Red Leaf Vegetable Amaranth, also known as Red Calaloo, brings a colorful leafy harvest to warm-weather gardens. Its green leaves show burgundy-red coloring that stands out among other greens, and tender young leaves can be picked for salads while larger leaves are suited to soups, sautés, and stir-fries. Grow it in a sunny garden bed or raised bed when cool-season greens struggle in summer heat, then harvest leaves as you need them for the kitchen. This packet contains 500 non-GMO heirloom seeds.

Growing a Doomsday Garden by David Schulze

Germination Rate: 99%. Test Date: 8/26. JSS.

Why Choose Red Leaf Vegetable Amaranth?

• Warm-season harvest: Grow leaves during warmer months when lettuce and spinach may be less productive.
• Striking color: Green foliage with burgundy-red coloring adds contrast to a vegetable bed and a plate of greens.
• Harvest it your way: Pick tender young leaves for a mixed salad, or allow leaves to grow larger for cooking.
• Flexible kitchen green: Add harvested leaves to soup, wilt them with garlic, or toss them into a stir-fry near the end of cooking.
• Heirloom seed: This non-GMO, open-pollinated variety can be grown again from properly collected and stored seed.

Planting Tips for Success

• Timing: Sow outdoors after frost danger has passed and the soil has warmed. Check your local planting dates rather than relying on a fixed calendar day.
• Sunlight: Give plants full sun where possible; partial shade can be useful in very hot conditions.
• Soil: Choose a well-drained bed or container with moderately fertile soil. Work in compost before sowing if the soil needs improvement.
• Sowing: Scatter the small seeds thinly, cover lightly, and water gently so they stay in place. Keep the surface lightly moist until seedlings emerge.
• Spacing: Thin seedlings to approximately 6–12 inches apart, with more room for larger plants and closer spacing for young-leaf harvests.
• Watering: Water regularly while plants establish. In hot weather, check the soil and water when needed without leaving roots waterlogged.
• Fertilizing: Compost or a balanced fertilizer can support leafy growth; avoid overfeeding and follow the fertilizer label.
• Support: Staking is generally unnecessary. Pinching growing tips can encourage branching if you prefer a bushier plant.
• Harvesting: Snip clean, tender leaves with scissors, leaving healthy growth on the plant for later pickings. Wash leaves well before eating and use mature leaves in cooked dishes if they are too robust for a salad.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods

• Calaloo-style soup: Simmer washed leaves with onion, broth, and other vegetables until the greens are tender.
• Sautéed greens: Wilt chopped leaves and tender stems in olive oil with garlic; finish with a little lemon juice.
• Stir-fry: Add leaves near the end of cooking to retain their color and tender texture.
• Fresh salads: Mix young leaves with milder greens for a colorful contrast.

Order Red Leaf Vegetable Amaranth Seeds Today

Grow your own colorful, warm-season leafy greens with Red Leaf Vegetable Amaranth seeds.

Nutritional Information

Applies to harvested amaranth leaves, not seeds. Approximate general reference values per 1 cup (28 g) raw; not a variety-specific analysis.

• Calories: 6
• Protein: 0.7 g
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.2 g
• Vitamin K: 17% Daily Value
• Vitamin C: 14% Daily Value
• Vitamin A: 13% Daily Value
• Folate: 6% Daily Value
• Calcium: 4% Daily Value
• Iron: 5% Daily Value

Actual values can vary with growing conditions and serving size.

Important Disclosures

• Variety Disclaimer: Leaf color, plant size, harvest timing, and yield can vary by region, weather, soil, and gardening practices.
• Seed Storage: Store seeds in a cool, dry place away from heat and moisture.
• Planting Zones: Grow as a warm-season annual where frost occurs; use local conditions to time outdoor sowing.
• Food Use: Consume only positively identified plants grown in conditions appropriate for food crops; wash harvested greens thoroughly.

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Recipe: Garlic-Sautéed Red Leaf Vegetable Amaranth

Use leaves harvested from plants grown from these seeds. The seed packet does not contain edible greens. Serves 2–3. Prep time: 10 minutes. Cook time: 7 minutes.

Ingredients

• 4 packed cups freshly harvested Red Leaf Vegetable Amaranth leaves and tender stems, about 6–8 ounces
• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• 2 tablespoons water
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper, to taste

Directions

1. Wash the harvested greens thoroughly under running water. Remove any tough stems, drain well, and roughly chop large leaves.
2. Warm the olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds, stirring, until fragrant but not browned.
3. Add the amaranth greens in batches, stirring as they wilt. Pour in the water, cover, and cook for 3–5 minutes, until the stems are tender and the leaves are fully wilted.
4. Uncover and cook for another minute if excess liquid remains. Stir in lemon juice, salt, and pepper. Serve hot.

Option: Add a pinch of red pepper flakes with the garlic for gentle heat. Refrigerate leftovers promptly in a covered container and eat within 3–4 days.