Edible Amaranth<br> (Yin Tsai, Chinese Spinach)

Edible Amaranth grows very well in warm climates. This fast-growing vegetable can be harvested 30 days after sowing, by the cut-and-grow-again method. Seeds are very small and will germinate best at temperature above 65 F under dark conditions. Thin plants during the growth if necessary and thinnings can be eaten. Edible young leaves and stems are cooked like spinach. The amaranth family has many groups of plants found in various regions in the world. The following varieties are the most popular leafy amaranths grown in Asia. Soft texture and tender leaves are excellent for stir-fry and soup.

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Edible Amaranth, Green Pointed Leaf
Edible Amaranth, Green Pointed Leaf

Dark green leaves. Upright plants.

Edible Amaranth, Red Stripe Leaf
Edible Amaranth, Red Stripe Leaf

Large green leaves with red stripes.

Edible Amaranth, White Leaf
Edible Amaranth, White Leaf

Light green leaves and stems.

Edible Amaranth, Tender Leaf
Edible Amaranth, Tender Leaf

Tender stems and leaves are very delicious. Dwarf type variety.

Edible Amaranth, Green Round Leaf
Edible Amaranth, Green Round Leaf

Fast growing vegetable. Popular in Southern China.

Edible Amaranth, Southern Red
Edible Amaranth, Southern Red

Deep red leaves and stems. Also an attractive plants for home gardens.

Edible Amaranth, Asia Red
Edible Amaranth, Asia Red

Beautiful red plant. Delicious leaves.


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