Description

Grow vibrant and nutritious amaranth with Edible Red Leaf Seeds. This heat-tolerant, drought-resistant plant offers delicious, spinach-like leaves with a sweet and tangy flavor. Ideal for salads, stir-fries, or steaming, it’s a versatile addition to your garden. With 13% protein-rich seeds, amaranth is a powerhouse crop.

Botanical Name: Amaranthus tricolor
Days to Maturity: 40–63 days
Family: Amaranthaceae
Native: Asia
Hardiness: Frost-sensitive annual
Plant Dimensions: 12″–24″ tall; varieties grown for grain can get 3' or more.
Variety Information: Medium green oval leaves with burgundy red stems and centers. Looks a bit like coleus.
Attributes: Heat Tolerant

When to Sow Outside: 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.
When to Start Inside: 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: 1/8″–¼”
Seed Spacing: A group of 3 seeds every 6″
Row Spacing: 12″
Thinning: When 1″ tall, thin to 1 every 6″

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. 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 pounds of seed!

This packet sows up to 133 feet. 800 seeds in packet.