How to Grow Amaranth 'Green'
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Amaranth 'Green'
Amaranthus viridis
vegetableAmaranth 'Green' is a leafy green vegetable with tender, nutritious foliage that can be harvested young for salads or cooked like spinach. This heat-loving annual grows quickly and produces abundant green leaves along with edible grain-like seeds. It is highly nutritious, containing complete proteins, minerals, and vitamins, making it a staple in many cuisines worldwide.
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Example Amaranth 'Green' timeline · Pittsburgh, PA (Zone 6b)
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Plant Amaranth 'Green'
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Amaranth 'Green'
Around May 27≈ 40 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Amaranth 'Green' dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-11, but can be grown as a summer annual in cooler zones
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Seedling
2-3 weeksTiny seed sprouts with cotyledons (seed leaves) appearing within 5-10 days. Plants are delicate and low to the ground.
Keep soil consistently moist. Provide bright light to prevent leggy growth. Thin seedlings to proper spacing once they have 2-3 true leaves.
Vegetative Growth
3-5 weeksRapid leaf production with stems becoming thicker and stronger. Multiple green leaves emerge along upright stems, forming a bushy plant.
Begin light harvesting of outer leaves when plant reaches 6-8 inches tall. Apply balanced fertilizer every 3-4 weeks. Keep weeds controlled. Pinch growing tips to encourage bushier growth.
Flowering and Seed Development
4-6 weeksPlant sends up a central flower head with densely packed grain-like seeds forming in a spike or panicle. The head can be green, purple, or red depending on variety.
Continue harvesting leaves if desired, though they may become tougher. Allow some seed heads to mature if saving seed. Reduce nitrogen fertilizer to encourage seed development.
Seed Maturation
3-4 weeksSeeds harden and dry on the plant. Seed head becomes more compact and develops richer color. Lower leaves may yellow as plant dedicates energy to seeds.
Reduce watering slightly to allow seeds to dry on plant. Avoid harvesting leaves heavily during this period. Watch for seed shattering and harvest before seeds drop naturally.
Harvest Ready
OngoingSeeds are fully mature and can be easily rubbed from the head. Plant overall is at full maturity for seed harvest.
Cut seed heads and dry completely indoors before threshing. Alternatively, leave for continuous leaf harvesting and enjoy as a cut-and-come-again crop.
Common Pests
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Spray with water to knock off mites; use insecticidal soap or neem oil if severe. Increase humidity and improve air circulation.
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Use floating row covers on young plants. Apply neem oil or spinosad spray. Plant trap crops of radish nearby.
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Spray with strong water jet; apply insecticidal soap or neem oil. Encourage beneficial insects like ladybugs and parasitic wasps.
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Hand-pick if population is low. Apply Bt (Bacillus thuringiensis) spray. Use floating row covers on young plants.
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Use yellow sticky traps. Spray with insecticidal soap or neem oil. Vacuum adults from undersides of leaves.
Uses
Nutritious Leafy Green
CulinaryAmaranth leaves can be eaten raw in salads when young and tender, or cooked like spinach when more mature. The leaves are mild-flavored and highly nutritious, rich in vitamins A, C, and K, as well as calcium and iron. [source]
Whole Grain Substitute
CulinaryHarvested and threshed amaranth seeds can be popped like popcorn, ground into flour, or cooked as a grain similar to quinoa. They provide a complete protein with all nine essential amino acids. [source]
Traditional Medicine
MedicinalAmaranth has been used in traditional medicine systems for centuries to treat inflammation, reduce fever, and improve digestion. The leaves contain compounds with potential anti-inflammatory and antioxidant properties. [source]
Bird and Pollinator Food
WildlifeWhen allowed to seed fully, amaranth provides abundant nutrition for birds and attracts beneficial insects. Seed heads left in the garden offer food through fall and winter. [source]
Natural Dye and Food Coloring
HouseholdAmaranth leaves and seed heads can produce natural dyes and have been used as a food coloring agent in traditional cuisines. The pigments contain betalains and other color compounds. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
For continuous leaf harvest, pick outer leaves once plant is 6-8 inches tall, leaving at least 4-6 inches of stem with upper leaves intact. This encourages bushier growth and continued production. For tender baby leaves, harvest at 4-5 weeks. For mature seed heads, cut when seeds feel hard and rub easily from the head; dry completely before storing. The entire seed head can be harvested and threshed indoors. Young leaf tips are most tender and flavorful.
Fun Facts
- 🌱 Amaranth was a staple grain of the Aztecs and was considered sacred; it was a key crop used in religious ceremonies and rituals.
- 🌱 Amaranth seeds are technically pseudocereals (like quinoa), not true grains, and when popped they create a light, crunchy snack similar to puffed rice.
- 🌱 Some amaranth varieties can reach 5-6 feet tall and produce up to 40,000 seeds per plant, making it incredibly productive and resilient in adverse growing conditions.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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