Red Callaloo

Family: Amaranthaceae Leafy Green

Velvety, tender leaves emerge in a rich, deep red that feels almost luminous against the warm green backdrop of the plant.

Red Callaloo offers a pleasantly mild, spinach-like flavor with a succulent bite—ideal for steaming into silky greens, simmering into hearty sauces, or tossing fresh for a vivid, garden-bright garnish. Grow it for its fast 50-day turnaround and its show-stopping color that stays attractive from first harvest through repeated cuttings.

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)	65
Min Night Temp (°F)	40
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Red Callaloo stays tender and satiny under heat, turning from crisp leaf to silky greens without collapsing into mush—exactly what you want for fast braises. Its mild, spinach-like flavor is a color amplifier, so it plays best with bold salt, fat, and bright citrus rather than heavy aromatics.

Best Uses

steamed greens with a quick butter/garlic sheen
simmered into red, silky braises or creamless stews
quick sauté or stir-fry, finished with a squeeze of citrus
raw or barely-wilted toss as a vivid garnish

Flavor Profile

mild, spinach-like earthiness succulent, tender leaf bite slightly grassy, clean finish color-forward velvety texture when cooked

Kitchen Pairings

garlic coconut milk black pepper lime or lemon smoked meats or salted fish scallions

Frequently Asked Questions

What pest or disease commonly affects Amaranthus cruentus (red callaloo), and how can I control it?

Watch for leaf-eating caterpillars and aphids, which often cluster on tender new growth of Amaranthus cruentus. Remove heavily infested tips by hand early, then spray with insecticidal soap or neem, repeating every 5–7 days until new growth is clean. If you see sudden wilting with grayish mold on leaves (often from poor airflow), thin plants and water at the soil line to keep foliage dry.

How often should I water red callaloo during the main growing period?

During active growth (about weeks 2–7), keep the soil consistently moist but not waterlogged—aim for the top 1 inch to dry slightly between waterings. In hot weather, this usually means watering about 1–2 times per week depending on your soil; sandy soils need more frequent watering. Mulch lightly to steady moisture, because callaloo that swings between very wet and very dry can slow leaf production.

How do I know when Amaranthus cruentus (red callaloo) is ready to harvest?

Harvest at roughly 45–50 days when plants reach a leafy, fast-growing height and you can pinch or cut young leaves without the stems being tough. Take the tender top leaves and 4–6 inch tips first; this encourages branching and more harvests. If leaves get large and the stems turn noticeably fibrous, harvest sooner on the next cut.