Hong Toshu

Family: Amaranthaceae Leafy Green

Tender, fast-growing Hong Toshu leafy amaranth brings a lush, spinach-like succulence with a gently sweet, green-forward flavor.

Leaves form in generous clusters, with a crisp-yet-silky texture that stays vibrant through repeated harvests. Ideal for fresh bunches and quick sautés, it’s a beautiful, productive choice for gardeners who love bold greens and reliable, 45-day results.

Light: Full SunMaturity: 45 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 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
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)	40
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Hong Toshu leafy amaranth cooks fast and stays lush—its leaves get silky without turning mushy, so it stands up to high-heat sautéing. Go bold with garlic/chili or sesame-soy; it’s a green that wants contrast, bright acid, and a little fire.

Best Uses

fast sauté with garlic and chili to keep the leaves glossy
steamed or quick-blanched greens for tossing with sesame or soy
light stir-fry where the stems stay pleasantly snappy
fresh bunch use in warm salads where they wilt but stay intact

Flavor Profile

spinach-like succulence gently sweet, green-forward flavor crisp-yet-silky leaves quick-cooking tenderness with no bitter bite

Kitchen Pairings

garlic ginger sesame oil soy sauce chili flakes lemon

Frequently Asked Questions

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

A common issue is leaf spot and downy mildew-like symptoms, especially when leaves stay wet and airflow is poor. Water at the soil line, avoid wetting foliage, and remove badly spotted leaves; if problems persist, spray a copper-based fungicide according to label directions. For pests, watch for aphids and treat early by blasting plants with water and using insecticidal soap when colonies first appear.

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

During active leaf growth, keep the top 1–2 in (2.5–5 cm) of soil consistently moist but not waterlogged, typically watering about 1–2 times per week depending on heat and soil type. Aim for deeper soaking so roots stay evenly hydrated, then let the surface dry slightly between waterings. If plants wilt during midday but recover by evening, increase watering frequency rather than adding lots of water at once.

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

Harvest about 40–45 days after sowing when plants are lush and tender and leaves are fully developed but not tough. Pick outer leaves first (and/or cut the top for a new flush) in the morning for best texture; regular harvesting encourages continued leaf production. If leaves become noticeably coarse or plants bolt to flower, switch to more frequent picking or harvest sooner to maintain tenderness.