Amaranth - 4 Pack

Amaranth
The truth about amaranth is that you can eat all of it — leaves, tender stems, and grain (a staple crop in parts of Mexico). In small gardens, it’s often more practical to enjoy it as an ornamental — from soft fillers to full bouquets and striking dried stems. It reseeds itself almost too well; we have a patch in one of our high tunnels that keeps returning, whether we plan for it or not. Thankfully, it’s beautiful enough that we forgive it.
 
 
Chinese Multicolor Amaranth
Grown for both greens and color, with leaves splashed in red, magenta, and green. Popular across Asia as a tender leafy amaranth, eaten raw, stir-fried, or steamed. This is our sweetest and most delicate variety for salads and quick greens, ready to harvest in about 30–40 days. We also cut the young stems for bouquet fillers — that purple pop we always reach for.
 
 
Dreadlocks
Trailing tassels of rich magenta-burgundy flowers on compact 3–4 ft plants. Dramatic in the garden and excellent for cutting and drying. It dries beautifully — last Christmas, Sara used it to decorate the tree and hung it all around the house (decked the halls, if you will). Fair warning: it can be a bit messy, and you may find amaranth seeds in your bedsheets for months.
 
We LOVE our Amaranth around here!