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Red Amaranthus

Heritage Crops

Red Amaranthus

Amaranthus caudatus

A dramatic red-leaved crop with edible leaves and seed — part ornamental show-off, part ancient staple.

AnnualEdible leaves & seedHeat lover
Awaiting restock

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

This plant is currently awaiting restock.
LifecycleAnnual (does not survive UK winters; may self-seed in warmer conditions)
PositionFull sun
SoilFertile, free-draining soil in full sun; warmth is more important than exceptionally rich ground.
Garden sizeCan reach up to 200 cm tall, spreading about 60 cm wide
ContainerMedium to large containers (minimum 30 cm deep); best performance in open ground
Historic erasTudor

Why it belongs in a forgotten garden

Red Amaranthus — the story

Why grow it?

A fast, colourful summer crop that can be eaten as a leaf vegetable while young and then allowed to become a dramatic seed-bearing plant.

History & context

With its vivid red leaves and towering, cascading seed heads, Red Amaranthus (Amaranthus caudatus) is both a beautiful statement and an ancient staple. Cultivated for thousands of years across the world, this bountiful crop was revered by the Aztecs and has now returned to offer both its stunning visual appeal and its abundant nutritional value.

Explore its place in Tudor garden history.

Growing guide

How to grow Red Amaranthus

Soil & position

Fertile, free-draining soil in full sun; warmth is more important than exceptionally rich ground.

Light: Full sun

Water

Water during establishment and prolonged drought for tender leaves, but avoid waterlogging.

Propagation

Sow tiny seed shallowly once conditions are warm. Start under cover for an earlier crop or sow direct after frost risk.

Sowing referenceSow Apr–May (needs warmth)Depth: 0.5 cm • Cold treatment: No

Ongoing care

Thin plants to the spacing you want. Pinch for bushier leaf production or allow selected plants to grow tall for flowers and seed.

From garden to kitchen

Harvesting & eating it

When to harvest

Young leaves from early summer onwards; seed heads are harvested when mature and dry later in the season.

Harvest young leaves while tender. For seed, let flower heads mature and dry, then rub and winnow the tiny grains.

What is edible?

Young leaves and seeds.

Flavour & cooking

Every part of this plant is useful. Its young leaves are mild and earthy, perfect for steaming, sautéing, or adding to soups. The protein-rich seeds can be toasted, cooked like a grain, or ground into a nutrient-dense flour.

Food value

Leaves provide fibre, carotenoid pigments and common leafy-green micronutrients; seeds contribute starch and protein. Exact composition varies with species and maturity.

VitaminsVitamins A and C plus folate
MineralsIron and calcium
Also providesProtein, fibre and antioxidant pigments
Nutritional standout

Amaranth leaves can be rich in pro-vitamin A carotenoids and vitamin C, while the edible seed adds protein, fibre and a broader mineral contribution.

Worth knowing: Red Amaranthus offers two edible crops: young leaves provide the vitamins and minerals expected from a nutritious leafy green, while the mature seed adds protein, fibre and additional minerals.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen idea

Red Amaranth greens with ginger & sesame

Use young leaves before the stems become coarse.

You’ll need

  • 250 g young Red Amaranth leaves and tender stems
  • 1 tbsp neutral oil
  • 1 garlic clove, sliced
  • 1 tsp grated fresh ginger
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds

Method

  1. Wash the leaves and chop any thicker tender stems separately.
  2. Heat oil in a wok and fry garlic and ginger for 30 seconds.
  3. Add stems first for 1 minute, then the leaves.
  4. Stir-fry for 2–3 minutes until just tender and finish with soy and sesame oil.
  5. Scatter with sesame seeds.

How tough is it?

Resilience, pests & garden value

Resilience

A truly tenacious survivor, Red Amaranthus is highly resistant to common pests and holds its own in a variety of conditions. Its towering growth is a testament to its hardy nature, making it a dependable choice even for the beginner gardener.

Pests & practical problems

Usually vigorous in warmth. Slugs, flea beetles and aphids can damage young plants; cold weather quickly checks growth.

Wildlife value

Mature flower and seed heads attract insects and later seed-feeding birds.

Growing in a container

Medium to large containers (minimum 30 cm deep); best performance in open ground

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Red Amaranthus

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

Awaiting restock

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