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Depth to Plant
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Spacing Between Plants |
Days to Germinate (Sprout)
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Germination
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Best Season to Plant_________ |
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Soil
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Good Plant Companions |
Harvest Instructions |
| 1/4" Deep | 12" Apart | 3-4 Days | Between 60° F and 90° F | Spring | Full Sun | Well drained, and nitrogen rich | Okra | Cut green stems as desired. Harvest seeds by placing flowers in a paper bag and shaking |
Starting Your Amaranth Seeds Indoors
Amaranth is an incredibly rewarding crop to grow from seed, and it thrives when given the right conditions from the start. Begin your seeds indoors about 4 to 6 weeks before your last spring frost. Use a seed-starting mix that drains well, and keep the soil consistently moist but not waterlogged. Amaranth seeds are tiny, so press them gently into the soil surface rather than burying them deeply—they need light to germinate. Place your seed tray in a warm location with temperatures between 70 and 80 degrees Fahrenheit, and expect seedlings to emerge within 7 to 10 days.
Transplanting and Hardening Off
Once your seedlings develop their first true leaves, thin them out so each plant has adequate space to grow. About 2 weeks before your planned transplant date, begin hardening off your seedlings by gradually exposing them to outdoor conditions. Start with just a few hours of gentle outdoor light and wind, then gradually increase their time outside over the course of a week. This helps them adjust to outdoor life without shocking their system.
Planting in the Garden
Transplant your hardened-off seedlings into the garden after the danger of frost has passed and soil temperatures have warmed. Amaranth loves full sun—aim for at least 6 to 8 hours of direct sunlight daily. Space plants about 12 to 18 inches apart to allow for air circulation and mature growth. The soil should be rich in organic matter with good drainage; consider mixing in compost before planting. Amaranth is surprisingly adaptable and tolerates poor soil better than many vegetables, making it perfect for improving less-than-ideal garden beds.
Watering and Feeding
Water your amaranth plants regularly during the growing season, especially during dry spells. They prefer consistent moisture but don't need to be soggy. Once plants are established, they become quite drought-tolerant. For best results with organic growing, work compost into the soil before planting and side-dress with compost every 4 to 6 weeks. Avoid synthetic fertilizers to maintain your organic certification and quality.
Managing Pests and Disease
Amaranth is relatively pest-resistant when grown organically, but watch for common garden pests like flea beetles and spider mites, especially on young plants. Use row covers over seedlings for protection, and encourage beneficial insects by planting flowers nearby. Good air circulation and proper spacing prevent most fungal diseases. If problems do arise, neem oil or insecticidal soap are effective organic solutions.
Harvesting and Using Your Amaranth
You can begin harvesting leaves when plants are 6 to 8 inches tall—pick outer leaves to encourage bushier growth and continued production. For grain harvest, wait until the seed heads turn brown and dry. Cut the entire flower head and dry it further indoors, then thresh to collect the tiny nutritious seeds. Amaranth leaves can be used fresh like spinach, while the seeds are fantastic in salads, soups, or ground into flour for baking.
In Summary
| How to Grow & Harvest Amaranth |
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When to Plant Sow seeds early in the season and cover lightly with soil. If you're direct sowing, make sure you do so after the threat of frost has passed and the soil has begun to warm up. Generally, amaranth germinates well when the soil has reached at least 60 degrees F., but is not warmer than 90 degrees F.
How to Plant Amaranth prefers warm climates, and needs full sun. Water them during dry periods, or once or twice a week as needed. You can also fertilize once or twice during the growing season. When to Harvest Amaranth is ready to harvest, when it has reached at least 1-2 feet tall and shows strong stems and blooms. The flowers are long lasting and will last from summer until the first frost. The flowers are delicious to eat steamed or sauteed, and the greens can be cut and used as greens. |
