If you’re looking for a leafy green that’s as beautiful as it is good for you, look no further than red amaranth. Red amaranth – vibrant and nutritious leafy green – is a powerhouse plant that deserves a spot in every garden and on every plate.
Its deep burgundy leaves add stunning color to your garden beds, and its nutritional profile rivals that of kale and spinach. It’s also surprisingly easy to grow, even for beginners. This article will guide you through everything from planting the seeds to harvesting the leaves and enjoying them in your kitchen.
Red Amaranth – Vibrant and Nutritious Leafy
This plant, known scientifically as Amaranthus cruentus, is more than just a pretty face. It’s been cultivated for thousands of years, originally by the Aztecs. Every part of the plant is useful. The leaves are eaten as a green, the seeds are a nutritious grain, and the flowers provide a brilliant visual display.
You’ll love how it looks mixed with other greens like Swiss chard or bright green lettuces. The contrast is incredible. It grows quickly, often ready for your first harvest in just 30-45 days from seeding.
Why You Should Grow Red Amaranth
Let’s break down the key benefits of adding this plant to your garden.
- Visual Impact: The rich, red-purple foliage creates a dramatic accent. It works in ornamental beds, vegetable patches, and even containers.
- Nutritional Powerhouse: The leaves are loaded with vitamins A, C, and K, plus calcium, iron, and magnesium. They’re also a great source of protein and fiber.
- Dual-Purpose Crop: You can harvest the leaves all season and, if you let some plants flower, you can collect the protein-rich seeds (amaranth grain) in the fall.
- Heat and Drought Tolerance: Once established, it handles hot, dry conditions much better than many other leafy greens, which tend to bolt.
- Low Maintenance: It has few pest or disease problems and doesn’t demand perfect soil.
How to Plant Red Amaranth Successfully
Getting started is straightforward. You can plant directly in the garden or start seeds indoors for a head start.
Choosing the Right Location and Soil
Red amaranth thrives in full sun. Aim for at least 6-8 hours of direct sunlight per day. While it tolerates partial shade, the leaf color will be most vibrant in full sun.
The soil should be well-draining. It performs best in a rich loam, but it’s adaptable. If your soil is heavy clay or very sandy, amend it with compost before planting. A soil pH between 6.0 and 7.5 is ideal.
Direct Seeding Instructions
This is the easiest method. Wait until all danger of frost has passed and the soil has warmed up. Here’s the step-by-step process:
- Loosen the soil to a depth of about 12 inches, mixing in 2-3 inches of compost.
- Create shallow rows about 1/4 inch deep. Space rows 12-18 inches apart.
- Sow the tiny seeds sparingly along the row. Try to space them an inch apart, but don’t worry if they’re clustered; you’ll thin them later.
- Lightly cover the seeds with fine soil or compost and water gently with a fine mist.
- Keep the soil consistently moist until germination, which usually occurs in 7-14 days.
Starting Seeds Indoors
For an earlier harvest, start seeds indoors 4-6 weeks before your last expected frost date.
- Fill seed trays or small pots with a seed-starting mix.
- Place 2-3 seeds on the surface of each cell or pot.
- Lightly press them into the soil, but do not cover them deeply, as they need light to germinate.
- Water from below by placing the tray in a shallow dish of water.
- Place the tray in a warm location (70-75°F) with bright light. A grow light is helpful.
- Once seedlings have two sets of true leaves, thin to the strongest one per pot.
- Transplant outdoors after hardening off, spacing plants 10-12 inches apart.
Caring for Your Growing Plants
Once your red amaranth is up and growing, it requires minimal but consistent care.
Watering and Feeding
Water your plants regularly, especially during dry spells. Aim for about 1 inch of water per week. It’s better to water deeply and less frequently than to give light daily sprinkles. This encourages deep root growth and improves drought tolerance.
If you added compost at planting, additional fertilizer may not be necessary. For a boost, you can side-dress with a balanced organic fertilizer or a bit more compost halfway through the growing season. Avoid high-nitrogen fertilizers, as they can promote leafy growth at the expense of that beautiful color.
Thinning and Weeding
If you direct-seeded, you must thin the seedlings. When they are 2-3 inches tall, snip off the extras at soil level, leaving the strongest plants spaced 10-12 inches apart. Don’t pull them, as you might disturb the roots of the keepers. The thinnings are edible—add them to a salad!
Keep the area around your plants free of weeds, especially when they are young. A layer of mulch (like straw or shredded leaves) helps suppress weeds and retain soil moisture.
