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Red Amaranth
Red Amaranth leaves have been hailed as the more tender superfood successor to kale. They contain more protein, iron, and calcium than spinach. Red Amaranth is a powerhouse of antioxidants along with potassium, calcium, magnesium, iron, copper, zinc, and manganese, as well as vitamins K, A, B6, niacin (B3), riboflavin (B2), and folate (B9). The protein derived from both the leaves and the grain contain all of the essential amino acids and are especially rich in lysine compared to other greens or grains. The leaves have a rich, earthy, grassy taste while the grain from the flowers is more nutty.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Vegetables
7-10
21-28days
Check the roots monthly and trim any that are brown or extending past the yPod. Snip any yellow or brown leaves if they appear.
Thrips are a common pest, but you can use our prevention tricks to keep them at bay! Red Amaranth likes good air circulation, so make sure to give it breathing room by leaving the spots around it on your Gardyn capped off, and harvesting frequently.
Enjoy the younger leaves raw while more mature leaves are best cooked similarly to spinach. Leave 1/3 of the plant if you want it to continue growing. Wait for the flowers to turn brown on the plant to harvest the grain.
Origin
Though native to Central and South America, Red Amaranth is most often seen in Central Asian cuisine and is sometimes called “Chinese Spinach”. Its name comes from the Greek for “unfading flower”.
Qualities
Red Amaranth leaves have been hailed as the more tender superfood successor to kale. They contain more protein, iron, and calcium than spinach. Red Amaranth is a powerhouse of antioxidants along with potassium, calcium, magnesium, iron, copper, zinc, and manganese, as well as vitamins K, A, B6, niacin (B3), riboflavin (B2), and folate (B9). The protein derived from both the leaves and the grain contain all of the essential amino acids and are especially rich in lysine compared to other greens or grains. The leaves have a rich, earthy, grassy taste while the grain from the flowers is more nutty.