Botanical Interests Amaranth Edible Red Leaf Seeds

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 after spring greens have been harvested or are bolting. Steam, stir-fry, saute or mix with spaghetti sauce, rice or meatloaf. Easy to harvest, the seed is about 13% protein-higher than most other grains. 90-110 days to maturity if grown for seeds.

Medium green oval leaves with burgundy red stems and centers. Looks a bit like coleus.

• Days to Maturity: 40-63 Days
• Family: Amaranthaceae
• Native: Asia
• Hardiness: Frost-Sensitive Annual
• Exposure: Full Sun
• Plant Dimensions: 12"-24" tall; Varieties grown for grain can get 3' or more
• Attributes: Heat Tolerant, Frost Sensitive

Recommended 1 to 2 weeks after your average last frost date; However, grows fastest when temperatures are warm. Soil temperature for germination should be at least 55°F, ideally 68°-75°F.

6 to 8 weeks before your average last frost date. Sow in biodegradable pots; Roots sensitive to disturbance.

• Days to Emerge: 5-15 days
• Seed Depth: 1/4"
• Seed Spacing: A Group of 3 Seeds Every 6"
• Row Spacing: 12"
• Thinning: When 1" Tall, Thin To 1 Every 6"

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. Seed: 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 lb of seed!

• Type: Conventional Heirloom