Amaranth Seeds (Amaranthus hypochondriacus)
Amaranth is a warm weather crop best sown around the same time as corn. The large flowerheads put on a magnificent display for several months. In early autumn, harvest seeds by either shaking seedheads into a bucket, or by collecting heads and rubbing them through screening over a large container.
The tiny, protein-rich (15-16%) seeds can be popped, sprouted, toasted on a skillet, ground into flour or cooked whole. We usually do the latter, simmering the amaranth in an equal volume of water for ten minutes.
Amaranth leaves are succulent and nutty when eaten raw for the first few weeks and make superb cooked greens until late summer.
Amaranth will cross with Red-rooted Pigweed, a common garden weed.
Packets contain a few thousand seeds.
We are currently offering 5 varieties of Amaranth Seeds (Amaranthus hypochondriacus).
Purple-flowered, stunning 6-10 foot plants. Amazing seed production. Black shiny, glowing seeds smell like chocolate as they cook, have a sweet flavour and pleasant texture, with an aftertaste like corn. Simmer 10-12 minutes in an equal volume of water.
Beautiful golden/bronze flowerheads. 6-8 feet. Light coloured seeds. Might have a few burgundy flower heads.
Burgundy, bronze, cream or red flowerheads on 6-10 ft stalks. Sow, barely covered, late May or early June. Young leaves great in salads, and excellent steamed. Light golden, high protein seeds cook up in 10 minutes simmered with an equal volume of water..
A mix of purple and burgundy amaranths from Frank Morton of Wild Garden Seed. The multicoloured seeds have an excellent taste and texture when cooked.
Purple leaves, purple heads, golden seeds. Plants are 6-8 feet and create a beautiful focal point in the garden.