A. tricolor (syn. Agangeticus), A. blitum, A. dubious, and A. cruentus are are all commonly grown as vegetable amaranth. However, almost all species of the Amaranthus genus have edible leaves especially if harvested while the plant is young.

Other names. Hinn choy (Cantonese Chinese); hsien tsai (Mandarin Chinese); kalunay, kulitis (Filipino); cholai bhaji, lal sag (Indian); tampala (Sri Lanka); callaloo (West Indies).

Growth habit. The characteristics vary between and within species of Amaranthus. All are monecious annuals. Plant structure is generally branched and bushy. Some will grow as high as 1.5 m but most are less than .5 m. Leaves are oblong to elliptical and range in color from light to dark green with some expressing the red pigment common throughout the genus. The basic floral structure is called a glomerule which consists of a staminate flower clustered with an indefinite number of pistillate flowers. Multiple glomerules on an axis form the floral panicle. The panicles of the vegetable amaranths are much smaller than those of the grain amaranths. Most have small black seeds.

Physiology: In photosynthesis vegetable amaranth follows the C4 pathway which occurs in only a few other crop plants such as corn, sorghum and sugarcane. This enables it to use light and water more efficiently in converting CO2 to carbohydrate. This is particularly advantageous when sunlight is abundant.

Marketing. It is a slow mover in the market place so it needs a good explanation of what it is used for. There are certain times of the year when it is in demand for ethnic holiday celebrations, particularly Indian and Indonesian, in the very early spring. You want it very young and tender, so it can be sold loose, doesn't need to be bunched. Pack as a forest pack.

Use. Vegetable amaranth is commonly cultivated for use as a boiled leafy green vegetable. Cook amaranth as you would spinach. Stems and flowers are also edible if harvested at the appropriate time and suitably prepared. In Asia and the West Indies, amaranth is widely used in soup. Although it is relatively unknown as a vegetable crop in the United States it has traditionally been cultivated throughout the humid tropics and is consumed extensively in Africa, Asia, the Caribbean, and Latin America. In Jamaica it is routinely eaten at breakfast and dinner. The greens are of considerable nutritional value being high in calcium, magnesium, iron, vitamins A and C as well as protein.

Climatic requirements. Amaranth can be grown in both tropic and temperate zones. Humid, sunny conditions are advantageous but not essential for growth. Freezing temperatures will kill the plant.

Propagation and care. Seeds are sown either in narrow rows or broad cast and covered with 6-12 mm of soil. Plants emerge in 7 to 14 days. For single-harvest crops the plants are generally thinned to a final density of 10 to 15 cm. If plants are to be harvested repeatedly a wider spacing may be appropriate. Thinnings can be eaten. Transplanting of seedlings is practiced in some areas and is usually done two to three weeks abter germination. Transplants should be well watered in order to succeed. Plants may be harvested in 4 to 6 weeks after germination by cutting or uprooting. In Southern California, as many as four cuttings are possible when spaced some two weeks apart. Ten mature plants can supply a family of four. The exact period to maturity depends upon species, variety and growing conditions. Most, but not all, are best when harvested before flowering. Collect and store dried seed in air tight containers for planting next season.

Amaranth has a high mineral uptake and so requires fertile soils for abundant growth. Supplemental fertilizer and/or covercrops are recommended for high yields. Good drainage helps to alleviate problems with root rot. This may be obtained by using raised beds.

Because there is a wide range of variability within the group of plants called vegetable amaranth, one should be prepared to try a number of different types and chose those most suited to his/her specific soil, management practices and weather conditions.

Pests and Disease. According to Mark Van Horn, the manager of the Student Experimental Farm at UC Davis, grain amaranth varieties in California are very susceptible to a soil borne disease Pythruim, and the vegetable varieties might be also. He reports that they get attacked by leafhoppers pretty bad. Even with careful irrigation you tend to loose some plants every time you irrigate to the disease.

Tsang and Ma, P. O. Box 5644, Redwood City, CA 94063

Captions:

Figure 1. Leafy amaranth is cultivated for use as boiled greens. (Photo by Hunter Johnson).

Earlier draft reviewed by Harry Agamalian, Farm Advisor, Monterey Co. 12/20/89