Green Tasty Amaranth

Family: Amaranthaceae Leafy Green

Tender, vividly green leaves unfurl with a fresh, slightly nutty bite and a succulent, spoonable texture that feels made for quick, satisfying meals.

Green Tasty Amaranth grows fast to a harvest-ready clump in about 35 days, producing abundant foliage with a clean, mild flavor that holds its character whether steamed, sautéed, or stirred into hearty callaloo-style dishes. Let it become your go-to leafy green for bold color in the bowl and a lush, garden-fresh mouthfeel from first harvest to the next.

Light: Full SunMaturity: 35 DaysHabit: Upright

Botanical illustration of Green Tasty 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)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Green Tasty Amaranth is tender and green-buttery in the mouth—heat makes it go spoonable, not sulky or bitter. It’s the kind of leafy green that keeps its bite in callaloo and soups, especially when you lean into fat (butter/coconut) plus a bright acid finish.

Best Uses

quick steam and finish with butter or olive oil
sauté/stir-fry until just wilted for a glossy, tender mouthfeel
callaloo-style braises where the leaves act like a hearty, edible thickener
toss into soups/stews at the end for that vivid green, soft chew

Flavor Profile

fresh, slightly nutty bite succulent, spoonable tenderness clean, mild greens flavor tolerates heat without turning bitter

Kitchen Pairings

coconut milk garlic ginger lemon juice smoked meats butter

Frequently Asked Questions

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

A frequent issue is leaf-chewing caterpillars (and other chewing larvae) that cause ragged holes in tender leaves. Hand-pick early and spray in the evening with an insecticidal soap or Bt (Bacillus thuringiensis) to target the larvae without harming beneficial insects too much. If you see sticky honeydew or sooty mold, check the undersides for aphids and rinse with a strong jet of water, then spot-spray with insecticidal soap.

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

Keep the soil evenly moist but not soggy from planting through harvest—aim for consistent moisture in the top 1–2 inches. In warm weather, this usually means watering deeply about 1–2 times per week, increasing to more frequent watering if the top layer dries quickly. Avoid letting it wilt repeatedly because stressed plants slow leaf growth and become tougher.

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

Harvest after about 35 days when plants are actively growing and leaves are tender—snip the top 2–4 inches and a few outer leaves per plant. You can take repeat harvests every few days as long as you don’t remove more than about one-third of the plant at a time. If leaves start getting coarse or the plant shifts toward flowering, harvest becomes less tender and should be done promptly.