How to Grow Blood Amaranth Plainsman
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Blood Amaranth Plainsman
Amaranthus cruentus 'Plainsman'
vegetableBlood Amaranth Plainsman is a heat-loving annual grown for its deeply burgundy-red leaves and dramatic dark red seed heads. This ornamental-edible variety produces nutritious leafy greens and abundant grain-like seeds that can be harvested for cooking. It thrives in hot climates and tolerates poor soil conditions better than most vegetables.
When should you plant Blood Amaranth Plainsman in your zone?
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Example Blood Amaranth Plainsman timeline · Pittsburgh, PA (Zone 6b)
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Plant Blood Amaranth Plainsman
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Blood Amaranth Plainsman
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Blood Amaranth Plainsman dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Performs best in zones 6-10; can be grown as annual in cooler zones 3-5
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Seedling
2-3 weeksTiny seedlings with cotyledons (seed leaves) emerging; first true leaves appear within 7-10 days. Young plants are delicate and vulnerable to damping off.
Keep soil moist but not waterlogged; provide bright light; thin seedlings to appropriate spacing once they have 2-3 true leaves. Thinnings are edible.
Vegetative/Leaf Development
3-4 weeksPlants develop multiple true leaves with characteristic blood-red coloring on stems and leaf undersides. Stems thicken and become more robust. Plant height ranges from 6-12 inches during this phase.
Begin harvesting outer leaves once plant is 6-8 inches tall to encourage bushiness and continued leaf production. Water regularly but let soil dry slightly between waterings. Side-dress with compost if needed.
Flowering/Inflorescence Formation
4-6 weeksCentral stem elongates and develops the characteristic deep burgundy flower/seed head panicles. Plant height increases to 3-5 feet. The inflorescence becomes increasingly prominent and colorful.
Reduce leaf harvesting to allow energy for seed head development. Water moderately; drought stress can intensify leaf color. Support tall plants with stakes in windy locations. Cease fertilizing to avoid excessive vegetative growth.
Seed Maturation
3-4 weeksSeed heads fully develop their deep blood-red color and become heavy with thousands of tiny seeds. Seeds are ready to harvest when the inflorescence begins to dry and darken further, and seeds fall easily when rubbed.
Stop watering as plants mature; allow foliage to yellow and dry. Protect ripening seed heads from birds with netting if desired. Prevent lodging (falling over) by ensuring good air circulation.
Harvest/Senescence
At harvestPlant reaches full maturity with dried seed heads and yellowed lower leaves. Seeds are ready for collection and storage.
Cut entire seed heads when fully dry and ripe; hang upside down indoors to continue drying. Thresh seeds by rubbing dry heads between hands. Clean winnowed seeds and store in cool, dry conditions.
Common Pests
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Hand-pick affected leaves; spray with neem oil or insecticidal soap; encourage natural predators. Usually not severe enough to require control in most home gardens.
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Use row covers on young plants; spray with neem oil or spinosad if damage is severe. Rarely causes economic damage to mature plants.
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Increase humidity; spray foliage with water; use neem oil or miticide if severe. More common in hot, dry conditions.
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and
Amaranth is allelopathic; interestingly, it can suppress some weeds. Hand-pull competing weeds, particularly early in the season.
Uses
Nutritious Leafy Green
CulinaryYoung leaves are edible raw in salads or cooked like spinach, rich in iron, calcium, magnesium, and vitamin C. The amaranth grain (seeds) can be popped like corn, sprouted, or ground into flour for gluten-free baking. [source]
Ancient Grain Production
CulinarySeeds are a complete protein containing all nine essential amino acids, making amaranth a valuable grain crop for grain storage and wholesome cooking applications. [source]
Traditional Herbal Use
MedicinalAmaranth leaves and seeds have been used in traditional medicine for centuries to support digestive health, reduce inflammation, and boost immunity in various cultures. [source]
Natural Dye Source
HouseholdThe deep red pigments in Blood Amaranth Plainsman leaves and seed heads can be used to create natural red and burgundy dyes for fabric and craft projects. [source]
Bird Food and Pollinator Support
WildlifeMature seed heads provide abundant food for finches and other seed-eating birds late in the season. Flowers attract pollinators including bees and butterflies. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
For greens: Begin harvesting outer leaves when plants are 6-8 inches tall; use tender young leaves in salads or cook like spinach. Continue harvesting throughout the season for a continuous supply. For seeds: Allow plant to mature fully; cut entire seed head when mostly dry and brown-tinged. Hang upside down indoors for 1-2 weeks to fully dry. Thresh by rubbing heads between hands and winnow to remove chaff. Store dried seeds in airtight containers in a cool, dry place for up to 2 years.
Fun Facts
- 🌱 Amaranth was a staple crop of the Aztecs and was considered sacred; it can produce up to 60,000 seeds per plant, making it one of the most prolific seed producers in the vegetable garden.
- 🌱 The name 'amaranth' comes from Greek meaning 'unfading flower,' referring to the persistence of the colorful seed heads even after drying—they maintain their vibrant color for months.
- 🌱 Blood Amaranth is remarkably heat and drought tolerant, often producing better in harsh conditions than in pampered gardens; it thrives in regions where many vegetables struggle.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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