300+Red Amaranth Red stripe leaf Chinese Spinach seeds Yin Cho Callaloo USA

Description

Red amaranth native to Central and South America. The leaves of amaranth are often used as a leafy vegetable.
Treat them like spinach. Saute them in olive oil and a bit of bacon or steam them and serve them with butter, salt and pepper.
Both the leaves and the seeds are nutritionally dense and are good sources of dietary fibre
,
calcium
, and iron
; the seeds are also high in protein
.
Planting:
Sow the seeds directly in the ground in mild climates, after temperatures are reliably above 60 degrees Fahrenheit, or start it inside four to six weeks before the last expected frost.
When you’re ready to plant, choose a sunny location for it. This fast-growing plant needs at least six to eight hours of sunlight daily to perform well. Amend poor soils well with compost, manure or peat moss. Red amaranth needs moderately fertile, but consistently moist soil, and grows best with a soil pH between 6.5 and 7.5. Amend acidic soils with lime, or alkaline soils with sulfur, to adjust the soil pH. In dry conditions, water it two or three times weekly, or as needed to keep the soil moist 1 inch beneath the surface.
Fertilizing:
Red a
maranth after planting and every six weeks with 2 tablespoons of granular
10-10-10
fertilizer per plant. Spread the fertilizer on the soil 6 inches from the plant and till it in lightly.
Harvest:
The leaves will begin to mature in about 40 days after planting. Individual leaves can be lightly harvested from each plant even if the goal is to harvest the grain, which will mature about 120 days after planting.