Description
Amaranthus cruentus, commonly known as Red Amaranth, is a fast-growing annual plant native to Central and South America. Its seeds are very small and disc- or lentil-shaped. While the wild variety produces black seeds, domesticated forms cultivated for food typically have white, off-white, or pale yellow seeds.
The seeds are harvested from dense, upright flower plumes that grow on the tall plant. The plumes can be a striking crimson or purple color. Historically, this species was a vital food source for the Aztecs, Incas, and Maya. The seeds can be ground into flour, popped like popcorn, or cooked as a porridge. They are also highly nutritious, being gluten-free and rich in protein and essential amino acids.
Germination Guide
🌍 Central Mexico to Nicaragua
Easy
Amaranthus cruentus is an annual grain amaranth species native to Central Mexico to Nicaragua, cultivated for thousands of years for its nutritious seeds and edible leaves. It is one of three grain-producing amaranth species.
Germination
Germination time
Expect germination in
3 – 14 days
Temperature
Min 18°C
Ideal 25°C
Max 28°C
🌡️ Temperature alternation recommended
— Temperature drop overnight aids germination; alternating temperatures can improve germination
Substrate moisture
💧💧 High
Substrate & Container
Recommended substrate
well-draining, nutrient-rich soil; can use seed-starting mix
Recommended container
small pots or modular trays for indoor sowing; 5-8 liter containers for growing
Growing Tips
Requires full sun (at least 6 hours daily); warm-season crop that needs soil temperatures above 18°C (65°F) for outdoor sowing; keep soil moist but not waterlogged during germination; sensitive to drought after imbibition begins; seeds require light to germinate and should be surface sown without burial; does not require scarification or cold stratification; adapt better to light conditions during germination
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