Amaranth, also known as fragrant amaranth, red amaranth, wild amaranth and rice amaranth, is an annual vegetable, commonly known as amaranth. Native to China, it is one of the main leafy vegetables in summer.

First, choose the variety

Large-leaf red amaranth, round-leaf amaranth, pointed-leaf red amaranth, etc. , has strong heat resistance, drought resistance, disease and pest resistance, high yield and good quality, and should be used in the open field in summer.

1. Large-leaf red amaranth. The whole plant has 14 leaves, which are large, long, oval, with nearly full leaf margins, dark purple, and green around the leaves. The stems are light green and tender, and the leaf meat is thick and tender. It is suitable for cooked food and has a unique flavor. It can be harvested about 40 days after sowing. Generally, 667 square meters produce 2,500 kilograms.

2. Round-leaf amaranth. The whole plant has 15 leaves, green on the front, pink-green on the back, petioles and stems green or dark purple; there are short white hairs on the stems and leaves. The stems and leaves of young plants are soft and suitable for cooking food. Under warm conditions with sufficient water and fertilizer, it grows rapidly and can be harvested more than 20 days after sowing. Generally, 667 square meters produce 2,000 kilograms.

3. Sharp-leaf red amaranth. The whole plant has 12 leaves, the leaves are narrow, the petioles and stems are purple, and the leaves and stems are covered with short white hairs. Tender plant meat is slightly thicker and rich in fiber, making it suitable for cooked meals. Generally, 667 square meters produce 1,500 kilograms.

2. Sowing in plots

Choose sandy loam or clay loam with flat terrain, easy drainage and irrigation, and alkaline soil. The land should be prepared in time after the previous crop is harvested, and 2,000 kilograms of environmental fertilizer and 50 kilograms of diammonium phosphate should be applied per 667 square meters. After deep plowing and raking, flat strips 1.5 meters wide are made. Generally, the seedlings are harvested by direct seeding and eaten. Sow in stages from May to late June. Sowing is used, 1kg of seeds per 667m2. After sowing, cover with 0.5 cm thick soil, compact it and pour blindfold water.

3. On-site management and protection

Amaranth is a wild vegetable that is easy to manage and can always keep the field moist. Sow amaranth for 3 to 6 days in summer, weed it in time after emergence, strengthen water and fertilizer management, and keep the soil moist. During the high temperature period in midsummer, it is necessary to cover the sunshade net to cool down and moisturize, so as to cover the sky and create a suitable temperature environment conducive to the growth of amaranth, which is conducive to increasing production and improving quality. From sowing to when two true leaves grow, choose a sunny day for the first topdressing; do the second topdressing about 12 days later, and the third topdressing after the first harvest. Water in time after each top dressing; in the future, each room will be harvested once, which is top dressing once. If the base fertilizer is sufficient, top dressing is not required during the growth period.

4. Pest and disease control

Amaranth has strong disease resistance. The main disease is white rust and the pest is aphids. To prevent and treat white rust, you can spray 700 times 50 metalaxyl wettable powder, 500 times 64 antiviral alum wettable powder or 600 times 60 metalaxyl aluminum copper wettable powder in the early stage of the disease. Spray 40 dimethoate 1200 to 2000 times or 2.5 hours EC 4000 times to control aphids.

5. Timely Harvest

45 to 50 days after sowing, when the seedlings are 12 to 15 cm tall and have 5 to 6 leaves, the first harvest is carried out, that is, some overgrown seeds are pulled out intermittently. Dense plants. After 20 days, when the plant height is 20 to 25 cm, leave 5 cm at the base for the second harvest. Then the third harvest is carried out, when the side branches sprout and grow to about 15 cm.