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.