Vietnamese Red

Family: Amaranthaceae Leafy Green

A velvet cascade of Vietnamese Red callaloo, where tender leaves unfurl in luminous shades of crimson and emerald—fresh, gently sweet, and unmistakably vibrant.

The foliage is crisp-tender with a succulent bite, ideal for quick sauté-style meals as well as steaming and stirring into hearty pots, and it also shines when wilted into sauces or quick pickled preparations. Grow it for 35 days to a lush, garden-filling harvest that brings bold color and lively flavor to every bowl.

Light: Full SunMaturity: 35 DaysHabit: Upright

Botanical illustration of Vietnamese Red

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)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Vietnamese Red callaloo stays glossy and crisp-tender when you treat it like a fast-cook green—hot oil, quick wilting, minimal time. Its mild sweetness and succulent bite play especially well with coconut, lime, and smoky proteins, so it doesn’t turn dull or flat in the pot.

Best Uses

hot quick sauté in garlic-ginger oil (keeps leaves vivid and tender)
steam-wilt and stir into coconut milk for a silky pot
toss into brothy soups near the end for a crisp-tender bite
quick pickle or vinegar-wilt for tangy crimson-green accents

Flavor Profile

fresh, gently sweet green note crisp-tender, succulent bite earthy, slightly mineral finish color-forward, mild bitterness when cooked

Kitchen Pairings

garlic ginger coconut milk lime smoked fish

Frequently Asked Questions

What’s a common pest or disease for Amaranthus tricolor (Vietnamese Red), and how can I control it at home?

A frequent problem is leaf-chewing caterpillars (often cabbage loopers or related moth larvae) that leave ragged holes in the tender leaves. Hand-pick early infestations and spray the underside of leaves with Bacillus thuringiensis (Bt) as soon as you see small larvae, repeating as directed on the label. If you notice sudden wilting or gray/brown rotting patches, improve airflow by thinning and avoid wetting the foliage during watering.

How often should I water Vietnamese Red amaranth during the main growing phase?

During the main growth period, keep the top 1–2 inches of soil evenly moist, not waterlogged, so plants keep producing tender leaves. Water about 1–2 times per week depending on heat and soil, and increase to more frequent watering when leaves start to droop or the soil dries quickly. Water at the soil line to prevent foliar dampness that can worsen leaf spotting.

How do I know when Amaranthus tricolor (Vietnamese Red) is ready to harvest?

Harvest about 30–35 days after sowing, when plants are about 8–12 inches tall and the leaves are fully developed but still tender. Pick young outer leaves first and cut leafy tops to encourage regrowth; the faster you harvest, the more tender the next growth will be. Avoid waiting until plants bolt and flower heavily, because leaves become more fibrous.