Red Leaf Amaranth

Velvety, deep red foliage unfurls with a lush, tender bite—All Red Leaf Amaranth is a callaloo favorite for gardeners who want color and flavor in the same harvest.

Leaves are succulent and pleasantly earthy, with a mild, greens-like savor that shines in fresh sautés and quick braises, and also holds up beautifully for soups and stews. Grow it for repeated cuttings at about 40 days, then enjoy the steady stream of richly pigmented leaves that make every pot look as vibrant as the garden.

Light: Full SunMaturity: 35 DaysHabit: Upright

Botanical illustration of Red Leaf Amaranth

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 30th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
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)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Red Leaf Amaranth eats like a more succulent, earthier greens—tender enough for a fast sauté, but structured enough to survive a simmer without turning to wet spinach. Use it as your color-and-green combo: it juices the pot while staying pleasantly toothsome.

Best Uses

quick skillet sauté with garlic and oil (fast wilting, no mush)
callaloo-style braise or steam, then finish with acid
sturdy soups and stews where the leaves keep their texture
collard-style simmer with stock and aromatics

Flavor Profile

earthy, gently mineral savor tender, succulent leaf bite mild greens-like bitterness deep red color that turns broths richly hued

Kitchen Pairings

garlic coconut milk smoked pork or bacon lime or lemon juice scallions

Frequently Asked Questions

What pest or disease commonly affects Amaranthus viridis (red leaf amaranth/green calaloo), and how can I manage it?

A frequent issue is leaf-chewing caterpillars and flea beetles, which cause holes and ragged leaves on young plants. Hand-pick caterpillars and remove heavily damaged leaves early, then use a floating row cover to prevent new adults from laying eggs; for small beds, re-cover after harvest every time you remove leaves. If you see spotting that spreads during humid weather, avoid overhead watering, space plants for airflow, and remove infected leaves to slow spread.

During the main growing phase, how often should I water Amaranthus viridis, and what soil moisture should I keep?

Keep the top 1–2 inches of soil consistently moist but not waterlogged from sprouting through leaf harvest (about the first 4–5 weeks). In full sun, this typically means watering every 1–2 days in warm weather, less often if rainfall keeps the bed moist. Check by feel—if the soil surface dries out and dusts, water deeply until it’s moist through the root zone.

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

Harvest when plants reach about 20–30 cm (8–12 in) tall and have tender, flavorful leaves, typically around 35 days from sowing. Take the outer leaves first and clip back the growing tips to encourage new leaf growth; stop harvesting individual plants when leaves become tough or the plant starts forming flower heads. If you see flower buds, shift to lighter, frequent harvesting since leaf quality declines as it switches to seed production.