An annual warm-season leafy vegetable producing tender green leaves and slender stems rich in flavor and nutrients. Amaranth seeds yield fast-growing plants 40–70 cm tall, with dense foliage and excellent heat tolerance throughout summer.
Sow directly outdoors from April to July, once soil temperature exceeds 18°C. Prefers sunny, warm conditions and light, well-drained soils rich in organic matter, with a pH of 6.0–7.5. Space 20–25 cm between plants and 30–40 cm between rows.
Harvest 25–35 days after sowing, when leaves are still tender. The crop regenerates well after cutting, allowing multiple harvests. Amaranth greens are rich in iron, calcium, and vitamins A and C, ideal for boiled dishes and salads.
