Roter Oktober

Family: Amaranthaceae Leafy Green

Tender, vividly colored foliage leads the senses—Roter Oktober callaloo unfurls in lush, ruby-tinged greens with a fresh, grassy snap and a pleasantly mild, spinach-like flavor.

At maturity (about 35 days), the leaves are crisp-tender and succulent, ideal for steaming, sautéing, and quick skillet-style dishes, where their color deepens beautifully. Grow it for bold, spoonable greens in soups and stews, or for vibrant pickling-style preparations that showcase its rich, living hue.

Light: Full SunMaturity: 35 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 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)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Roter Oktober callaloo is a call-and-response leafy green—tender enough to wilt fast, snappy enough to stay spoonable rather than collapsing into porridge. Use it late in the pot or in a hot quick sauté, where the ruby color deepens and the mild, grassy flavor drinks up fats and acids like olive oil and lemon.

Best Uses

quick sauté or skillet wilt with garlic-free seasoning when you want clean, grassy flavor
steam then dress while hot for a glossy, spoonable side
stir into soups and stews at the end so the leaves stay tender, not mushy
pickling-style preparations to spotlight the vivid living red hue

Flavor Profile

mild, spinach-like savor fresh grassy snap crisp-tender, succulent bite ruby-tinged color that holds under quick heat

Kitchen Pairings

garlic lemon olive oil coconut milk smoked meats (like smoked turkey or pork) ginger

Frequently Asked Questions

Why are my Amaranthus viridis (Roter Oktober) leaves turning yellow or developing black spots, and what should I do?

Yellowing with spots or patchy discoloration on leaves is often caused by fungal leaf spot and downy mildew conditions favored by humidity and wet foliage. Water at the soil line (not the leaves), space plants to improve airflow, and remove heavily affected leaves; if problems persist, use an appropriate copper-based fungicide according to label directions for leafy amaranth.

How often should I water Roter Oktober (Amaranthus viridis) during the main growing phase?

During the 3–4 weeks of active leaf growth, keep the top 1–2 inches of soil consistently moist but not waterlogged. Water deeply about 1–2 times per week depending on heat, and increase frequency during hot, dry spells so plants never wilt; this crop grows fast, so irregular drying can stunt leaf expansion.

How can I tell when Roter Oktober (Amaranthus viridis) is ready to harvest?

Harvest around 35 days when plants are producing a full, leafy head and individual leaves are tender and about the length you want for eating. Pick outer leaves first for continued regrowth, or harvest the whole plant when it reaches your preferred size; avoid delaying too long, because mature leaves can become tougher.