Edible Amaranth

Amaranthus tricolor, known as edible amaranth or parrot amaranth, is a fast-growing leafy annual originating from tropical Asia. It produces vivid red-violet to magenta foliage that is harvested as microgreens, baby leaves, or full-sized plants. The flavour is mild and spinach-like. It thrives in warm, sunny conditions and cannot tolerate frost.

Growing

Start seeds indoors 4 weeks before transplanting outdoors, once nights stay reliably above 15 °C. Sow 0.5 cm deep into moist, well-drained compost. For microgreens, broadcast-sow densely in trays; for full plants, space at 20–35 cm. Germination takes 5–8 days when soil temperature reaches at least 18 °C. Direct-sow outdoors only after warm conditions are established. Sow in successive batches to extend harvest.

Care

Water consistently but avoid waterlogging — amaranth tolerates brief dry spells better than wet feet. Feed with a balanced liquid fertiliser every 2–3 weeks for full-sized plants. No staking required for most varieties, but tall plants in exposed positions may benefit from light support. Thin microgreen trays to prevent damping-off. Remove any flowering stems promptly if leaf production is the priority.

Harvest

For microgreens, cut stems at soil level once seedlings reach 5–8 cm tall, typically 10–20 days after sowing. For baby leaves, harvest individual outer leaves from 20–30 days onward. Full plants are ready from 40–50 days; harvest whole stems or continue picking leaves until the plant sets seed or frost arrives. Leaves are at their most tender and mildest before flower heads form.

In the kitchen

Use young leaves and microgreens raw in salads and wraps — the vivid magenta colour adds dramatic visual contrast. Larger leaves can be wilted and used like spinach in stir-fries, soups, dal, and omelettes. The mild, slightly earthy flavour pairs well with garlic, sesame, chilli, and lemon. Stems of young plants are also edible when tender.

Storing

Store freshly cut microgreens or leaves unwashed in a sealed container lined with paper towel in the refrigerator for up to 5 days. Larger harvested leaves keep for 3–4 days refrigerated. For longer preservation, blanch and freeze leaves in portions for up to 6 months. Dried leaves can be crumbled as a seasoning and stored in an airtight jar in a cool, dark place for several months.