choices of mar ets. We hope you enjoy this rich velvety recipe, serves four peop le, best made with organic fresh chaya leaves: Ingredients: 20 tender Chaya leaves washed.
2 cups of organic whole mil 4 fresh leaves of basil 1 crushed garlic clove 1 small onion diced 1 cup of vegetable bouillon pepper and salt to your taste. Final Touch: 2 spoons of unsweetened cream NOTE: You may use fresh organic spinach leaves and follow this delicious recipe. How to Prepare: Place chaya leaves, chopped onions and crushed garlic in a pot w
ith the vegetable bouillon and coo for ten minutes or until leaves are blanched
(use mid heat); add mil and let it cool. In a blender mix to a smooth velvety
texture the remaining ingredients, return mix to pot and coo another five to te n minutes or until mixture gets really hot but does not boil. Serve hot. Add the final touch by placing the unsweetened cream in a small bag; cutting the bag's bottom tip, you can create a lovely design atop your served soup bowls. For a ze
sty taste, sprin le a bit of crush dried red chili as well. SAUTÉED YUCATECAN GREENS CHAYA (Cnidoscolus chayamansa) is considered the "miracle food" of the Maya. Ind
igenous to the Maya region of southeastern Mexico and northern Guatemala, this g reen, leafy plant, which tastes something li e spinach when coo ed, is exception ally high in protein, Vitamins A and C, niacin, riboflavin, thiamine and caroten e, as well as minerals such as calcium, iron, potassium and phosphorus. In fact, its nutritional content is two to three times greater than most edible leafy gr een vegetables such as spinach or chard. As a traditional remedy, chaya has been
recommended for a number of ailments including diabetes, obesity, idney stones , hemorrhoids, acne and eye problems. Due to an invisible micro fiber, chaya can
be irritating to the s in of some people; you may wish to wear gloves when you
clean it. And it cannot be consumed raw in salads; proper coo ing ta es at least 20 minutes. ______8 10 servings • 2 Tbs. (45 ml) olive oil • 4 oz. (114g) slab bacon, cut into large dice • 1 large red onion • 6 cloves garlic, peeled and finely chopped • 1 large red bell pepper, seeded and diced
• 8 cups (2 liters) chaya leaves, thic stems removed and coarsely chopped (Substi
tute: spinach, Swiss chard, ale) • Salt and pepper, to taste
STEP 1 IN A LARGE SKILLET, heat olive oil and bacon until bacon is coo ed. Remov
e bacon and set aside to drain. Reduce heat and add onion, garlic and bell peppe r and coo until softened. Add chaya and cover. Coo 20 25 minutes or until chay
a is tender, stirring occasionally. Return bacon to s illet and toss to incorpor
ate. Chec seasonings and serve. arroz con chaya Chaya, also called Mayan spinach or tree spinach, grows readily here in Yucatan.
The leaves must be coo ed, and they are very high in protein, vitamins, and min erals. Agricultural universities have investigated the plant as a potential valu able food source for any semi tropical or tropical regions. It’s very easy to grow in warm areas and some online nurseries are beginning to offer it. If you live
in a warm climate, I highly recommend growing some! If you want to try recipes u
sing chaya, just use spinach, ale, or any other dar green,leafy vegetable. from Susan Stewart Bellaonline.com Servings: 4 servings Ingredients 1 cup water ½ tsp pepper
1 tsp dried oregano
1 tsp chic en stoc granules 1 lime ½ cup long grain rice 1 medium onion, chopped 2 cloves garlic, minced
½ ilo (I pound) chaya, steamed and chopped
Preparation
In saucepan, combine water, onion, garlic, oregano, chic en stoc , and pepper. B
ring to a boil; stir in rice, reduce heat, cover and simmer 10 minutes. Stir in
coo ed chaya. Cover and coo 5 10 minutes more until the rice is tender. Stir li
ghtly with a for and mix in lime juice. May be served hot or cold.
