Jamaican Callaloo Live Plants – Edible Amaranth

Grow Fresh Jamaican Callaloo for Your Kitchen

Bring a favorite Caribbean leafy green to your garden with Jamaican callaloo live starter plants. This edible amaranth (Amaranthus cruentus) produces tender leaves with a mild, slightly tangy, spinach-like flavor and thrives in warm weather when traditional spinach struggles.

Pick fresh leaves for a skillet of callaloo with garlic, onion, and Scotch Bonnet pepper, or add them to your favorite soups and stews. Its fast growth and heat tolerance make callaloo a practical choice for summer vegetable beds, raised beds, and large containers.

What You’ll Receive

• Live Jamaican callaloo starter plants, not seeds or harvested greens.
• Your choice of 3, 10, or 25 plants, according to the selected option.
• Edible amaranth for warm-season growing and leaf harvests.

Growing at a Glance

• Botanical name: Amaranthus cruentus.
• Light: Full sun.
• Soil: Fertile, well-drained soil enriched with organic matter.
• Season: Grow as a warm-season annual in the United States. Plant outdoors after the last frost when conditions are warm.
• Growing spaces: Garden beds, raised beds, and large containers.
• First harvest: Approximately 30–40 days under suitable growing conditions; timing varies with plant establishment and weather.

Planting & Care

1. Choose a sunny site or a large container with drainage, and prepare fertile, well-drained soil.
2. Plant your starters and water thoroughly to help the roots settle.
3. Keep the soil moist during establishment. Continue watering consistently as plants grow, without leaving the soil waterlogged.
4. Begin picking outer leaves once plants are established and growing strongly. Leave enough foliage for continued growth.
5. Harvest regularly for tender greens through the warm growing season.

From Garden to Table

Use callaloo as you would spinach or other cooking greens. Its tender leaves fit naturally into Caribbean meals and everyday vegetable dishes.

• Cook with saltfish for a Jamaican-style meal.
• Sauté with garlic, onions, and your preferred pepper.
• Add to callaloo soup, stews, and rice dishes.
• Serve alongside ackee dishes or dumplings.
• Use as an alternative to spinach, chard, or other braising greens.

Plant growth and harvest timing depend on local conditions and care.