Mekong Red

Family: Amaranthaceae Vegetable

Velvety, deep green leaves with a dramatic red cast—Mekong Red amaranth unfurls with a lush, tender bite and a faintly sweet, earthy charm.

At about 55 days, the foliage forms an abundant, upright canopy that stays succulent for harvesting, making it a standout for fresh greens and quick sautés, as well as vibrant additions to soups and stews. Let its crimson stems and leaf veins bring instant color to your garden beds and your favorite green-forward dishes.

Light: Full SunMaturity: 55 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 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
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)	60
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Mekong Red’s tender, velvety leaves wilt fast and stay juicy, so cook it like a delicate green—high heat, short time. The faint sweetness and earthy edge make it sing against citrus, ginger, and creamy fats like coconut milk.

Best Uses

quick sauté with garlic and fat to keep the leaves supple (not sulfur-sad)
stir into soups and stews at the end for vivid color and a custardy leaf texture
blend into a silky green puree or pesto-style sauce with nuts and acid
use as a hot wilted top layer for rice bowls or beans

Flavor Profile

velvety, tender-leafy bite faint sweetness with an earthy, mineral edge mild grassy amaranth savor with a soft peppery whisper

Kitchen Pairings

garlic lemon juice ginger coconut milk chile oil black beans

Frequently Asked Questions

What pest or disease most commonly affects Amaranthus cruentus (Mekong Red), and how do I manage it?

Watch for aphids and leafminers, which can cluster on tender growth and leave distorted or tunnelled leaves. Spray a strong jet of water to dislodge aphids, then use insecticidal soap on the underside of leaves every 5–7 days until new growth is clean. If you see grayish fungal spots or stem issues, remove affected leaves and avoid overhead watering to keep foliage dry, since Amaranthus cruentus can develop leaf spot quickly in humid conditions.

How often should I water Mekong Red (Amaranthus cruentus) during the main growing phase?

Keep the soil evenly moist but not waterlogged from when seedlings establish until harvest, aiming for about 1 inch (2.5 cm) of water per week total including rainfall. Water deeply when the top 1 inch of soil feels dry, because consistent moisture supports fast leaf production over its ~55-day cycle. Mulch lightly to reduce surface drying, but keep mulch pulled slightly away from stems to prevent rot.

How can I tell when Mekong Red (Amaranthus cruentus) is ready to harvest?

Harvest start around 50–60 days after sowing when plants are actively growing and reach roughly 8–12 inches tall. Pick outer leaves first, cutting or pinching above the next leaf pair so the plant can keep producing; you should see tender regrowth within days. The best harvest timing is when leaves are firm and still young—avoid waiting for leaves to become tough or overly large.