Red Garnet

used As, micro-greens or sprouts, young leaves in salads, larger leaves as spinach,and grain for you or the birds.

Edible amaranth is also called Chinese Spinach or yin choi. Dark burgundy stems and fuchsia-red tinged green leaves make this variety an excellent choice for microgreens and baby leaf. The plant produces a high yield of tender leaves even in hot weather but will not thrive in cold temperatures.. Perfect for micro greens and adds a spark to salads and as garnish.
PLEASE USE DROP DOWN BOX TO ORDER
Matures in 40-50 days. (open pollinated seeds)
1 Gram - approximately 1,485+seeds
5 Gram- approximately 7,428+ seeds
1 Ounce Pack approximately : 41,600
heirloom
non-hybrid
and Non-GMO
Delicious lightly stir-fried or steamed, Amaranth leaves and stems are extremely nutritious delivering protein, iron and calcium, as well as vitamins A and C. Chinese cuisine typically prefers the red-leaf varieties and includes them in soups, sometimes serving the cooked leaves separately. In India, Taiwan and Japan, the lighter varieties are more popular. In Western cuisine, Amaranth can be substituted in any recipe for spinach. Young leaves are tasty and beautiful in salads.
All Red Leaf:In Asia this vegetable is called...
China: een choy, hinn choy, yin choy, hin tsai, in tsai, xian cai, lao quiang gu
India: chaulai sag, chuamarsa, ganhar, kai sag, kalgaghasa, lal sag, marsa, poi, rajgira, ram dana
Indonesia: abang, bayam, bayem, selasih, senggang bener
Japan: chunrai, hiyuna, java horenso, santousai
Korea: chambirum
Malaysia: bayam
Philippines: kulitis
Sri Lanka: sudu tampala
Thailand: phak khom
Vietnam: rau den, rau den do
Amaranth will tolerate hot, dry and moist conditions and does not like cold temperatures. In Chinese and Vietnamese cuisine, this vegetable is used in stir-fry and soups, while traditional Greek cooking calls for it in place of spinach. Hopi Indians used this plant as an early food dye. Once the plants have gone to seed, the seeds may be ground for high-protein flour.
The beautiful foliage and blooms of Red Amaranth will be a great addition to your garden! Green foliage show its red highlights best in hot conditions.
Delicately flavored sprouts can be used as a garnish for your salads and can be harvested in 15 to 30 days. Young leaves can be cooked like spinach. Or, if you wish to attract birds to your garden, let this variety go to seed, and your feathered friends will enjoy a feast! Average water needs. Native to tropical America; an intensely red coloured amaranth that make an attractive addition to the flower bed and has the added bonus with leaves high in protein,
vitamins and minerals. Very vigorous plant that can be cut young and are perfect for
colouring up salads or used like spinach. Stems can also be cooked.

Vegetable Botanical Name: Amaranthus tricolor

Vegetable Duration: Perennial

Vegetable Days to Maturity: 50

Vegetable Height: 36” to 48”

Vegetable Spacing: 24” to 36”
Vegetable Seed Saving: Allow seed heads to dry on plants; then remove heads, break them open, and collect seeds. Clean and dry the seeds before storage in cool dry conditions.