Hibiscus
From Wi ipedia, the free encyclopedia . Hibiscus A red hibiscus flower in Chennai, India during late spring Scientific classification
Species
Over 200 species
Hibiscus (pronounced /hɨˈbɪs əs/ or /haɪˈbɪs əs/) is a genus of plants with member species oft
noted for their showy flowers and commonly nown as hibiscus or less widely as rosemallow or flor de Jamaica. The large genus of about 200–220 species of floweri ng plants in the family Malvaceae native to warm, temperate, subtropical and tro pical regions throughout the world. The genus includes both annual and perennial herbaceous plants, and woody shrubs and small trees. Description The leaves are alternate, simple, ovate to lanceolate, often with a toothed or l obed margin. The flowers are large, conspicuous, trumpet shaped, with five or mo
re petals, ranging from white to pin , red, purple or yellow, and from 4 15 cm b
road.The color of the Hibiscus grows dar er as it ages. The fruit is a dry five lobed capsule, containing several seeds in each lobe, which are released when th e capsule splits open at maturity. A hibiscus, showing pistil and stamens At left, a flower emerges from a bud. At right, the same flower less than 18 hou rs later. Hibiscus splendens, a rainforest plant from eastern Australia. A Yellow Hibiscus from Houston. Uses A white Hibiscus arnottianus in Hawaii. A red Hibiscus of Kerala (Hibiscus rosa sinensis). Many species are grown for their showy flowers or used as landscape shrubs. Hibi scus is also a primary ingredient in many herbal teas.
One species of Hibiscus, nown as Kenaf (Hibiscus cannabinus), is extensively us
ed in paper ma ing. Another, roselle (Hibiscus sabdariffa) is used as a vegetabl
e and to ma e herbal teas and jams (especially in the Caribbean).
In Mexico, the drin is nown as agua de Flor de Jamaica and is quite popular fo
r its color, tanginess and mild flavor; once sugar is added, it tastes somewhat
li e cranberry juice. Dieters or persons with idney problems often ta e it with out adding sugar for its beneficial properties and as a natural diuretic. It is made by boiling the dehydrated flowers in water; once it is boiled, it is allowe
d to cool and drun with ice. The flowers also also used to add flavor to the en d of year punch, along with many other plants as cinnamon, guava and sugar cane.
In Egypt and Sudan, roselle petals are used to ma e a tea named after the plant
ar ade. Certain species of hibiscus are also beginning to be used more widely as a natur al source of food colouring (E163[4]), and replacement of Red #3 / E127[5]. Hibiscus species are used as food plants by the larvae of some Lepidoptera speci es including Chionodes hibiscella, Hypercompe hambletoni, the Nutmeg moth, and t he Turnip Moth. The Hibiscus is used as an offering to Goddess Kali and Lord Ganesha in Hindu wo rship. Hibiscus rosa sinensis is considered to have a number of medical uses in Chinese herbology.[6]
The bar of the hibiscus contains strong fibers. They can be obtained by letting
the stripped bar sit in the sea in order to let the organic material rot away.
In Polynesia these fibers (fau, pūrau) are used for ma ing grass s irts. They hav e also been nown to be used to ma e wigs. Hibiscus, especially white hibiscus, is considered to have medicinal properties
in the Indian traditional system of medicine, Ayurveda. Roots ma e various conco ctions believed to cure various ailments. A 2008 USDA study shows consuming hibiscus tea lowers blood pressure in a group of pre hypertensive and mildly hypertensive adults. Three cups of tea daily resu lted in an average drop of 7.2 point in their systolic blood pressure, compared
to a 1.3 point drop in the volunteers who dran the placebo beverage. Study part icipants with higher blood pressure readings (129 or above), had a greater respo nse to hibiscus tea, their systolic blood pressure went down by 13.2 points. Thi
s data supports the idea that drin ing hibiscus tea in an amount readily incorpo rated into the diet may play a role in controlling blood pressure, although more research is required[7]. The natives of southern India use the Red hibiscus (Hibiscus rosa sinensis) for
hair care purposes. The red flower and leaves, extracts of which can be applied on hair to tac le hair fall and dandruff on the scalp. It is used to ma e hair p
rotective oils. A simple application involves soa ing the leaves and flowers in
water and using a wet grinder to ma e a thic paste, and used as a natural shamp oo. its petals are used to cure fever while its roots are used to cure cough. In the Philippines, the gumamela (local name for hibiscus) is used by children a
s part of a bubble ma ing pastime. The flowers and leaves are crushed until the
stic y juices come out. Hollow papaya stal s are then dipped into this and used as straws for blowing bubbles. Dried hibiscus is edible, and is often a delicacy in Mexico. The red hibiscus flower is traditionally worn by Tahitian women. A single flower
is tuc ed behind the ear. Which ear is used indicates the wearer's availability for marriage. National symbol Hibiscus syriacus is the national flower of South Korea. Hibiscus rosa sinensis is the national flower of Malaysia. Hibiscus elatus is the national tree of Jamaica
Care
Hibiscus flowers need to be ta en care of in warm temperatures. They bloom best with temperatures ranging from 60 to 90 degrees Fahrenheit (15 to 30C). The hibi
scus needs to be watered carefully. Ma e sure you do not overflood the roots. Ke
ep a steady flow of water for the plant in warm weather. In colder weather, only
water the plant if it loo s dry. Hibiscus needs to be fed plant food. Try to e ep all insects and pests away so the flower does not get ruined. If you are pott
ing your flower, ma e sure the pot has plenty of drainage. Species In temperate zones, probably the most commonly grown ornamental species is Hibis
cus syriacus, the common garden Hibiscus, also nown in some areas as the "Rose of Althea" or "Rose of Sharon" (but not to be confused with the unrelated Hyperi cum calycinum, also called "Rose of Sharon"). In tropical and subtropical areas, the Chinese hibiscus (H. rosa sinensis), with its many showy hybrids, is the mo st popular hibiscus.
