Amaranth Greens

Amaranth greens are a hot-weather leafy vegetable that keeps producing after spinach and lettuce have bolted. Grow them in well-drained soil around pH 6.0-7.0 with moderate fertility, and keep picking young leaves so the plants stay tender.

Sun

Full sun to part shade

Water

Even moisture; about 1 in/week including rain

Spacing

6 in

First harvest

25–45 days

Tips

• Surface-sow or barely cover the tiny seed at about 1/8 inch deep and keep the surface moist; germination is quick once soil reaches about 65-70°F.
• Thin or transplant seedlings to 4-8 inches for repeated leaf harvests, or 12 inches if you also want seed heads.
• Water regularly through establishment; established plants shrug off dry weather far better than spinach, but leaves stay tender with even moisture.
• Cut plants above a set of leaves or pick outer leaves when they are 2-4 inches long so side shoots keep coming.
• Pinch out flower stalks to delay toughness; cook and discard the water if you are limiting oxalates, and avoid harvesting from polluted or high-nitrate soil.