If you’re looking for a powerhouse plant for your garden and your plate, look no further. The amaranth plant – nutritious ancient grain source is a true superstar that deserves a spot in your garden plan this year.
This isn’t a new fad. People have been growing and eating amaranth for thousands of years. It’s incredibly resilient, beautiful to look at, and every part of it is useful. You can eat the leaves like spinach and harvest the seeds as a protein-packed grain. Let’s get you started on growing this amazing plant.
Amaranth Plant – Nutritious Ancient Grain Source
So, what makes amaranth so special? First, it’s not technically a cereal grain like wheat. It’s a pseudocereal, related to beets and quinoa. This means it’s naturally gluten-free. The seeds are tiny, but they’re loaded with nutrition. They contain all nine essential amino acids, making them a complete protein—a rare find in the plant kingdom.
They’re also high in fiber, magnesium, iron, and calcium. The leaves, often called callaloo in some cuisines, are rich in vitamins A, C, and folate. Growing it yourself means you get access to this fresh, nutrient-dense food right from your backyard.
Choosing the Right Amaranth Variety for Your Garden
There are many types of amaranth, and choosing the right one depends on your goal. Do you want it primarily for grain, for leafy greens, or just for its stunning beauty in the garden?
- For Grain: Varieties like ‘Golden Giant’ or ‘Plainsman’ produce large seed heads. ‘Love-Lies-Bleeding’ (Amaranthus caudatus) is a classic heirloom with dramatic, long red ropes of flowers and good seed production.
- For Leaves: ‘Green Callaloo’ or ‘Joseph’s Coat’ (which also has beautiful multicolored leaves) are excellent choices for tender, tasty greens.
- For Ornamental Impact: ‘Hopi Red Dye’ offers stunning deep red foliage and seeds. ‘Elephant Head’ has unique, compact flower heads that really do look like an elephant’s trunk.
How to Plant and Grow Amaranth Successfully
Amaranth is a warm-season crop. It loves heat and sun. Planting to early, when the soil is still cold, is a common mistake. Wait until all danger of frost has passed and the soil has warmed up nicely.
You have two options for starting: direct sowing or transplants.
Direct Sowing Seeds in the Garden
- Choose a site with full sun (at least 6-8 hours).
- Prepare the soil. Amaranth isn’t too picky but prefers well-drained ground. Work in some compost if you have it.
- Sow the tiny seeds very shallowly—just barely cover them with 1/8 inch of fine soil. You can sow in rows or broadcast in a block.
- Keep the soil consistently moist until seedlings emerge, which takes 5-14 days.
- Once seedlings are a few inches tall, thin them. For large grain varieties, space plants 10-18 inches apart. Leaf varieties can be thinned to 4-6 inches apart.
Starting Seeds Indoors for a Head Start
- Start seeds indoors about 4-6 weeks before your last frost date.
- Use a seed starting mix and press seeds gently into the surface.
- Provide plenty of light to prevent leggy seedlings.
- Harden off seedlings for a week before transplanting them outside after the frost.
Caring for Your Amaranth Plants
Amaranth is surprisingly low-maintenance once established. It’s drought-tolerant, but for the best leaf and seed production, give it about an inch of water per week during dry spells. A layer of mulch helps retain moisture and suppress weeds.
It generally doesn’t need much fertilizer, especially if you planted in decent soil. Too much nitrogen can cause it to grow very tall and leafy but may reduce seed yield. A light side-dressing of compost mid-season is usually plenty.
The plants can get quite tall—some over 6 feet! Most are sturdy, but in very windy areas, you might need to provide support with a stake.
Harvesting Leaves and Seeds
This is the rewarding part! You can begin harvesting leaves when the plants are about a foot tall. Just snip off individual leaves or the top few inches of the stem. This actually encourages bushier growth. Don’t take more than a third of the plant at once, and it will keep producing.
Harvesting the grain takes a bit more patience. The seeds are ready about three months after planting. You’ll know it’s time when the flower heads start to dry and the seeds feel hard.
- Cut the entire seed head and place it in a paper bag.
- Hang the bags upside down in a warm, dry, well-ventilated area for a couple of weeks.
- Once completely dry, rub the seed heads between your hands over a clean bowl to release the seeds.
- Use a fine mesh sieve to seperate the seeds from the chaff. Winnowing (pouring gently in a light breeze) also works well.
Store your cleaned seeds in an airtight container in a cool, dark place. They’ll last for up to a year.
Common Pests and Problems (And Simple Solutions)
Amaranth is quite pest-resistant, but a few critters might visit.
- Aphids: These are the most common issue. A strong blast of water from the hose usually knocks them off. You can also introduce ladybugs.
- Leafminers: They create squiggly lines in the leaves. Pick off and destroy affected leaves.
- Damping Off: This fungal disease affects seedlings. Prevent it by using clean pots, well-draining soil, and avoiding overwatering.
- Birds: They love the seeds! If birds become a problem as seed heads mature, you can cover them with lightweight mesh bags or netting.
Using Your Amaranth Harvest
Now for the fun part: eating it!
For the Leaves: Use young, tender leaves raw in salads. Sautee older leaves like you would spinach or kale—they’re great in stir-fries, soups, and stews. They have a mild, slightly earthy flavor.
For the Seeds (Grain): Cook amaranth seeds like you would quinoa or rice. Use a 1:3 ratio (one cup grain to three cups water). Bring to a boil, then simmer for 20-25 minutes until the water is absorbed. It becomes porridge-like and is perfect for breakfast bowls. You can also pop the seeds like tiny popcorn in a hot, dry skillet for a crunchy topping.
The flour made from ground seeds is excellent for gluten-free baking, though it’s often best mixed with other flours. You can add the whole seeds to breads and muffins for a nutty crunch.
FAQ About Amaranth
Is amaranth easy to grow?
Yes, it is! It’s very adaptable and thrives in hot weather with minimal care once it’s established. It’s a great choice for beginner gardeners.
Can I grow amaranth in a container?
You can, especially the smaller leaf varieties. Choose a large pot (at least 12 inches deep and wide) with good drainage. It might not get as large as in-ground plants, but you’ll still get a good harvest.
Is amaranth invasive?
It can self-seed readily if you let the seed heads drop. To prevent it from spreading where you don’t want it, simply harvest the seed heads on time or cut them off before they fully mature if you’re only growing it for greens.
What does amaranth taste like?
The leaves taste similar to spinach, but slightly more earthy. The cooked seeds have a mild, nutty, and slightly peppery flavor with a unique, porridge-like texture.
How do I save seeds for next year?
Simply follow the harvesting and drying steps outlined above. Make sure the seeds are completely dry before storing them in a labeled envelope in a cool, dry place. They should remain viable for several years.
Adding the amaranth plant to your garden is a smart move. It provides beauty, resilience, and an incredible amount of food from a single plant. With just a little effort, you’ll be enjoying your own homegrown, nutritious ancient grain and greens in no time. Give it a try this season—you might just find it becomes a permanent fixture in your garden.