Amaranth seeds - Red Garnet - Asian Vegetable

A versatile plant - use as micro-greens or sprouts, young or larger leaves for salads and as a spinach alternative, and grains for consumption or feeding 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.
Matures in 40-50 days. (open pollinated seeds)

• 1 oz - Approximately 37,500 seeds
• 4 oz - Approximately 150,000 seeds
• 1 lb - Approximately 600,000 seeds
• 5 lb - Approximately 3,750,000 seeds

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.

names often used for this product include:
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

Sowing: Sow Amaranth seeds indoors 4-6 weeks before transplanting in cooler climates. Direct sow the seeds after last spring frost 1/4" deep in rows 16-18" apart. Thin seedlings to 10-12" apart or 2-3" apart for harvesting only greens. Requires full sun and well drained soil. Germination within 8-10 days.ys. Amaranth tolerates drought very well once established, but the the greens will be more tender if the soil is kept moist.

Harvesting: For best flavor, harvest Amaranth greens before flowering after about 40 days.Individual leaves can be lightly harvested from each plant even if the goal is to harvest the grain, which will mature about 120 days after planting. Harvest and dry seeds by removing ripe seed heads individually or by cutting and hanging the whole plant. Once dry, remove grains by rubbing, shaking, or winnowing/screening. Alternatively, shake seed heads into a container every day when ripe.