Amaranthus viridis(Amaranthaceae) Rajgira

Amaranthus viridis (Slender Amaranth)

1. Scientific name and Basic Taxonomic classification

Species: Amaranthus viridis

Family: Amaranthaceae

Genus: Amaranthus

Related Herbs from the same family:

• Amaranthus spinosus (Kanteli Chaulai / Mullukeerai): A common wild amaranth with spines at the leaf axils. It is used similarly to A. viridis as a pot herb and in traditional medicine for its cooling, diuretic, and galactagogue properties.

• Amaranthus tricolor (Lal Sag / Cheera): A cultivated variety widely used as a leafy vegetable in South Asia. It is highly nutritious and shares similar medicinal properties with its wild relatives.

• Amaranthus cruentus & Amaranthus hypochondriacus (Amaranth Grains): These species are primarily cultivated for their edible, gluten-free seeds (pseudocereals), which are rich in protein and minerals.

• Chenopodium album (Bathua / Chakravarthi): A closely related species from the same family, used as a leafy green vegetable and in Ayurveda for its anthelmintic (expels worms) and diuretic properties.

The Amaranthaceae family is characterized by plants that are often highly nutritious, serving as vital sources of food and medicine, especially as leafy greens and pseudocereals.

2. Common names

Scientific Name: Amaranthus viridis | English: Slender Amaranth, Green Amaranth, Pigweed | Sanskrit: Tanduliya, Marsha | Hindi: Jangli Chaulai, Chotti Chaulai | Tamil: Kuppai Keerai, Siru Keerai | Telugu: Chilaka Thotakura, Koyya Totakura | Kannada: Rajgira Soppu, Harive Soppu | Malayalam: Kuppacheera | Marathi: Math, Rajgira | Bengali: Notey Shak, Data Shak | Nepali: Lunde Jhar | Urdu: Chaulai | French: Amarante verte | Spanish: Bledo, Amaranto silvestre | Chinese: Xiàn (苋) | Japanese: Inu hiyu (イヌヒユ)

3. Medicinal Uses:Cooling, Diuretic, Laxative (mild), Galactagogue, Astringent, Antipyretic (fever-reducing), Anti-inflammatory, Hepatoprotective (liver-protecting), Anthelmintic (expels worms).

Medicinal Parts:The entire Amaranthus viridis plant is used medicinally, but the leaves are the most common part.

• Leaves: The primary part used, consumed as a cooked vegetable or the juice is extracted. They are responsible for most of the cooling, diuretic, and galactagogue effects.

• Seeds: The tiny seeds are edible and nutritious, used like a grain.

• Root: The root is sometimes used in decoctions for its specific medicinal properties, such as for treating diarrhea and menstrual disorders.

• Whole Plant: Used in preparations for treating skin diseases and inflammation.

4. Phytochemicals specific to the plant and their action.

Betacyanins & Betalains: Pigments that give some varieties a red-violet color. Their actions are potent Antioxidant and Anti-inflammatory, helping to neutralize free radicals and reduce cellular inflammation.

Dietary Fiber (Soluble and Insoluble): Abundant in the leaves. Its actions include providing a Laxative effect, promoting digestive health, acting as a prebiotic, and helping to lower cholesterol levels (Hypolipidemic).

Vitamins and Minerals (Iron, Calcium, Magnesium, Vitamin C, Vitamin A): The plant is exceptionally rich in these micronutrients. Their combined action makes it a powerful Nutritive Tonic, supporting blood health, bone strength, immune function, and overall vitality.

Squalene: An unsaturated hydrocarbon found in the seed oil. It is a potent Antioxidant and is studied for its potential anti-cancer properties.

Alkaloids and Tannins: Present in smaller amounts, contributing to the plant's mild Astringent and Anthelmintic properties.

5. Traditional and Ethnobotanical uses covering the Medicinal uses.

Pitta Shamaka (Cooling) & Raktashodhaka (Blood Purifier)

Formulation: Cooked leaves as a vegetable (Saag).

Preparation & Use: The tender leaves and stems are cooked as a standalone dish or mixed with lentils. It is a common summer food to cool the body, purify the blood, and prevent skin inflammations like acne and boils.

Reasoning: Its cooling nature and diuretic action help eliminate excess Pitta from the system. The antioxidants support liver function, which is linked to blood purity in Ayurveda.

