Red-Rooted Amaranth (Amaranthus retroflexus)

Red-rooted amaranth, also known as redroot pigweed, is a vigorous annual plant often considered a weed, yet it has a long history of use as a nutritious wild food. Its broad green leaves, reddish taproot and dense clusters of tiny green flowers make it easy to recognize.

The young leaves and tender shoots can be cooked like spinach and are a source of vitamins and minerals. The tiny seeds are also edible and can be cooked as a grain or ground into flour for bread, pancakes and other baked goods. Naturally gluten-free, amaranth flour can be combined with other flours in bread recipes. As with other leafy greens, cooking the leaves is recommended, particularly because amaranth can accumulate nitrates and oxalates.

This fast-growing plant thrives in full sun and a wide range of soils, including disturbed and cultivated ground. It tolerates periods of drought once established and produces abundant seeds that provide food for birds and other wildlife. Its deep taproot helps it explore the soil, while its vigorous growth makes it a useful addition to gardens where spontaneous edible plants are welcomed.

Red-rooted amaranth self-seeds readily and can spread aggressively if allowed to mature. Harvesting the seed heads before they scatter is an easy way to manage its abundance.

Sow directly outdoors in spring after the last frost, when the soil has warmed. Seeds can also be sown in late fall or winter sown in pots outdoors for natural germination in spring. Scatter seeds on the soil surface and cover very lightly. Germination is generally rapid in warm conditions.

At least 200 seeds per packet.