Chinese Multicolor Spinach

Family: Amaranthaceae Vegetable

Sweetly tender leaves emerge in a living rainbow—soft, juicy blades with a multicolored blush of green, cream, and rosy tones that catches the light as they mature.

Chinese Multicolor Spinach offers a delicate, spinach-like flavor with a crisp, succulent texture that stays pleasantly tender at harvest. Grow it for fresh salads and vibrant, quick-stirred greens, or let its colorful foliage shine in sauces and sautés for a garden-to-plate showpiece.

Light: Full SunMaturity: 40 DaysHabit: Upright

Botanical illustration of Chinese Multicolor Spinach

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	Jun 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

These multicolored blades cook down fast without turning steely, so you want heat that’s hot and brief. Treat it like premium spinach: crisp-tender in stir-fries, and bright with lemon/soy or softened with garlic-butter so the sweet green flavor stays intact.

Best Uses

wilt-fast stir-fries where the leaves stay glossy and snappy
raw or lightly dressed salads—use thinly sliced stems for extra crunch
quick sauté with garlic and butter for a silky, barely-cooked green
blended into bright green sauces or pesto for a fresh, tender body

Flavor Profile

sweet, spinach-like vegetal flavor crisp-tender, juicy leaf texture mild bitterness that stays clean and bright light, quick-cooking finish

Kitchen Pairings

garlic sesame oil ginger lemon soy sauce goat cheese

Frequently Asked Questions

What pest or disease commonly affects Amaranthus cruentus (Chinese multicolor spinach), and how do I control it?

Watch for leaf-eating caterpillars (e.g., cabbage loopers) and aphids, which can cluster on tender growth and cause distorted leaves. Use row cover early to prevent egg-laying, then hand-pick caterpillars and rinse aphids off with a strong water jet; if needed, spot-treat with insecticidal soap on affected plants only. Keep plants spaced for airflow and avoid overhead watering to reduce leaf-spot risk.

How often should I water Chinese multicolor spinach during the main growing phase?

During active leaf production, keep the top 1–2 inches of soil consistently moist, not waterlogged. For most home gardens that means watering about 1–2 times per week, more often in hot, windy weather (water when the surface starts to dry). Aim to water at the base in the morning so leaves stay dry.

How can I tell when Amaranthus cruentus is ready to harvest?

Harvest at about 35–45 days (often around day 40) when plants have formed a leafy top with tender, flexible leaves. Snip leaves and tender stems regularly—take only the amount you need and avoid removing more than about one-third of the plant at a time to keep it producing. If plants start to bolt or get tall and tough, harvest immediately and remove flowering tops to slow toughness.