Mutravirechaniya (Diuretic) & Ashmari (Kidney Stones)

Formulation: Juice of the fresh plant or a decoction of the root.

Preparation & Use: 10-20 ml of the fresh leaf juice is taken daily. A decoction of the root is also used traditionally to support kidney function and help flush out small stones and gravel.

Reasoning: The high water and potassium content, combined with diuretic compounds, promote urine flow, helping to cleanse the urinary tract.

Stanyajanana (Galactagogue) & Garbhasthapana (Uterine Tonic)

Formulation: Cooked leaves with spices like cumin and garlic.

Preparation & Use: Consuming the cooked greens is a traditional practice for postpartum mothers to support healthy milk production and to help the uterus contract and heal after childbirth.

Reasoning: It acts as a nutritive tonic, providing essential iron and calcium needed for lactation and recovery. Its astringent properties may aid in uterine involution.

Vibandha (Constipation) & Agnimandya (Low Digestive Fire)

Formulation: Cooked leaves with digestive spices.

Preparation & Use: The high fiber content in the cooked greens adds bulk to the stool and promotes regular bowel movements. It is cooked with cumin, ginger, and asafoetida to make it easier to digest.

Reasoning: The dietary fiber absorbs water and stimulates peristalsis. Spices counteract any potential for causing gas or bloating.

6. Healing recipes, Teas, Decoctions and Culinary use (if any):

Amaranthus viridis is primarily a culinary and nutritive herb.

Classic Kuppa Keerai Poriyal (Sautéed Greens)

Purpose: A nutritious side dish that aids digestion and provides cooling relief.

Preparation & Use:

• Clean and chop the tender leaves and stems.

• Temper mustard seeds, urad dal, and dried red chilies in oil.

• Add the greens, turmeric, and salt. Sauté until cooked.

• A common dish in South Indian households.

Keerai Kashayam (Herbal Decoction for Fever & Inflammation)

Purpose: To reduce fever and inflammation.

Preparation & Use:

• Boil a handful of fresh A. viridis leaves and a small piece of ginger in 2 cups of water.

• Reduce the liquid to 1 cup.

• Strain and drink warm. Can be sweetened with a little jaggery.

Nutritive Green Juice

Purpose: As a blood purifier and nutritive tonic.

Preparation & Use:

• Blend a handful of fresh leaves with a small piece of ginger and a cup of water.

• Strain and drink the juice on an empty stomach in the morning.

• Note: This is potent and best used for short periods.

7. Disclaimer:Amaranthus viridis is generally very safe when consumed as a food. However, like many leafy greens, it contains oxalates. Individuals with a history of oxalate-containing kidney stones should consume it in moderation and ensure adequate water intake. When foraging, correct identification is crucial to avoid toxic look-alikes. As with any herb used for therapeutic purposes, it is advisable to consult with a healthcare provider or a qualified Ayurvedic practitioner before using it for treating specific medical conditions. This information is for educational purposes only and is not a substitute for professional medical advice.

8. Reference Books, Books for In-depth Study:

• Indian Materia Medica by Dr. K.M. Nadkarni

• Wealth of India - Raw Materials Series by CSIR

• Local Health Traditions: An Introduction to Medicinal Plants by FRLHT

9. Further study: Plants that might interest you due to similar medicinal properties

1. Spinacia oleracea (Spinach, Palak)

• Species: Spinacia oleracea | Family: Amaranthaceae | Genus: Spinacia

• Similarities: Both are highly nutritious leafy greens from the same family, rich in iron, vitamins, and antioxidants. They are used as nourishing tonics, to support blood health, and have a mild laxative effect due to their fiber content.

2. Basella alba (Malabar Spinach, Poi Shaak)

• Species: Basella alba | Family: Basellaceae | Genus: Basella

• Similarities: This is another cooling, mucilaginous green used as a summer vegetable. It shares the demulcent, laxative, and cooling properties of A. viridis and is also used as a galactagogue and a poultice for skin irritations.

3. Portulaca oleracea (Purslane, Kulfa)

• Species: Portulaca oleracea | Family: Portulacaceae | Genus: Portulaca

• Similarities: A succulent weed that is a powerhouse of nutrition, much like Amaranth. It is exceptionally cooling, diuretic, and rich in omega-3 fatty acids. Both are used traditionally for urinary tract health and as a cooling summer vegetable.

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