Jamaican Callaloo Seeds| amaranth

Jamaican Callaloo Amaranth Seeds

Grow Jamaican callaloo, a warm-season amaranth valued for its tender green leaves and place in Caribbean cooking. The plants develop quickly in warm conditions and can be harvested repeatedly for soups, steamed greens, sautéed dishes, and stir-fries.

Crop Details

• Common name: Jamaican Callaloo
• Crop type: Leafy amaranth
• Season: Warm season
• Light: Full sun
• Harvest: Young leaves and tender stem tips

Sowing

Sow outdoors after frost danger has passed and the soil has warmed, or start seeds indoors for later transplanting. Because amaranth seed is small, sow shallowly in a finely prepared, well-drained seedbed. Keep the surface evenly moist until seedlings establish, then thin plants to provide airflow and growing room.

Growing and Harvesting

Water during dry periods without leaving the soil saturated. Harvest young leaves and tender shoots with clean scissors or garden snips. Cutting above lower growth can encourage additional branching and later harvests. For the mildest texture, gather leaves while they are young and before plants become heavily flowered.

Kitchen Uses

Callaloo greens can be sautéed with onion, garlic, tomato, thyme, and pepper or added to soups, stews, rice dishes, and stir-fries. Wash harvested greens thoroughly and cook or prepare them according to your preferred recipe. Confirm plant identification before eating.

Choose 100 seeds, 300 seeds, 1,000 seeds, a 1/4-ounce package, or a 1-ounce package.