Heirloom Organic Red Stripe Amaranth Seeds Aka Chinese Spinach - Callaloo - Amaranthus viridus - Edible Amaranth

Red Strip Amaranth Seeds (50)

CHINESE SPINACH SEEDS- Asian Vegetables, Edible Amaranth, Red Stripe Leaf -Jamaican Red Calla-loo!

Description
100% open pollinated
heirloom
Amaranth leaves contain three times the calcium and five times the niacin of spinach leaves.”

Edible Amaranth, Red Stripe Leaf
This is a fascinating amaranth, often simply called Red Leaf in the market, that produces large green leaves with red stripes in the center. This variety is a vigorously growing vegetable in warm weather. Some people grow this variety as decorative plants as well as leafy vegetable plants. Young leaves and stems can be harvested periodically for a long time during the growth.
Delicious lightly stir-fried or steamed, Amaranth leaves and stems are extremely nutritious delivering protein, iron and calcium, as well as vitamins A and C. Chinese cuisine typically prefers the red-leaf varieties and includes them in soups, sometimes serving the cooked leaves separately.
In India, Taiwan and Japan, the lighter varieties are more popular. In Western cuisine, Amaranth can be substituted in any recipe for spinach. Young leaves are tasty and beautiful in salads.

This vegetable is also known as...
Jamaica: Callaloo
China: een choy, hinn choy, yin choy, hin tsai, in tsai, xian cai, lao quiang gu
India: chaulai sag, chuamarsa, ganhar, kai sag, kalgaghasa, lal sag, marsa, poi, rajgira, ram dana
Indonesia: abang, bayam, bayem, selasih, senggang bener
Japan: chunrai, hiyuna, java horenso, santousai
Korea: chambirum
Malaysia: bayam
Philippines: kulitis
Sri Lanka: sudu tampala
Thailand: phak khom
Vietnam: rau den, rau den do
Greens - Red Amaranth - Amaranthus viridus
Annual Red Amaranth variety grows beautiful red-striped edible leaves for fresh and cooked uses. This is a favorite vegetable in Chinese and Vietnamese stir-fries and the red leaves will color the dish red. Unlike many other greens, such as mustard and spinach, amaranth loves the heat so when your cool weather greens are done heat loving amaranth will keep you well supplied with tasty, highly nutritious greens. The seeds are also edible and are a protein-rich pseudo grain.
Soil and Water: Amaranth likes loam and silty loam soil. It is very drought tolerant so water only when dry.
Planting and Growing:
Direct seed after soil has begun to warm in spring. The seed is very fine so you can mix it with a carrier like sand or coffee grounds. Scatter the seed and rake it in lightly.
Harvesting and Storage:
For greens, harvest before flowers appear. You can harvest the entire plant. For seeds harvest after flowers have turned to seed, by cutting the stalk and letting it cure for a few days in a sunny location. Bring it in at night to avoid moisture. Once dried, shake into a paper bag and filter with a sieve.
Soil Temperature: 60-90°F
Planting Depth: 3/8"
Germination: 3-10 Days
Height At Maturity: 3'-6'
Sun/Shade: Full Sun
Spacing After Thinning: 6"-18"

Materials: Jamaican,American,Caribbean,Grow,Garden,Annual,spinach,kale,chinese,Chinese Spinach,Micro greens,vegetable garden,Health benefit