About This

This variety of edible amaranth has tender, variegated red and green leaves and stems. A distinctly flavored green, Red Leaf will tolerate hot, dry and moist areas. Pick leaves young and use them in a salad or stir-fry, or put them alongside a dish as a handsome garnish.Sometimes called Chinese spinach, this green is a colorful addition to the garden, ranging from a light yellow green to a dark green and red color.
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.