Amaranth Edible Red Leaf

Availability: In stock (5)

This amaranth has nutritious, flavorful foliage with a hearty spinach flavor that is sweet and slightly tangy. Amaranth loves the heat and is drought tolerant once established. It makes a great salad ingredient when spring greens have been harvested or are bolting. Steam, stir-fry, sauté, or mix with spaghetti sauce, rice, or meatloaf. Easy to harvest, the seed is about 13% protein—higher than most other grains.

This packet sows up to 133 ft.

Seedling Image

Days to Emerge:
5-15 days

Seed Depth:
1/8"-1/4"

Seed Spacing:
A group of
3 seeds 
every 6"

Row Spacing:
12"

Thinning:
When 1" tall
thin to 1 
every 6"

 

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost; grows fastest when temperatures are warm. Optimal soil temperature for germination is 68°–75°F. Will germinate in cool soils, though; you might get a jump start by early spring sowing (particularly if growing for seed/grain which takes 90–110 days).

When to start inside: Not recommended; does not transplant well.

Harvesting: FOLIAGE: Young leaves have a milder flavor than mature leaves. However, leaves are edible before plant blooms, between 7 and 9 weeks. The iron content of the plant doubles between the 7th and 9th week. GRAIN: Wait until seeds are mature and dry. Pull up plant and hang upside down in a warm, dry place; when completely dry, shake seed heads into paper bag. Seeds should be stored in an airtight container. One square yard of amaranth can produce 2 pounds of seed!

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