About 200 220 species are nown, including: Hibiscus acetosella
Hibiscus arnottianus A.Gray Ko iʻo ʻula (Hawaiʻi)
Hibiscus brac enridgei A.Gray Maʻo hau hele (Hawaiʻi) Hibiscus calyphyllus Hibiscus cameronii Hibiscus cannabinus L. Kenaf Hibiscus clayi O.Deg. & I.Deg. Hawaiian Red Hibiscus (Hawaiʻi) Hibiscus coccineus Hibiscus dasycalyx Neches River Rosemallow Hibiscus denudatus Benth. Pale face (Southwestern United States, Northwestern Mexico) Hibiscus dioscorides Hibiscus diriffan Hibiscus diversifolius Hibiscus elatus Hibiscus escobariae Hibiscus ficulneus Hibiscus fragilis DC. Mandrinette (Mascarene Islands) Hibiscus furcellatus Desr. Lindenleaf rosemallow (Caribbean, Florida, Central America, South America, Hawaiʻi) Hibiscus fuscus Hibiscus grandiflorus Michx. Swamp Rosemallow (Southeastern United States) Hibiscus hamabo Hibiscus hastatus Hibiscus heterophyllus Native Rosella Hibiscus indicus Hibiscus insularis Endl. Phillip Island Hibiscus (Phillip Island) Hibiscus laevis All. Halberd leaved Rosemallow (Central and Eastern North Amer ica) Hibiscus lasiocarpos Hibiscus lavaterioides Hibiscus ludwigii Hibiscus macrophyllus Hibiscus macropodus Hibiscus malacophyllus Hibiscus militaris Syn. of Hibiscus laevis Hibiscus moscheutos Welw. ex Hiern. Crimsoneyed Rosemallow (Central and Easter n North America) Hibiscus mutabilis L. Cotton Rosemallow (East Asia) Hibiscus paramutabilis Hibiscus pedunculatus Hibiscus platanifolius Hibiscus radiatus Hibiscus rosa sinensis L. Chinese hibiscus (East Asia) Hibiscus sabdariffa L. Roselle or Omutete or Sorrel Hibiscus schizopetalus Hibiscus scottii Hibiscus socotranus Hibiscus sinosyriacus Hibiscus splendens Hibiscus stenanthus Balf.f. (Yemen) Hibiscus striatus Hibiscus syriacus L. Rose of Sharon (Asia) Hibiscus tiliaceus L. Sea hibiscus (Australia, Southeast Asia, Oceania) Hibiscus trilobus
Hibiscus trionum L. Flower of an Hour
Hibiscus waimeae A.Heller Ko iʻo eʻo eʻo (Hawaiʻi) Gallery Hibiscus lobatus in Hyderabad, India. Hibiscus lobatus in Hyderabad, India. Hibiscus lobatus in Hyderabad, India. Hibiscus lobatus in Hyderabad, India. Hibiscus rosa sinensis in India. Hibiscus panduriformis in Kawal Wildlife Sanctuary, India. Hibiscus panduriformis in Kawal Wildlife Sanctuary, India. Hibiscus panduriformis in Kawal Wildlife Sanctuary, India. Hibiscus ovalifolius in Hyderabad, India. Hibiscus ovalifolius in Hyderabad, India. Hibiscus ovalifolius in Hyderabad, India.
Hibiscus, Kol ata, India.