Common Pests and Problems
Red amaranth is relatively trouble-free. Occasional pests include aphids and flea beetles.
- Aphids: A strong blast of water from the hose usually knocks them off. You can also use insecticidal soap.
- Flea Beetles: These tiny jumping beetles create small holes in leaves. Row covers installed right after planting are the best prevention.
- Bolting: Like other greens, amaranth will eventually send up a flower stalk. This is natural later in the season. You can delay it by keeping the plants well-watered during heat waves. Once it bolts, the leaves may become slightly bitter, but they are still edible.
Harvesting Your Bounty
You have two main options for harvesting: as a “cut-and-come-again” green or as whole plants.
Cut-and-Come-Again Method
This is the best way to ensure a continuous harvest. When plants are about 8-12 inches tall, you can start harvesting.
- Using clean, sharp scissors, snip off the top 2-3 inches of growth, including the tender stems and leaves.
- Make your cut just above a set of leaves.
- The plant will respond by sending out two new shoots from the leaf nodes below your cut.
- You can repeat this every 1-2 weeks throughout the season.
Harvesting Whole Plants and Seeds
For a larger harvest of leaves, you can pull entire young plants when they are 6-8 inches tall. This is useful if you seeded thickly and need to thin.
To harvest the grain, allow a few of your best plants to flower. The flowers will develop into seed heads. In late summer or fall, when the seed heads feel dry and the seeds begin to drop, cut the heads.
- Place the seed heads in a paper bag.
- Hang the bag in a warm, dry, well-ventilated area for a few weeks to finish drying.
- Once completely dry, rub the seed heads between your hands inside the bag to release the seeds.
- Winnow the seeds by pouring them gently between two bowls in front of a fan to blow away the lighter chaff.
Using Red Amaranth in Your Kitchen
The leaves have a mild, slightly earthy and sweet flavor, similar to spinach but with a more tender texture. They cook very quickly.
Preparing and Cooking
Always give the leaves a good rinse in cold water to remove any soil. The stems are tender, especially on young leaves, and can be cooked along with the greens.
- Sautéed: This is the simplest method. Heat a little oil in a pan, add garlic or onion if you like, then toss in the damp leaves. Cook for just 2-3 minutes until wilted. A splash of lemon juice or vinegar at the end is lovely.
- Steamed: Steam the leaves for 3-5 minutes. They shrink down a lot, like spinach, so harvest generously.
- Raw in Salads: Young, tender leaves are excellent raw. They add a beautiful color contrast and a nutritional punch to any salad mix.
- Soups and Stews: Add the leaves in the last few minutes of cooking, just like you would with spinach.
Storing Your Harvest
For short-term storage, place unwashed leaves in a plastic bag with a dry paper towel to absorb excess moisture. Store in the refrigerator’s crisper drawer, where they should keep for 3-5 days. For longer storage, you can blanch and freeze the leaves. They will be soft when thawed but are perfect for cooked dishes like soups and casseroles.
Frequently Asked Questions (FAQ)
Is red amaranth the same as callaloo?
Yes, in many Caribbean cultures, amaranth leaves are often called callaloo, though sometimes other leafy greens are also used by that name.
Can I grow red amaranth in a container?
Absolutely. Choose a pot that is at least 12 inches deep and wide. Use a quality potting mix and ensure the container has good drainage. You may need to water more frequently than plants in the ground.
Are the seeds from my red amaranth edible?
Yes, they are! The seeds are the same as the grain amaranth you can buy in stores. They are gluten-free and high in protein. You can pop them like popcorn, cook them into porridge, or grind them into flour.
My red amaranth leaves are more green than red. Why?
Several factors can affect color intensity. Not enough sun is the most common cause. Too much nitrogen fertilizer can also promote green growth over red pigmentation. Some varieties are simply a more bronze-green color.
Is it a perennial plant?
No, red amaranth is an annual. It completes its life cycle in one growing season. However, it often self-seeds readily if you allow some seed heads to mature and drop seeds in the garden.
What are good companion plants for red amaranth?
It grows well with corn, onions, and peppers. Its tall, colorful form can also provide a nice backdrop for lower-growing herbs like basil and cilantro. Avoid planting it near potatoes.
Adding red amaranth to your garden plan is a decision you won’t regret. It provides visual beauty from mid-summer right through to frost, and it offers a reliable, heat-tolerant source of nutritious greens. The process is simple: give it sun, decent soil, and a little water, and it will reward you generously. Whether you’re an experienced gardener or just starting out, this versatile plant is worth trying. You’ll appreciate the splash of color and the homegrown, healthy food it brings to your table.