Description: A heat-tolerant and tender green perfect for those looking to infuse magenta-pink color into their culinary color palette! The tender, bright pink stems and soft, glossy green leaves make this a gourmet spinach substitute. Among the heat-tolerant greens, this one is especially refined and tasty. It hails from southern India, where you can find these greens sliced into ribbons and stir fried with chilies, garlic, curry leaf and grated fresh coconut. The greens are endlessly versatile, and we enjoy them raw and cooked. A powerhouse of nutrition and very heat tolerant for summer. A gorgeous addition to the garden an edible ornamental indeed!
Amaranth Seeds, Aurelia's Verde:
Description: This native amaranth from Guatemala flowers light green. It is primarily used for grain rich in vitamin B, vitamin A, vitamin E, and iron. This variety has been revived in the Maya communities of Baja Verapaz after almost being lost during the civil war. It is named for Aurelia, the woman whose family revived and saved seeds of this amaranth. We donate 100% of the proceeds of each sale of this item to Qachuu Aloom, a Guatemalan seed saving organization.
Amaranth Seeds, Beetroot Vlathankara:
Description: A delicious ornamental edible jewel from southern India, its lush red foliage is as vibrant as rangoli art, providing bold burgundy tones in the flower garden and a tasty alternative to spinach in the vegetable patch. Renowned for its striking beetroot-colored foliage and exquisite flavor, this variety is one of the most cherished amaranths in Kerala, India. Legend has it that the history of this treasured crimson beauty began with a keen-eyed farmer in Vlathankara. Wandering through a bustling bazaar, he stumbled upon a cluster of amaranth saplings; one was remarkably different from the rest, displaying a deep blood-red hue. Immediately recognizing its uniqueness, he tenderly nurtured the red sapling at home, allowing it to flourish and bear seeds. The amaranth was named in honor of Vlathankara and became a cherished emblem of the region. Its resilience and productivity are remarkable; it bears tasty, ruby red leaves for over six months in favorable conditions. Like all amaranths, the leaves are tender and best used in stir fries, or cooked into daal or masalas.
Amaranth Seeds, Chinese Multicolor Spinach:
Description: (Amaranthus tricolor). A heat- and drought-tolerant green with spectacular splashes of color! This leafy “spinach” amaranth is popular in Asia and is eaten raw, stir-fried, or steamed. This is by far the most tender and sweetest amaranth for edible greens, making for a vibrant and delicious salad. The young leaves are a perfect spinach substitute; the intricately colored leaves are juicy and succulent. This is the go-to “green” for midsummer when all others have bolted.
Description: 90 Days. A fountain of eye-catching magenta-burgundy blooms! Here’s a different amaranth—curious flower heads in a weeping habit, with “tassels” sometimes reaching down to the ground. Compact plants seldom exceed 3-4 feet in height. Seeds and young leaves are edible and highly nutritious. This variety is stunning in beds and borders and it makes a top-notch cutting flower for floral design. Adds some serious drama to the garden!
Description: This red-flowering, grain-type amaranth is from Guatemala, where amaranth has been a staple crop for many centuries. It was recently revived in the Maya communities of Baja Verapaz after almost being lost during the civil war. It was named after Elena, an indigenous farmer who was primarily responsible for the recovery of this rare local variety. We donate 100% of the proceeds of each sale of this item to Qachuu Aloom, a Guatemalan seed saving organization.
Description: The attractive golden-colored flower heads produce up to 1 pound of white seed per plant, making this a very heavy producer of seed. These seeds are high in protein, and they can be cooked in a number of ways: popped like popcorn, stewed into porridge, and more. Young leaves are also tasty as cooked greens. Plants grow to about 6 feet and are easy to grow.
Description: A stunningly vibrant ornamental with myriad traditional Indigenous uses. Originally grown as a dye plant by the southwestern Hopi Nation, this variety has the reddest seedlings of any amaranth known. Plants reach 4-6 feet and cut a most striking figure in the garden! The Hopis use the deep red flower bract as a natural dye to color their world-renowned piki bread. The brilliant red dye rendered from its flowers can be used in craft projects and as a natural food dye -- the possibilities are endless. The young leaves are excellent sautéed.
Amaranth Seeds, Juana's Orange:
Description: 90 Days. A lovely orange variety from Guatemala primarily used for grain rich in Vitamin B, Vitamin A, Vitamin E, and Iron. This variety has been revived in the Mayan communities of Baja Verapaz after almost being lost during the civil war. Named for Juana (pictured,) the woman whose family revived and saved seeds of this delicious variety.
Description: 60 days. Beautiful, large, red, upright flower spikes and bronze-green foliage make this Mexican heirloom a real knockout in the vegetable garden. Tasty leaves are tender when picked young. Easy to grow from seed. From Opopeo, Mexico.
Description: A delightfully beautiful amaranthus variety from South India, Paal Cheera (White Beauty) is distinguished by its gleaming milky-white stems that evoke its local name. "Paal" or "Pal" means milk in Malayalam, the primary language spoken in Kerala, India, while "cheera" refers to amaranthus. The creamy pearlescent white stems contrast perfectly with its lush green leaves, which are not only visually striking but also tender and tasty, ideal for stir fries like the Kerala classic Cheera Thoran, made with chopped amaranthus leaves and coconut, and seasoned with mustard seeds, curry leaves, and turmeric.
