Calaloo Jamaican Callaloo

Family: Amaranthaceae Leafy Green

Sink your senses into Calaloo Jamaican Callaloo’s lush, tender foliage—vivid, spinach-like leaves with a fresh, green snap and a pleasantly savory depth.

Expect a quick turnaround to harvest in about 35 days, with abundant growth that stays pleasantly tender for repeat picking. Ideal for steaming, sautéing, and simmering into richly flavored pot dishes, this leafy green also shines in hearty sauces and quick stir-ins for bold, garden-fresh color.

Light: Full SunMaturity: 35 DaysHabit: Upright

Botanical illustration of Calaloo Jamaican Callaloo

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	May 30th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Calaloo delivers tender, vividly green leaves that cook fast—ideal when you want greens to keep their snap while soaking up flavorful liquid. It’s a great choice for callaloo-style simmering and for finishing sauces, where its savory, slightly nutty edge makes every spoonful taste like the garden just got chopped.

Best Uses

quick sauté with a hot pan so the leaves stay bright and not soggy
steam then finish in a butter/stock glaze for silky pot-food texture
simmer into Jamaican-style callaloo or other slow pot dishes where it stays tender
stir-in at the end for thickening body in hearty sauces and stews

Flavor Profile

savory, greens-forward bite spinach-like tenderness with a clean green snap pleasantly earthy, slightly nutty finish

Kitchen Pairings

coconut milk scotch bonnet (or hot pepper) smoked ham lime juice butter garlic-free aromatic base like ginger

Frequently Asked Questions

What pest or disease most often troubles Amaranthus tricolor (Jamaican callaloo), and how do I control it?

A common issue is leaf-feeding caterpillars (often chewing holes) and aphids clustering on tender shoots. Handpick caterpillars early in the morning, spray affected growth with a strong jet of water, and use insecticidal soap to knock down aphids without harming beneficial insects. If you see black, water-soaked spotting or rapid leaf collapse, remove diseased leaves and improve airflow by thinning plants so leaves dry faster after watering.

How often should I water Amaranthus tricolor during the main growing phase, and what soil moisture level is best?

During the 3–4 weeks of active leaf growth, keep the soil evenly moist but not soggy—aim for consistently damp soil to about the top 1–2 inches. Water about 1–2 times per week depending on heat, and check by feel: if the top 1 inch dries out, water thoroughly. Avoid letting it dry hard then flood, because callaloo becomes tougher and can bolt sooner under drought stress.

How can I tell when Jamaican callaloo (Amaranthus tricolor) is ready to harvest?

Harvest at about 30–35 days, when plants are leafy and tender with well-developed stems but before leaves get coarse. Take “cut-and-come-again” harvests by snipping the top 4–6 inches of growth and leaving the lower leaves and growing point so it regrows. Stop harvesting individual tips if the plant starts forming seed heads, since the foliage quality declines quickly.