Intensely bright fuchsia-red plants are just much brighter than most Amaranths we think. Red Garnet can be used as a cooked green, allowed to flower for a dramatic display in the garden or grow it for grain!



Some folks share the grain with the birds attracting beautiful buntings, goldfinches and other flying jewels.
Red Garnet Amaranth will make a stunning addition to your edible flower or vegetable garden. You'll get dozens of seed heads that will make beautiful arrangements or produce lots of seed!
The inner leaves are crisp and make a nice cooked vegetable dish. Generally, the leaves and stalks can be used as a hot weather spinach replacement. Include them in soups, stir fry dishes, salads or any other dish requiring green leafy vegetables. They are quicker to cook than spinach, so must be added right at the end of the cooking process.

Here are some serving tips:
Fresh, tender leaves and shoots can be eaten raw either in salads or juiced.
In the Caribbean, amaranth greens are known as callaloo and are one of the chief items in the popular "callaloo-soup" made with taro, ham hocks, peppers, celery, okra, coconut milk, and crabmeat.


In the mainland China where the greens are called by name yin-tsai (A. tricolor or Chinese Spinach), it is employed in stir-fries and soups.


In the Indian subcontinent, the greens are called as chaulai found wide usage in curries, stews, and mixed vegetable dishes.



In Greece, the amaranth greens are popular as vleeta, boiled with other well-known green-leafy like dandelion, mustard green, chicory greens etc., dress with extra virgin olive oil and a squeeze of lemon juice and serve as the dish vrasta chorta.
Propagation notes will be supplied with seed packet.
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