This heirloom red strain of amaranth has a tradition for being a multi-use plant that can be eaten as baby greens, the mature leaves can be added to stir fries, the seed heads can be made into a dye for foods or clothes, and the seeds can be made into nutritious sprouts, breads, or flour. Loaded with vitamins and minerals, this plant was a staple for the Hopi people and for good reason.
If germination is spotty, stir the soil up and tamp down again. This stimulates the seed into germinating.
Common name: Hopi Red Dye Amaranth
Botanical name: Amaranthus cruentus
Type: Reseeding tender annual
Scarification/Stratification: None needed
Sow temp/season: Early Spring with soil temp at 60-75 F
Sow depth/spacing: Sow 1/8” deep at one seed per inch
Final spacing: Thin to 1 foot spacing
Final height/spread: Can get 10 feet tall and 3 feet wide given the goods.
pH range: 5.5-7.5
Soil type: Not picky, but thrives with rich well-drained soils.
Nutrition: During early growth, needs lots of Nitrogen, then once flowering begins, lots of Phosphorous and Calcium
Drainage: Does not like swamp
Sun: The more sun the better
Time to maturity: 90-100 days
Hilling: One inch if needed
Suckering: Strong side branching
Propagation: Can start in at least one inch pots/plug flats and transplant after last frost.
Hybridization: Plant different varieties 1/2 mile apart to prevent cross-pollination
Uses: Flowers used as a red dye and seed boiled and eaten or dried, ground and used as flour. Very nutritious. Grow amaranth for your pet birds!