Kerala Red

Family: Amaranthaceae Leafy Green

Tender, jewel-toned leaves arrive with a vivid Kerala Red blush—deep crimson veining over lush green—offering a pleasantly earthy, gently sweet flavor.

The foliage is crisp-tender and quick to mature, forming a compact, leafy stand that’s ideal for fresh harvest and for turning into vibrant, red-tinged callaloo-style dishes and silky sauces. Grow it for a fast, high-yielding splash of color that stays attractive from first snip to peak abundance.

Light: Full SunMaturity: 10 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	May 5th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	10
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	50
Min Night Temp (°F)	40
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Kerala Red callaloo is all about fast, lively greens—its crisp-tender texture holds up in a quick pan, then turns silky when you braise it. The crimson veins cook down into a faint red tint, so it cooks like a leaf and tastes like earthy, gently sweet comfort with a clean, peppery edge.

Best Uses

quick-sautéed greens with garlic and oil
callaloo-style braise with aromatics and coconut milk
steamed then tossed with lime and salt for a snappy side
blended into a silky, red-tinged sauce for fish or chicken

Flavor Profile

earthy-sweet undertone crisp-tender leafy bite gentle bitterness on the finish rose-red color that bleeds slightly into cooking

Kitchen Pairings

coconut milk lime garlic ginger chili fish (like cod or snapper)

Frequently Asked Questions

What pest or disease most commonly affects Amaranthus tricolor (Kerala Red), and what should I do?

A common issue is downy mildew (often seen as yellow patches on leaves with a fuzzy gray/green growth on the underside), especially when foliage stays wet. Remove the worst affected leaves immediately, improve airflow between plants, and water at the soil line to keep leaves dry. If it keeps spreading, switch to a labeled fungicide suitable for edible amaranth and follow label timing before harvest.

How often should I water Amaranthus tricolor during its main growing phase, and what soil moisture level is best?

During active leaf growth, keep the top 1–2 inches of soil consistently moist but not waterlogged—typically about 1–2 waterings per week depending on heat and soil type. In hot weather, check daily: if the surface is drying and crusting, water enough to re-wet the root zone. Avoid letting it go bone-dry, because stress can push plants toward quick, less tender growth.

How can I tell when Kerala Red Amaranthus tricolor is ready to harvest?

Harvest when plants are about 8–10 days from sowing and leaves are young and tender, typically before they get too large or begin to look coarse. Pick outer leaves first, or harvest whole tips if you want a uniform bunch. If you notice the stems getting thick or the plant starting to bolt, harvest sooner for the best flavor and texture.