Love-Lies-Bleeding - Amaranth Seeds

Sow amaranth after the danger of frost has passed and the soil has warmed. Seedlings are sensitive to cold, and growth is slow in cool conditions.

In short-season areas, start seed indoors about 4–6 weeks before the expected last frost. Transplant only after nights are reliably mild. For a steady harvest of young leaves, sow small batches every few weeks during warm weather.

Amaranth seed is very small. Sow it shallowly, about ⅛ inch deep, and keep the soil evenly moist until seedlings emerge. When direct sowing, mix the seed with fine sand to help spread it more evenly.

Thin young plants according to their purpose. Leaf types can be spaced about 6–12 inches apart for repeated harvests. Tall grain or ornamental varieties need roughly 12–24 inches between plants, depending on their mature size.

When starting indoors, use individual cells or small pots and provide strong light. Harden seedlings gradually before transplanting, taking care not to disturb the roots more than necessary.

Choose a site in full sun with loose, well-drained soil. Work in finished compost before planting, but avoid overly rich conditions that can produce excessive leafy growth and weak stems.

Water regularly while plants are young and becoming established. Mature plants tolerate short dry periods, but steady moisture supports tender leaves, stronger stems, and fuller seed heads. Mulch after the soil has warmed to hold moisture and reduce weed competition.

Thin promptly and keep the bed weeded during early growth. Once established, amaranth grows quickly and shades the soil around it. Tall plants may need support in exposed locations or where heavy seed heads develop.

Harvest tender leaves once plants are well established and have enough growth to recover. Pick individual leaves or cut the upper portion of the plant just above a leaf joint to encourage branching.

For grain, allow the flower heads to mature until they become dry and the seeds release easily when rubbed between the fingers. Cut the heads before heavy shattering begins and place them in a dry, protected area to finish curing.

Thresh the dry heads over a clean sheet or container, then separate the small seed from the chaff by screening and gentle winnowing. Make sure the grain is completely dry before storage.

Amaranth leaves provide fiber, folate, vitamin C, vitamin K, carotenoids, calcium, iron, and magnesium. The grain contains protein, fiber, manganese, magnesium, phosphorus, and naturally occurring plant compounds.

Cook young leaves as you would spinach or other tender greens. Use them in soups, sautés, curries, stews, and mixed vegetable dishes. Amaranth grain can be simmered as a porridge, added to soups, ground into flour, or toasted until it pops.

Flea beetles, aphids, caterpillars, tarnished plant bugs, and leafminers may feed on amaranth. Inspect young plants regularly, especially when leaves are being grown for eating. Remove badly damaged foliage and encourage beneficial insects with flowering plants nearby.

Good spacing, crop rotation, clean beds, and watering near the soil help reduce leaf spots, root problems, and stem rots. Avoid keeping the soil constantly wet, especially around young plants.

Amaranth is wind-pollinated and can cross readily with other flowering amaranth varieties and nearby wild relatives. Grow only one variety for seed or provide generous isolation if maintaining a variety true to type.

Select several healthy plants that show the color, height, leaf form, seed-head shape, and maturity you want to preserve. Allow the flower heads to remain on the plants until they are dry and the mature seed rubs free easily.

Cut the seed heads and finish drying them under cover in a warm, airy place. Rub or thresh the heads to release the seed, then screen and winnow away the chaff. Store fully dry seed in a labeled, airtight container in a cool, dark location.

• Wait for warm soil before sowing.
• Thin early so plants develop strong stems.
• Harvest young leaves regularly for tender growth.
• Support tall plants where wind is common.
• Cut seed heads before they begin shedding heavily.