Garnet Red

Family: Amaranthaceae Leafy Green

Velvety, garnet-tinged leaves unfurl with a rich, earthy sweetness and a faintly peppery lift—an eye-catching green that tastes as alive as it looks.

Garnet Red forms lush, upright growth with tender, succulent foliage that stays pleasantly crisp when gathered young, making it ideal for steaming, sautéing, and quick stir-ins, as well as for vibrant sauces and pickling-style preserves. At about 50 days, you’ll enjoy a steady harvest of deep ruby highlights that deepen with warmth, turning every bowl into a living bouquet of color.

Light: Full SunMaturity: 50 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	Jun 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	70
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Garnet Red’s young leaves carry a juicy, velvety bite with an earthy sweetness and a small peppery snap—perfect when you don’t want greens turned to mush. Heat it fast and finish bright (citrus or tang) so the ruby color and the peppery lift stay awake on the tongue.

Best Uses

quick sauté or stir-in where you want leaves to stay crisp
steam and finish with butter or olive oil to soften the pepper edge
blend into a vivid warm sauce or purée for ruby-green color
pickling-style preserves for tangy, earthy pop

Flavor Profile

earthy, sweet-green flavor faintly peppery lift tender, succulent crunch

Kitchen Pairings

garlic ginger lemon soy sauce olive oil goat cheese

Frequently Asked Questions

What pest or disease is most likely on Amaranthus viridis (red leaf amaranth), and how do I control it?

Watch for aphids, which commonly cluster on young, tender shoots of amaranth; they can stunt growth and leave sticky residue. Rinse plants with a strong jet of water, then spot-treat with insecticidal soap, repeating every 5–7 days if needed. Good airflow and avoiding wet foliage helps reduce fungal leaf spotting during humid weather.

How often should I water Amaranthus viridis during the main growing phase?

Keep the soil evenly moist from sprouting through leaf production—about 1 inch (2.5 cm) of water per week total, adjusted for heat and wind. Water deeply when the top 1 inch of soil feels dry, rather than frequent light sprinkles, to encourage steady leaf growth. In consistently dry spells, leaves can turn smaller and tougher quickly.

How can I tell when Garnet Red amaranth (Amaranthus viridis) is ready to harvest?

Harvest at around 45–60 days, when plants are well-leafed and tender—typically once individual plants form a leafy canopy with leaves about 4–8 inches long. Pick the outer leaves first and cut just above a node so new leaves keep coming; stop when plants begin to bolt or stems elongate rapidly. For best texture, harvest in the morning when leaves are crisp and hydrated.