How to Grow Pito
Wikimedia Commons
Pito
Amaranthus viridis
vegetablePito, also known as slender amaranth or green amaranth, is a leafy green vegetable popular in African, Asian, and Caribbean cuisines. It produces tender leaves and edible seeds and grows as an upright annual herb. The plant is highly nutritious, fast-growing, and remarkably heat and drought tolerant.
When should you plant Pito in your zone?
Get a personalized planting timeline — when to start seeds, transplant, and harvest — based on your USDA zone and local frost dates. Free to start.
Example Pito timeline · Pittsburgh, PA (Zone 6b)
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Plant Pito
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 Pito
Around May 17≈ 30 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Pito dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in warm tropical and subtropical zones 9-12; can be grown as summer annual in cooler zones
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Get my Pito timeline →Growth Stages
Germination & Seedling
7-14 daysTiny seedlings emerge with cotyledons (seed leaves) within 5-10 days. Plants develop their first true leaves.
Keep soil warm (70-85°F) and consistently moist. Thin seedlings to proper spacing early. Provide bright light.
Vegetative Growth
2-3 weeksPlant develops multiple stems and abundant soft, tender leaves. Growth is rapid in warm conditions.
Water regularly and fertilize with balanced or nitrogen-rich fertilizer every 2-3 weeks. Pinch back growing tips to encourage bushiness if desired.
Leaf Harvesting
3-4 weeks or longerPlant reaches 6-12 inches tall with harvestable tender leaves ready for picking.
Begin harvesting outer leaves when 4-6 inches tall. Harvest regularly to encourage continued leaf production. Can harvest continuously.
Flowering & Seed Production
3-4 weeksPlant develops inconspicuous flowers in dense terminal spikes if left unharvested. Small seeds develop in flower clusters.
Allow some plants to flower and set seed if collecting seeds. Otherwise, continue harvesting leaves to prevent flowering.
Seed Maturity & Harvest
2-3 weeksSeed heads dry and darken; seeds become hard and storable.
Cut seed heads and dry completely before storing. Seeds remain viable for 3-4 years.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers on seedlings; dust with neem oil or diatomaceous earth; plant reflective mulches
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Spray with water to dislodge; use neem oil or insecticidal soap; encourage beneficial insects
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Increase humidity; spray with water; use neem oil in warm conditions
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and
Handpick or use Bacillus thuringiensis (Bt); encourage beneficial wasps
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Handpick in early morning; use copper tape barriers; beer traps; encourage ground beetles
Uses
Nutritious leafy green vegetable
CulinaryPito leaves are cooked like spinach in soups, stews, sautés, and traditional dishes across Africa and Asia. The tender leaves have a mild flavor similar to spinach with slight earthiness and are rich in vitamins A, C, and minerals. [source]
Seed grain and cereal
CulinaryAmaranth seeds are gluten-free, protein-rich grains used in porridges, popped like popcorn, ground into flour, or added to baked goods. Seeds are complete proteins containing all nine essential amino acids. [source]
Traditional herbal remedy
MedicinalUsed in traditional African and Asian medicine to support digestion, treat anemia, and reduce inflammation. Rich in bioavailable iron and other micronutrients. [source]
Dye production
HouseholdThe leaves and stems can be used to produce natural dyes for textiles, yielding yellow and green colors depending on processing methods. [source]
Pollinator and beneficial insect food
WildlifeWhen allowed to flower, pito provides nectar and pollen for pollinators and beneficial insects. Seeds feed birds. [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 leaves: Begin harvesting when plants are 4-6 inches tall by pinching or cutting outer leaves. Harvest regularly (every 2-3 days) to encourage bushiness and prevent flowering. Tender young leaves are best. For seeds: Allow plants to mature fully, cut seed heads when they dry and turn brown, thresh to separate seeds, and dry completely before storage.
Fun Facts
- 🌱 Pito is one of the most heat and drought-tolerant leafy vegetables, making it ideal for growing in hot, dry climates and during summer when other greens bolt.
- 🌱 Amaranth has been cultivated for over 8,000 years in Mesoamerica and Africa; the seeds are considered a pseudo-cereal and are now recognized as a 'superfood' for their complete amino acid profile.
- 🌱 A single pito plant can produce hundreds or even thousands of tiny seeds from a single flowering head—one plant can provide seeds for next season's entire garden.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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