Amaranth Seeds,Elephant Head (Amaranth cruentus) Organic – Asian Vegetable Elephant Head Amaranth

100% open pollinated
heirloom
non-hybrid
and Non-GMO
Amaranth, Elephant Head
Amaranthus spp.

The large, deep red flowers of this dramatic heirloom evoke images of elephants’ trunks trumpeting toward the sky. The tiny seeds are edible popped or ground into flour

50 days. This tall, heat-loving salad green is productive during the hot summer months when greens can be a challenge. Seedlings can be used as micro-greens.

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 — Amaranth cruentus

24 days to maturity for greens.

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 l

ocation. Bring it in at night to avoid moisture. Once dried, shake into a paper bag and filter with a sieve.

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