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45-70 days to maturityAmaranthus tricolor ‘Hu Hsien’. Red Leaf Amaranth Seeds. Non-GMO, Heirloom. Annual. Amaranth is originally from the tropics of multiple continents; today, it is grown globally. The plant produces a high yield of tender leaves and vigorous growth in warm temperatures. Amaranth will tolerate hot, dry, and moist conditions but will not thrive in cold temperatures. All Amaranth plant leaves are nutritious and edible. However, Hu Hsein Red Leaf Amaranth has particularly delectable leaves. As the plant ages, the flavor intensifies. About 15,000 Seeds / Oz.
Other Common Names: Chinese Spinach xian cai, hiyu-na, edible amaranth, spinach, bayam, calaloo, klaroen, tampala, in tsoi, Java hahrensoh, or yin choi.
How to Grow Red Leaf Amaranth
Sow seeds after the last frost in a warm, sunny location. The time of year does not matter as much as the available temperature and light. Amaranth can be sown by broadcasting and thinned during growth. Keep soil moist. Fertilizer is not usually needed, especially nitrogen fertilizer, as the soil will accumulate excess nitrates. Keep the area weed-free. Grows well in containers.
Amaranth can be grown between tall or climbing crops such as gourds or beans; this provides a bit of heat and shelter. Unnecessary transplanting and root handling can cause premature flowering, decreasing the edible quality of the leaves.
Harvesting Red Leaf Amaranth
The plant can be harvested at serval stages: microgreens, 4” tall seedlings, an entire immature plant, or individual leaves off a mature plant. All are used similarly but the texture and flavor intensity change.
Use stir-fry, soup, and fresh in a salad. The leaves and stems can be eaten. If the stems are older or thick, peel them or chunk them into segments about 1-2” long and cook them before consuming. Delightful when paired with mint flavoring.
Tips From Our Gardeners
“I have learned that Amaranthus leaves cook even faster than spinach leaves. Don’t walk away from the pan!”
This variety has large, light green leaves with red a red center and veins.
The flavor is often described as similar to spinach or artichokes with a distinctive ‘twang’.
Days to Maturity:
Days to Germination:
Erect, branching tender-leafed bush.
Sandy, light and fertile soil. Will tolerate acidic soils.
Pests and Disease:
Avoid water on the leaves and remove any impacted plant matter promptly. Damping off, brown rust, tarnished plant bug (Lygnus lineolaris), leaf spot, caterpillars, stem borers, and wet rot have been reported in various parts of the world at different times.
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