How to Grow Green Amaranth
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Green Amaranth
Amaranthus viridis
vegetableGreen amaranth is a fast-growing leafy green with tender, nutritious leaves that are commonly used in Asian, African, and Caribbean cuisines. The plant produces edible leaves and seeds, making it a dual-purpose crop. It thrives in warm weather and is exceptionally heat and drought tolerant once established.
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Example Green Amaranth timeline · Pittsburgh, PA (Zone 6b)
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Plant Green Amaranth
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 Green Amaranth
Around May 17≈ 30 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-11; prefers warm conditions (zones 5-10 for best leaf production)
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Get my Green Amaranth timeline →Growth Stages
Seedling
7-14 daysTiny seedlings with cotyledons (first seed leaves) emerge within 5-10 days. Very delicate at this stage.
Keep soil moist but not soggy. Thin seedlings to proper spacing once they develop first true leaves. Protect from heavy rain and wind.
Vegetative/Leaf Growth
3-4 weeksPlant develops 4-6 true leaves and begins rapid growth. Stems are tender and green; leaves are soft and harvestable.
Begin harvesting outer leaves once plant is 6-8 inches tall. Water regularly to encourage tender, juicy foliage. Provide balanced fertilizer every 3-4 weeks.
Full Growth
4-6 weeksPlant reaches 12-24 inches in height with abundant leafy growth. Continues producing new leaves continuously.
Continue regular harvesting to encourage bushier growth and prevent early flowering. Maintain consistent moisture. Side-dress with compost or fertilizer.
Flowering/Seed Production
3-4 weeksPlant produces inconspicuous greenish flower spikes at stem tips and leaf axils. Leaves may become slightly tougher but remain edible.
If harvesting only leaves, pinch off flower spikes to extend leaf production. If saving seeds, allow flowers to mature and dry on plant.
Seed Maturity/End of Season
2-3 weeksFlower spikes dry and contain thousands of tiny black or brown seeds. Plant may decline in quality as temperatures cool.
Cut entire seed heads and dry indoors to collect seeds. Each plant can produce 50,000+ seeds. Allow seeds to dry completely before storage.
Common Pests
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Use row covers on young plants; apply neem oil or insecticidal soap; encourage natural predators like parasitic wasps
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Mist foliage regularly; spray with water to dislodge; apply neem oil or sulfur in severe cases
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Spray with strong water stream; apply insecticidal soap or neem oil; introduce ladybugs or lacewings
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Use yellow sticky traps; spray with neem oil or insecticidal soap; encourage natural parasites
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Hand-pick when possible; apply Bacillus thuringiensis (Bt); use row covers on young plants
Uses
Leafy Green Vegetable
CulinaryGreen amaranth leaves are eaten raw in salads or cooked like spinach. They have a mild, slightly earthy flavor and are rich in vitamins A, C, calcium, and iron. Used extensively in Asian stir-fries, African side dishes, and Caribbean cuisines. [source]
Seed Grain
CulinaryAmaranth seeds are highly nutritious pseudo-grains containing all nine essential amino acids, making them complete proteins. Seeds can be popped like popcorn, ground into flour, or cooked as a grain. [source]
Nutritional Supplement
MedicinalBoth leaves and seeds are used in traditional medicine and modern herbalism for their high mineral content, particularly calcium, magnesium, and iron. Believed to support bone health, digestion, and overall vitality. [source]
Natural Dye
HouseholdAmaranth leaves and seeds can be used to create natural dyes for textiles, producing pink, red, and purple hues depending on pH and processing methods. [source]
Bird and Pollinator Food
WildlifeAllowing amaranth to flower and set seed provides food for songbirds, finches, and other wildlife. The flowers also attract pollinators and beneficial insects to the garden. [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 6-8 inches tall and has at least 4-6 true leaves. Pinch or cut leaves from the top to encourage bushier growth. Harvest regularly (every 2-3 days in warm weather) for continuous tender leaf production. Young leaves are most tender and nutritious. For seeds, allow entire plant to mature, then cut seed heads and dry indoors.
Fun Facts
- 🌱 Amaranth was a staple crop of the Aztecs and Incas, who valued it both as food and in religious ceremonies. It can produce up to 50,000 seeds per plant, making it incredibly productive.
- 🌱 Unlike most vegetables, amaranth leaves contain oxalic acid in lower concentrations than spinach, making them easier to digest and better for calcium absorption in some cases.
- 🌱 Green amaranth is extremely heat-loving and actually grows better and produces more tender leaves during hot, dry spells when many other greens bolt or become bitter.
Gardening Terms
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