Quick facts
- Tall, diversely population
- Mixture of colors
- Pop like popcorn!
Amaranthus sp.
A diverse population we originally got from Siskiyou Seeds. Plants range from 4-8 feet tall and produce massive seed heads. Red, gold, and white seed heads produce tan seeds that pop when placed in a hot skillet like popcorn. Crunchy morsels can be added to salads, granola, or any dish that needs a little extra crunch.
More about amaranth:
Amaranth is a unique and ancient grain native to the Americas. It was a staple food of the Aztecs, Inca, and Mayan and was first cultivated in 8,000 BC. It is still of huge importance in Central America, where it thrives not only as a resilient, low impact staple food but as spiritual symbol of cultural thriving.
We have followed the work of the non-profit Garden's Edge ever since being introduced to their work at the Santa Rosa Heirloom Festival in 2014. Working in Guatemala, Garden's Edge "supports sustainable agriculture, micro-enterprise, and education in rural communities in order to revitalize cultural knowledge and improve economic well-being." Central to their work is amaranth, as they assist indigenous communities in preserving local amaranth varieties that are vulnerable due to colonization and civil war. Please learn more about their work with indigenous communities and amaranth, and find traditional recipes, HERE.
We grow amaranth because it simply thrives in our hot, dry, summers and we want to promote it as a low-impact, high nutrition plant for a changing world. The grain separates quite easily from the plant when ripe, and can easily be winnowed in a light wind.
Eat the tender young leaves, pop the grains, or make a nutrient dense porridge. The possibilities are really endless. Find Josselin Chun's recipe for Amaranth Torta here! Amaranth is resilient and easy to grow, and the 2 varieties we grow mature well in our short season climate. It's tall and vigorous and easily outcompetes weeds- so its great for organic gardens.
For more information, we LOVED this article from Edible New Mexico about amaranth.
How to grow it:
|
Germ Temp |
Indoor Start |
Germ Days |
Frost Tolerant |
Sun |
Seed Depth |
Plant/Row Spacing |
| 60-85F |
5 weeks |
7-14 d. |
No |
Full to part shade |
1/8” |
12”/12” |
|
We prefer to start amaranth in pots indoors in early April for planting out in May or June after danger of frost has passed. Alternatively, direct sow after last frost date, covering lightly. Thin to 12 inches between plants. Harvest amaranth heads in August once black seeds start to fall- be sure to cut them before too many fall! Harvest into a bag, beat or stomp on the bags to free the seeds from the head, and use screens or fans to separate seeds from chaff. Seed specs: Packet size- 1/2 g., ~500 seeds
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