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. -- Please click the item name to see details and place your order.--- |
| ||||||
| Edible Amaranth, Green Pointed Leaf Dark green leaves. Upright plants. | | | Edible Amaranth, Red Stripe Leaf Large green leaves with red stripes. | ||
| ||||||
| ||||||
| Edible Amaranth, White Leaf Light green leaves and stems. | | | Edible Amaranth, Tender Leaf Tender stems and leaves are very delicious. Dwarf type variety. | ||
| ||||||
| ||||||
| Edible Amaranth, Bayam Dark green leaves and stems. Easy to grow | | | Edible Amaranth, Green Round Leaf Fast growing vegetable. Popular in Southern China. | ||
| ||||||
| ||||||
| Edible Amaranth, All Red Deep red leaves and stems. Also an attractive plants for home gardens. | | | Edible Amaranth, Asia Red Beautiful red plant. Delicious leaves. | ||
|