Chinese Spinach Seeds – Red Stripe Leaf Amaranth | Callaloo, Heirloom, Non-GMO (Amaranthus tricolor)

Chinese Spinach (Amaranthus tricolor), also known as Jamaican Callaloo, red amaranth, and edible amaranth, is one of the most nutritious and heat-loving leafy greens you can grow. This Red Stripe Leaf selection produces large, lush green leaves with vivid crimson-red striping through the center — striking enough to double as an ornamental plant while delivering an exceptionally rich harvest of edible leaves and stems. Unlike cool-season greens that struggle in summer heat, amaranth thrives in warm weather, making it an indispensable warm-season green for Caribbean, Asian, and South Asian gardens. Heirloom, open-pollinated, non-hybrid, and Non-GMO. Approximately 50,346 seeds per oz.

Seed Count by Size

• 100 Seeds: Trial packet
• 1,000 Seeds: Home garden packet
• 1 oz: ~50,346 seeds
• 1/4 lb: ~201,384 seeds
• 1 lb: ~805,536 seeds

Why Grow Red Stripe Chinese Spinach?

• Exceptionally nutritious: Amaranth leaves contain 3x the calcium and 5x the niacin of spinach, plus rich levels of protein, iron, and vitamins A and C
• Heat-loving: Thrives when cool-season greens such as spinach and mustard have bolted — a warm-season leafy green staple
• Drought tolerant: More resilient in dry conditions than most leafy greens
• Ornamental appeal: Bold red-striped foliage is decorative as well as edible
• Dual-purpose: Leaves and stems are edible; seeds are a protein-rich, gluten-free pseudo-grain
• Prolific producer: Young leaves and stems can be harvested repeatedly over a long growing season
• Heirloom, Non-GMO: 100% open-pollinated, non-hybrid

Planting Guide

• Sowing: Direct sow after soil has warmed in spring (soil temperature 60–90°F). Seeds are very fine — mix with sand or dry coffee grounds to improve even distribution. Scatter and rake in lightly to a depth of ~3/8".
• Germination: 3–10 days
• Thinning: Thin to 6–18" apart as plants establish. Thinnings are edible — use in salads.
• Light: Full sun
• Soil: Loam or silty loam preferred. Tolerates a range of soils. Drought tolerant — water only when soil is dry.
• Height at maturity: 3–6 feet

Harvesting

• Leaves & stems: Begin harvesting young outer leaves and tender stems as soon as the plant is established. Harvest before flowers appear for the best flavor and texture. The entire plant can be cut at once, or harvest progressively over the season.
• Seeds (as grain): After flowers form seed heads, cut the stalks and allow to cure for several days in a sunny location (bring in at night to avoid moisture). Once fully dried, shake stalks into a paper bag and sieve to separate seeds from chaff.

Culinary Uses

• Caribbean: The essential ingredient in Jamaican Callaloo — stewed with onion, scotch bonnet, and coconut milk
• Chinese & Vietnamese cuisine: Preferred red-leaf variety in stir-fries and soups — the red leaves impart a beautiful color to broths and dishes
• Indian cuisine: Used as chaulai sag, lal sag, and rajgira in sautés and curries
• As a spinach substitute: Use in any recipe calling for spinach — wilts quickly and pairs well with garlic, ginger, and chili
• Young leaves: Tender and flavorful raw in salads and as microgreens
• Seeds: Toasted or cooked as a protein-rich grain; popped like popcorn

Common Names Worldwide

Jamaica: Callaloo — China: een choy, yin choy, xian cai — India: chaulai sag, lal sag, rajgira — Indonesia: bayam — Philippines: kulitis — Thailand: phak khom — Vietnam: rau den do — Malaysia: bayam — Korea: chambirum