How to Grow Okinawan Amaranth
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Okinawan Amaranth
Amaranthus tricolor
vegetableOkinawan Amaranth is a leafy green vegetable with distinctive reddish-purple stems and veins running through tender green leaves, offering both nutritional value and ornamental appeal. Native to tropical regions, it thrives in warm climates and is prized in Asian cuisine for its tender leaves and edible stems. The plant is highly nutritious, rich in vitamins, minerals, and protein.
When should you plant Okinawan Amaranth in your zone?
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Example Okinawan Amaranth timeline · Pittsburgh, PA (Zone 6b)
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Plant Okinawan 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 Okinawan Amaranth
Around May 27≈ 40 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Okinawan Amaranth dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9b-11; can be grown as an annual in cooler zones (8-9a) during warm months
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Get my Okinawan Amaranth timeline →Growth Stages
Seedling
2-3 weeksTiny cotyledons emerge; true leaves appear within 1-2 weeks with characteristic red/purple coloring beginning to show
Keep soil warm (70-85°F); maintain consistent moisture; thin seedlings to proper spacing when 2-3 inches tall; provide bright light
Vegetative Growth
3-4 weeksPlant develops multiple stems with increasingly prominent red/purple veining in green leaves; bushy growth habit; leaves become larger and more tender
Water regularly; begin light harvesting of outer leaves to encourage bushiness; apply balanced fertilizer every 2-3 weeks; pinch growing tips to promote branching
Leaf Production Peak
4-6 weeksPlant reaches optimal foliage density with vibrant red-veined green leaves at peak tenderness; stems are succulent and flavorful
Harvest frequently to encourage continued leaf production; maintain consistent moisture; feed with nitrogen-rich fertilizer; remove any flowering shoots to prolong vegetative growth
Flowering
Ongoing if not managedSmall inconspicuous flowers appear in terminal spikes; plant begins to focus energy on seed production rather than leaf quality
Pinch off flower buds to extend harvest period; if allowing flowering for seed saving, reduce nitrogen fertilizer; harvest leaves before flowering for best quality
Seed Maturation
2-3 weeksFlowers develop into seed heads containing tiny black seeds; leaves become tougher and less palatable
Allow to dry if saving seeds; harvest seeds when heads are fully dry; typically not harvested for consumption at this stage
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Handpick on young plants; use Bacillus thuringiensis (Bt) spray; encourage natural predators like parasitic wasps; maintain clean garden beds
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Spray with water to dislodge; use neem oil; maintain humidity above 60%; prune heavily infested leaves; encourage predatory mites
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Use row covers on young plants; apply neem oil or insecticidal soap; plant trap crops; encourage ground beetles
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Use yellow sticky traps; spray with insecticidal soap; apply neem oil; encourage parasitic wasps; avoid excessive nitrogen
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Spray with water to dislodge; apply insecticidal soap; use neem oil; introduce ladybugs or lacewings; plant aromatic herbs nearby
Uses
Stir-fries and Asian dishes
CulinaryTender leaves and succulent stems are commonly used in Southeast Asian cuisine, particularly Okinawan cooking. The mild, slightly sweet flavor works well in quick-cooking methods. [source]
Nutritious salads and raw applications
CulinaryYoung, tender leaves can be used raw in salads, offering a mild flavor and crispy texture. Larger leaves are better cooked but can be massaged for raw applications. [source]
Traditional health benefits
MedicinalIn traditional Okinawan and Asian medicine, amaranth greens have been used to support overall wellness and provide high levels of bioavailable nutrients including iron, calcium, and vitamin A. [source]
Soups and braised dishes
CulinaryMature leaves and stems hold up well to cooking and add nutrition and color to soups, stews, and braised vegetable dishes. The red pigments create visually appealing presentations. [source]
Ornamental garden element
HouseholdThe striking red-veined foliage makes Okinawan Amaranth an attractive addition to ornamental gardens while still providing an edible harvest, combining aesthetics with function. [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 (about 30-40 days); pinch off tender top 2-3 inches of stems and young leaves; harvest frequently to encourage continued production and prevent flowering; best harvested in early morning when leaves are crisp and full of moisture; leaves are most tender and flavorful when young; can continue harvesting for 8-12 weeks in favorable conditions
Fun Facts
- 🌱 Okinawan Amaranth has been a dietary staple in Okinawa for centuries, contributing to the region's reputation for longevity and exceptional health outcomes.
- 🌱 The red/purple coloration in the leaves and stems comes from betalain pigments, powerful antioxidants that are also found in beets and provide significant health benefits.
- 🌱 Amaranth is a complete protein source, containing all nine essential amino acids, making it particularly valuable in vegetarian and vegan diets.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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