In Russian is a plant called amaranth, and its Latin name means "immortal." Indeed, the hard, spiky inflorescence Amarantov long retain their color and shape in dry bouquets. The British call it pigvid (pigweed), which means pig weed. Indeed, amaranth readily eaten by all pets. Herbs and seeds of many species of amaranth has long been used as food. In America before the arrival of Europeans, amaranth was the second most important cereal crop after maize. And here and there, and the first. Amaranth is much less thermophilic than corn, so the more severe areas, it became a staple. Its seeds contain 7.9% fatty oil, 19% protein, 41% starch, 2% sugar, 10.9% fiber. Amaranth cooked grits and flour, baked bread and cooked cereal. Amaranth leaves are cooked and eaten like spinach. In the food used a large number of different species, such as spiny amaranth, Hybrid, tailed, tri-color. The last two species are now often cultivated as ornamental because of the interesting color of these plants. Not everyone, however, amaranth comes only from America. Assume, for example, that the tricolor amaranth native to tropical Asia, one of the most common we have – amaranth paniculata grows in India and the Himalayas. Amaranth easily become wild and become weeds. The appearance of the ordinary or upturned amaranth (Amaranthus retroflexus) is familiar to anyone who has ever weeded potatoes. Amaranth are plants that appear relatively late, they germinate when the soil is well warmed up and develop slowly at first. As a result, they bloom only in late July to September. Amaranth upturned usually fairly large plant, up to 1 m in height, but can (and be less, depending on growing conditions. Stems erect or raised with spread branches, leaves on long petioles, ovate or ovate-oblong, obtuse, with a short beak wavy on the edge, with prominent veins, the base cuneate. Inflorescences at the ends of shoots in the axils of the leaves as green hedgehogs. seeds are small black, very shiny. whole plant is covered with short hairs. Shoots of amaranth and smell slightly reddish beet, for which it is sometimes called podsvekolnikom or rubella. Often found in the suburbs and a different look.