Edible Amaranth White Light Green Seeds | Heirloom Vegetable Garden Greens (500 Seeds)

Edible Amaranth White Light Green is a tender heirloom leafy green grown for its mild, spinach-like flavor and its ability to produce abundant harvests in warm weather. The plants form upright, bushy stems with soft, light green leaves that are ready to pick young for salads or left to mature for cooking greens. This variety is a favorite in kitchen gardens, raised beds, and container plantings where a fast, reliable source of fresh greens is wanted through the summer months.

Also known as Chinese spinach or tampala, edible amaranth is valued for its quick growth and its tolerance of heat that causes many cool-season greens to bolt. The light green leaves and pale stems make it an attractive addition to mixed vegetable beds, and the plants can be harvested repeatedly through the season. Whether you are growing for stir-fries, soups, or fresh salads, this heirloom amaranth offers a productive and easy-to-grow option for home gardeners.

Plant Features

• Tender heirloom leafy green with mild, spinach-like flavor
• Light green leaves and pale stems on upright, bushy plants
• Heat-tolerant and productive through the summer growing season
• Young leaves can be used fresh; mature leaves are suited to cooking
• Well suited to kitchen gardens, raised beds, and containers

Growing Information

• Botanical Name: Amaranthus tricolor
• Plant Type: Annual leafy vegetable
• Sunlight: Full sun to partial shade
• Soil: Well-drained, fertile soil rich in organic matter
• Water Requirements: Moderate; keep soil evenly moist
• Growth Habit: Upright, bushy
• Bloom Season: Summer
• Spacing: 6 to 12 inches between plants

Planting & Care

Sow edible amaranth seeds directly in the garden after the last frost, when the soil has warmed. Scatter the seeds thinly over the soil surface and press them lightly into the ground, as light aids germination. Keep the seedbed consistently moist until seedlings emerge, then thin the plants to the recommended spacing so they have room to develop. Amaranth can also be started indoors in trays a few weeks before the last frost and transplanted once the weather is settled.

Once established, edible amaranth is relatively low-maintenance. Water regularly during dry spells to keep the leaves tender, and side-dress with compost or a balanced organic fertilizer if growth slows. Harvest young leaves and tender stems as needed, picking from the top to encourage branching and continued production. For the best flavor, use the greens soon after harvest, and remove any flower heads that form if you want to prolong leaf production.

What's Included

500 Edible Amaranth White Light Green seeds.