Bolivia 153

Family: Amaranthaceae Grain

Meet Bolivia 153 amaranth—an aromatic, nutty grain with a warm, earthy sweetness and a pleasantly chewy bite once cooked.

Its upright, richly branched plumes develop a striking, sunset-tinged presence that signals peak harvest readiness around 90 days. Grow it for hearty grain bowls, nourishing porridges, and bold, gluten-free flour for baking and thickening sauces.

Light: Full SunMaturity: 90 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Bolivia 153 cooks up with a chewy, resilient texture and a warm, nutty sweetness that doesn’t fall apart under simmer—great for grain bowls and porridge where you want bite. Use it like a sturdier quinoa: it holds its shape, then takes on fat and acid beautifully for big, clean mouthfuls.

Best Uses

hot grain bowls where it stays toothsome instead of mushy
thick, spoonable porridges (milk or stock-based) that cling to the spoon
gluten-free amaranth flour for nutty flatbreads or sturdy cookies
grain-based thickeners for stews and chili without turning grainy

Flavor Profile

aromatic, nutty sweetness warm, earthy vegetal notes pleasantly chewy, springy bite (like short-grain barley meets quinoa)

Kitchen Pairings

butter or brown butter coconut milk black beans roasted corn miso lime

Frequently Asked Questions

How do I manage early blight on Bolivia 153 (90 days) if yellowing spots start showing on leaves?

Early blight (often starts as brown/black concentric spots on older leaves) can spread fast in warm, humid weather. Remove and discard heavily spotted leaves, then spray a labeled fungicide such as chlorothalonil or a copper-based product, making sure to cover both leaf surfaces every 5–7 days during active disease. Improve airflow by spacing plants and watering at the soil line (not overhead) to keep foliage dry.

How often should I water Bolivia 153 during the main growing phase (weeks 3–8 after transplanting)?

Keep the soil consistently evenly moist but not soggy—aim for roughly 1 inch of water per week, split into 2–3 deep waterings if it’s hot or windy. Check moisture 2–3 inches down: if it’s dry at that depth, water; if it stays wet or the soil smears, cut back. Avoid letting the soil swing between dry and waterlogged, which can trigger fruit cracking and uneven growth.

When is Bolivia 153 ready to harvest, and how do I know the timing is right?

Harvest at about 90 days when the fruits reach their expected full size and color for the variety, and the skins feel firm with a slight give when gently pressed. If you’re growing for peak flavor, pick in the morning and choose fruits that have fully colored instead of those that are still pale or partially green. If vines are still vigorous but fruits stall, check that they aren’t overgrown—too-long on the plant can soften quickly.