Amaranth

Thrives in USDA Zones 3 - 11

• Direct Sow

  After last frost when soil is warm, 60°F+

• Harvest

  90 - 120 days; harvest grain when seed heads are dry and seeds shake loose; harvest young leaves continuously from 3 - 4 weeks onward

• Amaranth tolerates neglect that would set back most vegetables. In drought, water deeply but infrequently rather than shallow and often.

• Thin aggressively - crowded amaranth produces small, poorly developed seed heads. Give each plant full space.

• For leaf harvests, keep plants from bolting early by harvesting the growing tip when plants are 12 to 18 inches tall. This promotes branching and more leaf production.

• Allow a few plants to fully ripen seed and drop naturally at season's end. They will self-seed for next year.

• Aphids
• Flea Beetles
• Leafminers
• Tarnished Plant Bug

Kingdom

Plantae

Family

Amaranth family (Amaranthaceae)

Genus

Amaranthus

Species

Amaranthus cruentus

Grain amaranth was domesticated from wild Amaranthus hybridus in Mesoamerica, with archaeological evidence of cultivation in Mexico dating to around 4,000 BCE. The Aztec empire relied on amaranth as a major food crop alongside maize and beans, and production was substantial enough that amaranth grain was collected as tribute from conquered territories. The grain was also used in religious ceremonies, which led Spanish colonisers in the 16th century to ban its cultivation as part of the suppression of Aztec religious practice - a disruption significant enough to nearly eliminate it from the regional food system for centuries. It continued to be grown by indigenous communities in highland Mexico and the Andes, where Andean species including Amaranthus caudatus were cultivated independently. Western botanical and nutritional interest in amaranth revived in the 1970s when researchers identified its complete amino acid profile, including lysine - an amino acid typically limiting in cereal grains - and it has since been promoted as a nutritional grain crop globally.

Amaranth was primarily a food and ceremonial crop in Mesoamerican cultures rather than a medicinal plant. Its significance was nutritional and religious, and the suppression of its cultivation by Spanish colonisers was aimed at disrupting ceremonial practice rather than agricultural productivity per se.

• Aztec Staple and Ceremonial Crop - Seeds

  Amaranth grain was one of the four primary Aztec food crops alongside maize, beans, and chia. Its seeds were ground into flour, popped like popcorn, and mixed with honey or blood to form figures used in religious ceremonies. The Spanish colonial prohibition on amaranth cultivation - aimed at eliminating the ceremonial use - was one of the most consequential agricultural interventions of the conquest period, collapsing a system of grain production that had fed millions.

• Andean Cultivation - Seeds

  Andean amaranth species, particularly Amaranthus caudatus (kiwicha), were cultivated by pre-Columbian Andean civilisations and continue to be grown in highland Peru and Bolivia. Kiwicha is used in traditional Andean cuisine and has been incorporated into school feeding programmes in Peru as a nutritionally dense grain.

• Edible Leaves Across Cultures - Leaves

  Wild and cultivated amaranth leaves have been used as cooked greens across Africa, Asia, and the Americas for millennia, often under local common names. In West African cuisines, amaranth leaves are a staple vegetable. In India, the leaves are cooked as a green called chaulai. The leaf use is independent of grain cultivation and reflects the plant's adaptability and widespread naturalisation as an edible weed.

Amaranth grain and leaves are safe for most people. The leaves contain oxalates and should be cooked before eating in quantity, particularly for people with kidney stone history. The grain is gluten-free.

This information is provided for historical and educational purposes only and is not medical advice. Always consult a qualified healthcare professional before making decisions related to your health.

• Root System

  Taproot system with lateral roots; more drought-tolerant than fibrous-rooted annuals. Does not tolerate waterlogged conditions.

• Stem

  Stout, upright stem reaching 4 to 8 feet tall depending on variety. Often branched when given space. Stems are edible when young.

• Leaves

  Broad, oval to diamond-shaped leaves with prominent veins, often flushed red or purple in grain varieties. Young leaves are tender and mild; older leaves become tougher and stronger-flavoured.

• Flowers

  Dense, erect or drooping plumes made up of thousands of tiny flowers, often vivid red, gold, or green. Wind-pollinated and highly attractive to beneficial insects during bloom.

• Fruit

  Tiny, lens-shaped seeds enclosed in papery husks within the dried plume. Seeds can be cream, gold, red, or black depending on variety. A large seed head contains tens of thousands of seeds.

• Golden Giant

  Tall productive grain amaranth with golden seed heads and very high yield. One of the best varieties for flour production.

  Best for

  grain harvest, flour

• Plainsman

  Early-maturing grain amaranth bred for short-season climates. Compact plant with large seed heads.

  Best for

  short-season gardens, grain harvest

• Burgundy

  Deep burgundy leaves and seed heads; dual-use for greens and grain. Strong ornamental presence in the garden.

  Best for

  edible landscaping, leaf harvest, grain

• Hopi Red Dye

  Traditional Hopi variety grown for deep red pigment and grain. Rich cultural heritage and outstanding color.

  Best for

  heritage gardens, grain, natural dye

• Green Tails

  Long, cascading green seed heads on a compact plant. Good dual-purpose variety for greens and moderate grain production.

  Best for

  leaf harvest, cut flower, grain