Product Review

Amaranth has roots in Asian, Chinese, Mediterranean, and Native American cuisine and culture. This red-purple variety is a common ingredient in stir-fry and soups in China, and has uses as a food dye. However, here in the US, it is gaining popularity following the Greek tradition of using the leaves in the place of spinach, whether as a micro-green for fresh salad use, or grown out and cooked. Widely adapted and heat tolerant, but does not do well in cool temperatures. Untreated seed.