Amaranth Seeds | Red Beauty | Chinese Spinach | Callaloo | Edible & Ornamental | Heirloom

Amaranth ‘Red Beauty’ Seeds – Chinese Spinach | Callaloo | Edible & Ornamental Heirloom

Amaranth ‘Red Beauty’ (Amaranthus tricolor) is one of the most striking and productive edible amaranths available — producing an abundant harvest of tender, oval leaves with a vivid purple-red center and contrasting bright green margin that are as beautiful in the garden as they are delicious on the plate. Grown across Asia, the Caribbean, and the Americas as a spinach substitute and nutritional powerhouse, this heirloom variety is known in Jamaica as Callaloo, across East and Southeast Asia as Chinese Spinach or Yin Choy, and in South Asia as Lal Sag. Fast-growing, heat-tolerant, drought-resistant, and highly versatile — excellent for microgreens, salads, stir-fries, soups, and steamed greens.

Leaves are high in protein, iron, calcium, and Vitamins A and C. Plants are ornamental as well as edible, reaching 3–6 feet tall with striking red-purple foliage that adds color and structure to the vegetable garden. Non-GMO heirloom; open-pollinated.

Variety Details

• Botanical Name: Amaranthus tricolor ‘Red Beauty’
• Common Names: Chinese Spinach, Callaloo, Red Amaranth, Summer Spinach, Yin Choy
• Leaf: Tender oval leaves; vivid purple-red center with bright green margin
• Mature height: 3–6 feet
• Days to germination: 3–10 days
• Maturity (greens): 30–50 days; harvest at any stage
• Nutrition: Protein, iron, calcium, Vitamins A and C
• Approx. seeds per oz: ~50,000
• Type: Edible & ornamental; heirloom, open-pollinated

Regional Names

• Jamaica/Caribbean: Callaloo
• China: Een choy, Hinn choy, Yin choy, Xian cai
• India: Lal sag, Chaulai sag, Rajgira
• Indonesia: Bayam, Abang
• Japan: Hiyuna, Java horenso
• Korea: Chambirum
• Malaysia: Bayam
• Philippines: Kulitis
• Sri Lanka: Sudu tampala
• Thailand: Phak khom
• Vietnam: Rau den, Rau den do

Culinary Uses

• Jamaican callaloo — stewed with coconut milk, onion, scotch bonnet, and saltfish
• Stir-fries with garlic and oyster sauce across Chinese, Vietnamese, and Indonesian cuisines
• Steamed greens, soups, and curries in South Asian (Indian, Sri Lankan) cooking
• Substitutes directly for spinach in any Western recipe
• Young leaves excellent for microgreens, salads, and garnishes
• Red-leaf varieties add visual drama to any dish

Planting Guide

• Sowing: Direct sow outdoors after soil has warmed in spring. Seeds are very fine — mix with sand or dry coffee grounds before scattering for more even distribution. Rake in lightly, ⅛–¼ inch deep.
• Soil temperature: 60–90°F. Amaranth will not germinate well in cold soil.
• Germination: 3–10 days in warm soil.
• Thinning: Thin to 6–18 inches apart depending on whether growing for greens (closer) or seed (wider).
• Sun: Full sun preferred. Heat-tolerant and drought-resistant once established.
• Soil: Loam or silty loam; prefers well-draining soil. Water only when dry — Amaranth is very drought tolerant.

Harvest & Seed Saving

• Greens: Harvest leaves and young shoots before flower stalks appear for best tenderness and flavor. You may harvest the entire plant or cut-and-come-again from larger plants.
• Seeds: Allow flower heads to dry fully on the plant, then cut the stalk and cure in a warm, sunny location for several days (bring in at night to avoid moisture). Shake into a paper bag and sieve out the chaff.