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.

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.

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

Attributes: Heat Tolerant, Frost Sensitive

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"-1/4"

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!