Amaranth Seeds - Red Leaf - Heirloom

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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.

Culinary Tips

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!”

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 3 g packet - Approximately 1,500 Seeds
• 1 oz - Approximately 15,000 Seeds
• 4 oz - Approximately 60,000 Seeds
• 1 lb - Approximately 240,000 Seeds
• 5 lb - Approximately 1,200,000 Seeds