Green Leaf Amaranth

Family: Amaranthaceae Leafy Green

Fragrant, tender leaves unfurl in a lush cascade of deep green, with a softly succulent bite and a mild, earthy sweetness that feels both fresh and comforting.

Green Leaf Amaranth forms an upright, leafy mound in about 35 days, producing abundant foliage with a smooth, velvety surface and crisp midribs. Ideal for steaming and sautéing, it also shines in fresh salads and vibrant blends for greens-forward sauces and quick pickles.

Light: Full SunMaturity: 35 DaysHabit: Upright

Botanical illustration of Green Leaf Amaranth

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)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Green Leaf Amaranth is a friendly, leafy green—tender enough to eat at full freshness, but it also turns silky when heated without going stringy. Treat it like spinach’s gentler cousin: quick heat, sharp acid (lemon or pickling brine), and a little fat make the earthy sweetness sing.

Best Uses

quick sauté with garlic and chili until just wilted
steam and finish with citrus or a slick of butter
toss raw in salads where it stays tender rather than fibrous
stir into quick greens purées or coconut-milk soups
quick-pickle the leaves for a tangy, crunchy accent

Flavor Profile

mild earthy sweetness softly succulent, tender bite gentle herbaceous green taste cooks up velvety and lightly nutty

Kitchen Pairings

garlic ginger coconut milk lemon chile flakes butter

Frequently Asked Questions

What pest or disease most commonly affects Amaranthus viridis (green leaf amaranth), and how can I control it?

Leaf-eating caterpillars (including armyworms) are a frequent problem on Amaranthus viridis, especially in warm weather. Hand-pick caterpillars early in the morning and remove heavily chewed leaves, then spray a targeted Bacillus thuringiensis (Bt) product to the foliage and repeat according to the label. If you see leaf spots with gray/brown speckling, improve airflow between plants and avoid overhead watering; remove infected leaves promptly.

How often should I water green leaf amaranth (Amaranthus viridis) during its main growing phase?

During active growth, keep the top 1 inch of soil consistently moist, not soggy—aim for watering about every 2–3 days in warm weather, adjusting for rainfall and soil type. Water at the base to reduce leaf wetness, and let the soil surface dry slightly between waterings. Uneven moisture can slow leaf growth and make leaves less tender.

How do I know when Amaranthus viridis is ready to harvest?

Harvest at about 30–35 days when plants have formed a leafy canopy and individual stems are tender and leafy (usually 8–12 inches tall for first cuts). Pick the top 4–8 inches first to encourage branching, and harvest again every few days while new growth stays soft. If leaves become tough and plants start forming flowers, switch to lighter picking or stop harvesting to maintain best tenderness.