Blood Amaranth

Blood amaranth (Amaranthus cruentus) is a tall, striking annual originating in Central Mexico and Central America, grown both as a grain crop and a leaf vegetable. The variety 'Hopi Red Dye' reaches around 150 cm and produces long, deep burgundy, drooping flower tassels packed with small, protein-rich black seeds. Leaves are extraordinarily nutrient-dense, containing many times more iron, calcium, and carotene than common vegetables. It thrives in full sun and warm conditions, self-seeds reliably, and doubles as a dramatic cut flower.

Growing

Start seeds indoors 6 weeks before transplanting out, sowing 0.5 cm deep once soil temperature reaches 18 °C. Germination takes 5–8 days. Transplant seedlings outdoors once nights consistently stay above 12 °C and all frost risk has passed. For direct sowing, wait until soil is fully warm. Space plants 20 cm apart within rows, with 35–50 cm between rows. Thin or transplant carefully — amaranth dislikes root disturbance.

Care

Water regularly but avoid waterlogging; blood amaranth tolerates some drought once established. Feed with a balanced fertiliser when plants are 20–30 cm tall to support vigorous stem and flower development. No staking is typically needed, but in exposed sites a single stake per plant prevents lodging. Remove competing weeds early; once the canopy closes, the plant suppresses weeds itself. Allow a few plants to self-seed if desired for next season.

Harvest

Harvest young leaves continuously once plants reach 20–30 cm — cut outer leaves and the plant keeps producing. For grain, wait until the flower spikes are fully formed and seeds begin to dry on the plant; cut the entire spike when seeds just start to drop and hang upside down to finish drying. The harvest window extends from first leaf picking through until frost stops growth, a period of roughly 60 days.

In the kitchen

Young leaves taste mild and slightly earthy — use raw in salads, wilted in stir-fries, or steamed like spinach. Mature leaves suit soups and stews. The small black seeds can be popped like popcorn, cooked as porridge, or ground into a high-protein flour for baking. Flowers and seed spikes add dramatic colour to grain bowls and salads.

Storing

Fresh leaves keep 2–3 days wrapped loosely in the refrigerator. Blanch and freeze leaves for up to 6 months. Dried seeds store in an airtight container in a cool, dark place for up to 2 years. Dried flower spikes for decoration last indefinitely in a dry room away from direct light.