Thai White

Family: Amaranthaceae Leafy Green

Tender, fast-growing Thai White leafy amaranth unfurls in luminous, pale-green sprays with a clean, slightly sweet snap and a delicate, spinach-like savor.

The leaves are crisp and succulent at harvest, with a soft, velvety surface that wilts quickly into silky greens for everyday abundance. Grow Thai White for fresh, quick-turn greens—ideal for stir-fry-style sautés, steaming, and vibrant sauces, or for pickling when you want a bright, tangy bite.

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)	75
Min Soil Temp (°F)	70
Min Night Temp (°F)	55
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Thai White’s pale leaves hold a tender, slightly sweet snap, then collapse into silky, sauce-ready greens in minutes. It’s a great “wok green”—you want heat, quick timing, and a salty-fat finish so it tastes alive, not boiled.

Best Uses

hot, fast stir-fry or wok sauté—add late so they stay bright and springy
quick steam and finish with butter, fish sauce, or sesame for a silky, not-fizzy texture
wilt-into-a-thick sauce (toss with garlic and broth; reduce briefly until glossy)
quick pickles or vinegar blanch for a bright, tangy crunch

Flavor Profile

slightly sweet, clean snap spinach-like savor with a gentle amaranth earthiness tender, succulent leaves that wilt fast into silky greens

Kitchen Pairings

garlic ginger fish sauce soy sauce sesame oil coconut milk

Frequently Asked Questions

What pests or diseases commonly hit Amaranthus viridis (Thai White), and how can I control them at home?

Watch for aphids and flea beetles, which can stunt young Thai White and leave holes in tender leaves. Rinse plants with a strong spray of water, then apply insecticidal soap for aphids and use row cover until plants are sturdy; remove heavily infested leaves to break the cycle. If you see yellowing with fuzzy gray/white growth, improve airflow and avoid overhead watering to reduce fungal issues.

How often should I water Amaranthus viridis during the main growing phase?

Keep the top 1–2 inches of soil consistently moist but not waterlogged, especially from sprouting through leaf expansion. In typical warm weather, this usually means watering about once daily or every other day depending on your soil—water deeply enough to wet the root zone, and reduce frequency if the soil stays soggy. Mulch lightly to stabilize moisture, since Thai White can suffer when it repeatedly dries out.

How do I know when Thai White (Amaranthus viridis) is ready to harvest?

Harvest at around 30–35 days when leaves are fully developed and tender, before plants get tough and overly fibrous. Pick outer leaves first or cut the top growth for a quick main harvest; continue harvesting small batches to encourage new leaf flushes. If stems start to feel coarse and leaves become smaller or harder, it’s past the best eating window.