50+ Organic Green Malabar Spinach seeds(Basella alba) Mong Toi Mu er cai Ceylon spinach Vine Spinach USAMalabar spinach, it is known as Ceylon spinach, Indian spinach, vine spinach and climbing spinach. It is called spinach even though it is not related to spinach because the flavor is similar, slightly peppery with a hint of citrus. Malabar spinach is usually eaten raw in salads. When cooked, it can become slimy like Okra.Nevertheless, it is often used in stir fries, soups and as pot herb for stews. The stems are mucilaginous and are used as a thickening agent.Sowing:Soak the Malabar spinach seeds overnight to soften hard seed coat. Gardeners in zone 7 and warmer can direct sow their Malabar seeds in their gardens 2 – 3 weeks after their last frost date when the soil has warmed. Tropical seeds will not germinate in cold soil. The seeds germinate best when the soil is between 65°F and 75°f. Plant your seeds ½ inch deep. You can look for germination in about 3 weeks. Thin your seedlings to 12 inches apart.Growing:Malabar spinach needs full sun and rich, well-drained soil. It also likes hot weather, 80s and 90s. Below 80°F growth of your vines will slow.Keep the soil constantly moist. If it starts to dry out, the vines will develop their flowers. If the plants flower, the leaves become bitter. Some gardeners grow Malabar spinach as an ornamental plant, so flowering wouldn’t be a concern and might actually add to the attractiveness of the plant.A balanced slow release fertilizer is best for this plant. Sprinkle some on the soil when you plant your seedlings. Or if you direct sowed your seed, after the seedlings have developed their first set of true leaves.Because this is a vine, you will need to provide support for it. It will grow equally well on a trellis, a fence, an arbor or a hanging basket. Count on your vine growing to least 6 feet when grown as an annual and 30 feet when grown as a perennial in tropical climates.Harvesting:Wait until summer when your vine has enough foliage to maintain growth to begin harvesting. This is conveniently when your regular spinach will be petering out. Once summer has arrived, you can harvest leaves from your vine. Don’t completely denude it. Leave at least 1/3 of the leaves on the plant.

1000+Red Garnet Amaranth Seeds (Amaranthus tricolor)Red Spinach Kiwicha Microgreens Garden Seeds USA The beautiful foliage and blooms of Red Garnet Amaranth will be a great addition to your garden! Green foliage shows its red highlights best in hot conditions. Delicately flavored sprouts can be used as a garnish for your salads.Young leaves can be cooked like spinach.Amaranth greens have a higher iron content than any other green vegetable except parsley, as well as containing many valuable vitamins and minerals. Sowing and PlantingSow the seeds directly in the ground in mild climates, after temperatures are reliably above 60 degrees Fahrenheit, or start it inside four to six weeks before the last expected frost.Germination should occur within 8-10 days. When you’re ready to plant, choose a sunny location for it. This fast-growing plant needs at least six to eight hours of sunlight daily to perform well. Amend poor soils well with compost, manure or peat moss. Red Garnet amaranth needs moderately fertile, but consistently moist soil, and grows best with a soil pH between 6.5 and 7.5. Amend acidic soils with lime, or alkaline soils with sulfur, to adjust the soil pH. In dry conditions, water it two or three times weekly, or as needed to keep the soil moist 1 inch beneath the surface. Amaranth tolerates drought very well once established, but the greens will be more tender if the soil is kept moist.FertilizingRed Garnet amaranth after planting and every six weeks with 2 tablespoons of granular 10-10-10 fertilizer per plant. Spread the fertilizer on the soil 6 inches from the plant and till it lightly. HarvestingThe leaves will begin to mature in about 40 days after planting. Individual leaves can be lightly harvested from each plant even if the goal is to harvest the grain, which will mature about 120 days after planting.Amaranth greens can be harvested as soon as they grow big enough for eating, and continue producing well into late summer. For the best flavor,harvest the leaves before the plant flowers.To harvest the grain, remove the seed heads individually as they ripened or cut the whole plant and hang it to dry when most of the heads have ripened.

500+ Red Amaranth Seeds Red stripe leaf Chinese Spinach Yin Cho Callaloo USARed amaranth native to Central and South America. The leaves of amaranth are often used as a leafy vegetable. Treat them like spinach. Saute them in olive oil and a bit of bacon or steam them and serve them with butter, salt and pepper. Both the leaves and the seeds are nutritionally dense and are good sources of dietary fibre , calcium, and iron ; the seeds are also high in protein . Sowing and PlantingSow the seeds directly in the ground in mild climates, after temperatures are reliably above 60 degrees Fahrenheit, or start it inside four to six weeks before the last expected frost. When you’re ready to plant, choose a sunny location for it. This fast-growing plant needs at least six to eight hours of sunlight daily to perform well. Amend poor soils well with compost, manure or peat moss. Red amaranth needs moderately fertile, but consistently moist soil, and grows best with a soil pH between 6.5 and 7.5. Amend acidic soils with lime, or alkaline soils with sulfur, to adjust the soil pH. In dry conditions, water it two or three times weekly, or as needed to keep the soil moist 1 inch beneath the surface. Fertilizing: Red amaranth after planting and every six weeks with 2 tablespoons of granular 10-10-10 fertilizer per plant. Spread the fertilizer on the soil 6 inches from the plant and till it in lightly. HarvestingThe leaves will begin to mature in about 40 days after planting. Individual leaves can be lightly harvested from each plant even if the goal is to harvest the grain, which will mature about 120 days after planting.

500+ Red Amaranth Seeds Red stripe leaf Chinese Spinach Yin Cho Callaloo USARed amaranth native to Central and South America. The leaves of amaranth are often used as a leafy vegetable. Treat them like spinach. Saute them in olive oil and a bit of bacon or steam them and serve them with butter, salt and pepper. Both the leaves and the seeds are nutritionally dense and are good sources of dietary fibre , calcium, and iron ; the seeds are also high in protein . Sowing and PlantingSow the seeds directly in the ground in mild climates, after temperatures are reliably above 60 degrees Fahrenheit, or start it inside four to six weeks before the last expected frost. When you’re ready to plant, choose a sunny location for it. This fast-growing plant needs at least six to eight hours of sunlight daily to perform well. Amend poor soils well with compost, manure or peat moss. Red amaranth needs moderately fertile, but consistently moist soil, and grows best with a soil pH between 6.5 and 7.5. Amend acidic soils with lime, or alkaline soils with sulfur, to adjust the soil pH. In dry conditions, water it two or three times weekly, or as needed to keep the soil moist 1 inch beneath the surface. Fertilizing: Red amaranth after planting and every six weeks with 2 tablespoons of granular 10-10-10 fertilizer per plant. Spread the fertilizer on the soil 6 inches from the plant and till it in lightly. HarvestingThe leaves will begin to mature in about 40 days after planting. Individual leaves can be lightly harvested from each plant even if the goal is to harvest the grain, which will mature about 120 days after planting.