Prince's Feather

Amaranthus hypochondriacus, commonly known as Prince's Feather or Prince-of-Wales Feather, is an upright warm-season annual valued both as an ornamental and an edible green. Its striking fuchsia-to-deep-red foliage and feathery flower plumes make it one of the most visually dramatic plants in the kitchen garden. It thrives in full sun and tolerates heat and moderate drought once established. Young leaves are tender with a mild, earthy flavour suitable for salads, microgreens, and stir-fries.

Growing

Direct sow seeds onto the surface or press them to no more than 0.5 cm deep once soil temperatures reach 18 °C. For earlier crops, start indoors 4–6 weeks before outdoor transplant conditions are met, transplanting once nights stay reliably above 15 °C. Thin or space plants to 30 cm apart for leaf production; allow 45–60 cm for plants grown for flower plumes. Seeds germinate in 7–14 days under warm conditions.

Care

Water consistently during establishment; once plants are 15–20 cm tall they tolerate short dry spells. Apply a balanced fertiliser once when plants reach 20 cm if growing in poor soil — avoid excess nitrogen, which reduces colour intensity. No staking needed for leaf crops; taller flower-plume plants may need light support in exposed positions. Remove competing weeds early, as young seedlings are slow to establish against weed pressure.

Harvest

Begin harvesting outer leaves for salad size at around 50 days, when leaves are 5–10 cm long and deeply coloured. For cut greens, snip stems leaving two to three sets of leaves to encourage regrowth. Harvest flower plumes for cut flowers before they fully open. Plants continue producing leaves until temperatures drop below 10 °C or plants set heavy seed loads.

In the kitchen

Use young leaves raw in salads or grain bowls where their vivid colour adds visual impact. Mature leaves hold up well in sautés, stir-fries, and soups. The mild, slightly earthy flavour pairs well with citrus dressings, garlic, and sesame. Use as microgreens within days of germination for the most intense colour and tender texture. Flower plumes are edible and make striking garnishes.

Storing

Fresh-cut leaves keep for 3–5 days wrapped loosely in a damp cloth in the refrigerator. For longer storage, blanch leaves for 60 seconds, cool in ice water, pat dry, and freeze in airtight bags for up to 6 months. Dried flower plumes last indefinitely in a cool, dark, dry location.