Edible Amaranth grows very well in warm climates. This fast-growing vegetable can be harvested 30 days after sowing, by the cut-and-grow-again method. Seeds are very small and will germinate best at temperature above 65 F under dark conditions. Thin plants during the growth if necessary and thinnings can be eaten.
Edible young leaves and stems are cooked like spinach.
The amaranth family has many groups of plants found in various regions in the world.
Red is a unique amaranth variety with red leaves and deep red stems. Upright and tall type plants grow vigorously in hot weather, suitable for growing from late spring through early fall. Young leaves and stems can be harvested for cooking at any growing stage. Several cuttings can be obtained with the cut-and-grow-again method.
Soft texture and tender leaves are excellent for stir-fry and soup.