Mayo Indian

Family: Amaranthaceae Vegetable

Tender, velvety leaves arrive in a lush cascade—deep green with a faint, velour-like sheen that feels almost luminous in the garden.

Mayo Indian delivers a pleasantly mild, earthy flavor and a crisp-tender texture that holds its character beautifully for fresh use and quick sautéing, as well as for vibrant sauces and soups. At about 50 days, you’ll be harvesting with confidence from vigorous plants that keep producing new growth for a steady supply of greens.

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

Culinary Notes

Chef's Note

Mayo Indian’s mild earthiness and crisp-tender, velvety leaf makes it a green you can actually taste, not just cook away. Because it wilts quickly, hit it with heat for just minutes or keep it raw—then finish with lemon and pepper to sharpen the flavor.

Best Uses

quick sautéing in a hot pan—so the leaves stay green and snappy
stir into soups at the end for a fresh, velour-like mouthfeel
blend into vibrant sauces for color and body—finished off with acid
use as a tender raw green in salads where it won’t overpower

Flavor Profile

mild, earthy flavor crisp-tender bite slightly vegetal, clean finish velvety leaf texture that wilts fast

Kitchen Pairings

garlic lemon black pepper coconut milk feta chili oil

Frequently Asked Questions

What pests or diseases commonly affect Amaranthus cruentus (mayo indian), and what should I do?

Look for aphids and leaf-chewing caterpillars, especially in warm weather; blast aphids off with a strong water jet and remove heavily infested leaves early. If you see leaf spots or a fuzzy gray/white moldy growth, cut off affected leaves and improve airflow—space plants and avoid wetting foliage when watering. For serious recurring outbreaks, use an insecticidal soap for aphids and rotate or remove the most diseased plants to break the disease cycle.

How often should I water Amaranthus cruentus during its main growing phase?

During active leaf growth, keep soil consistently moist but not waterlogged—typically about 1 inch (2.5 cm) of water per week, adjusted for heat and container size. Water at the base in the morning, and let the top 1 inch (2–3 cm) of soil dry slightly between waterings to prevent root stress and reduce leaf disease. Mulch around plants helps hold moisture through hot days.

How can I tell when Amaranthus cruentus (mayo indian) is ready to harvest?

Harvest at about 50 days when plants have reached a leafy height suitable for your use and the leaves are tender (generally before they get tough or very large). Pick young, outer leaves and tender tops first; avoid stripping all leaves at once so the plant can continue producing. Stop harvesting when leaves begin to mature hard or when the plant shifts strongly into flower/seed formation, since quality declines.