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Green Leaf Amaranth Seeds - Heirloom

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 Green 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.

Harvesting Green 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. To obtain the seeds, wait until the flowers have died back, then cut the seed pods off and place them in a paper bag until dry. Then, separate the seeds from the chaff.

Culinary Tips

Use in stir-fries, soups, and salads. The leaves, seeds, and stems can be eaten. If the stems are older or thick, peel or chunk them into segments about 1-2” long and cook them before consuming. Delightful when paired with mint flavoring. Prepare the seeds like quinoa.

Seeds Per Package

• 3 g packet - Approximately 1,500 Seeds