How to Grow Callaloo Red Amaranth

Callaloo Red Amaranth

Amaranthus cruentus

vegetable

Callaloo Red Amaranth is a vibrant leafy green vegetable with deep red or burgundy foliage and edible grains, widely grown in Caribbean and African cuisines. Both the nutritious leaves and seeds are harvested and used in cooking. It's a heat-loving, fast-growing annual that thrives in warm climates and produces abundantly with minimal care.

Looking for a specific variety?

Red Callaloo Green Callaloo Burgundy Callaloo Red Spinach Blood Amaranth African Red

Growing Conditions

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Sun: Full sun, 6-8 hours daily minimum

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Water: Keep soil consistently moist but not waterlogged; water deeply 2-3 times weekly depending on heat and rainfall; amaranth is moderately drought-tolerant once established but produces better with regular watering

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Spacing: 12-18 inches

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Days to maturity: 45-60 for leaf harvest; 90-120 for full grain maturity

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Planting depth: 1/4 inch; direct sow seeds after soil temperature reaches 60°F (16°C)

Soil

Type: Well-draining loamy soil rich in organic matter

pH: 6.0-7.0

Amendments:

Compost Well-rotted manure Balanced NPK fertilizer (10-10-10) Bone meal for phosphorus

Growing Zones

Find your zone →

Zones 9-11; best grown as a warm-season annual in cooler zones (plant after last frost)

9a 9b 10a 10b 11a 11b

Growth Stages

Seedling

2-3 weeks

Tiny red-tinged seedlings emerge within 5-10 days; first true leaves are small and lance-shaped

Keep soil consistently moist; thin seedlings to proper spacing when 2-3 inches tall; provide bright light to prevent leggy growth

Vegetative/Leaf Development

3-4 weeks

Plant develops multiple stems with increasingly large, deep red or burgundy leaves; becomes bushy and robust

Begin harvesting outer leaves once plant is 8-12 inches tall; this encourages branching and extends productivity; feed with balanced fertilizer every 2-3 weeks; pinch growing tips to promote bushiness

Flowering/Grain Development

2-3 weeks

Dense flower panicles develop at stem terminals, initially green then turning deep red; tiny flowers mature into grain heads

Continue leaf harvesting below flower clusters; reduce nitrogen fertilizer to shift energy toward grain production; ensure consistent moisture during grain fill

Grain Maturation

3-4 weeks

Flower heads develop into full seed heads packed with tiny grains; foliage may begin to senescence; seed heads dry and harden

Stop harvesting leaves; allow plant to focus energy on grain maturity; reduce watering slightly to encourage ripening and drying

Harvest Ready

Ongoing until frost or plant death

Seed heads are fully dry, hard, and brittle; individual grains easily separate from chaff when rubbed

Cut entire seed heads or strip grains directly into containers; dry further in warm, airy location for 1-2 weeks before storage

Companion Planting

Plan your garden →

Plant with:

Corn Beans Squash Cucumbers Melons Okra Collards Basil

Avoid planting near:

Brassicas (cabbage, broccoli, kale) in close proximity Onions and garlic in same bed Fennel

Common Pests

Spray with strong water jet; use neem oil or insecticidal soap; introduce beneficial insects like ladybugs
Use row covers on young plants; spray with neem oil or spinosad; dust with food-grade diatomaceous earth
Hand-pick or use Bacillus thuringiensis (Bt); inspect undersides of leaves regularly
Increase humidity with regular misting; spray with neem oil; strong water spray to dislodge mites
Use yellow sticky traps; spray with insecticidal soap or neem oil; remove heavily infested leaves

Uses

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Leafy Green Cooking

Culinary

Young leaves are cooked like spinach in Caribbean and African dishes, with a slightly earthy, nutty flavor. The cooked greens are tender and versatile, used in soups, stews, and sautés with garlic and oil. [source]

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Grain/Seed Consumption

Culinary

Tiny grains can be popped like popcorn, ground into flour for baking, or cooked as porridge. The seeds are complete proteins containing all essential amino acids, making them nutritionally dense. [source]

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Nutritional Supplement

Medicinal

Both leaves and seeds are exceptionally high in calcium, iron, magnesium, and vitamin C. Traditionally used to support bone health, anemia relief, and overall nutritional support. [source]

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Natural Dye Production

Household

The deep red foliage can be used to create natural dyes for textiles and crafts, producing rich burgundy and red hues. [source]

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Bird and Pollinator Food

Wildlife

Mature seed heads attract finches, sparrows, and other seed-eating birds. Flowers attract bees and beneficial insects, supporting pollinator populations. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Begin harvesting outer leaves when plant is 8-12 inches tall by pinching or cutting from the top down, leaving inner growth intact for continuous production. For greens, harvest regularly every 2-3 weeks to maintain tenderness and encourage bushier growth. For grain harvest, wait until seed heads dry completely, then cut entire heads and hang to cure in a warm, dry location for 1-2 weeks before threshing. Harvest entire plant before first frost in cooler zones.

Fun Facts

🌱 Callaloo is an ancient crop, cultivated for over 6,000 years and sacred in African and Caribbean cultures as a nutritional staple and symbol of heritage.
🌱 Amaranth grains are naturally gluten-free and can be popped like popcorn without any special processing, making them an ancient 'breakfast cereal' used by Aztecs.
🌱 The deep red color comes from anthocyanins, the same powerful antioxidants found in blueberries and red wine, making callaloo an exceptional superfood.

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