Greens - Red Amaranth - Amaranthus viridus
Annual Red Amaranth variety grows beautiful red-striped edible leaves for fresh and cooked uses. This is a favorite vegetable in Chinese and Vietnamese stir-fries and the red leaves will color the dish red. Unlike many other greens, such as mustard and spinach, amaranth loves the heat so when your cool weather greens are done heat loving amaranth will keep you well supplied with tasty, highly nutritious greens. The seeds are also edible and are a protein-rich pseudo grain.
Soil and Water: Amaranth likes loam and silty loam soil. It is very drought tolerant so water only when dry.
Planting and Growing: Direct seed after soil has begun to warm in spring. The seed is very fine so you can mix it with a carrier like sand or coffee grounds. Scatter the seed and rake it in lightly.
Harvesting and Storage: For greens, harvest before flowers appear. You can harvest the entire plant. For seeds harvest after flowers have turned to seed, by cutting the stalk and letting it cure for a few days in a sunny location. Bring it in at night to avoid moisture. Once dried, shake into a paper bag and filter with a sieve.
Did You Know? Amaranth leaves contain three times the calcium and five times the niacin of spinach leaves.
Soil Temperature: 60-90°F
Planting Depth: 3/8"
Germination: 3-10 Days
Height At Maturity: 3'-6'
Sun/Shade: Full Sun
Spacing After Thinning: 6"-18"
Approx Seeds per Pack: 250 Seeds
4 x 8 x 0.5 inches.