Amaranth Seeds, All Red Leaf
Click Image for Gallery
Amaranth has roots in Asian, Chinese, Mediterranean, and Native American cuisine and culture. This red-purple variety is a common ingredient in stir-fry and soups in China, and has uses as a food dye. However, here in the US, it is gaining popularity following the Greek tradition of using the leaves in the place of spinach, whether as a micro-green for fresh salad use, or grown out and cooked. Widely adapted and heat tolerant, but does not do well in cool temperatures. The seeds are useful ground and used as a nutritious flour. Untreated seed.
|Botanical Name||Amaranthus viridus|
|Approx no. of seeds||1000|
|Est. Maturity (days)||15-45|