Tricolour Amaranth (Amaranthus caudatus)

Amaranth has an ancient history, used as food by many cultures. As a vegetable, the edible leaf amaranth,  it’s also known as callaloo, Chinese spinach or tampala. This stunning, heat-loving green has vibrant tri-color leaves, grown for both beauty and harvest. Tender young leaves are mild and spinach-like—great for quick stir-fries, soups, and steaming—and it thrives in summer when many greens slow down. 

Start in trays in April or direct sow May–June once soil is about 15°C. Sow shallowly after the last frost (barely cover seed). Thin to 15–25 cm (6–10″) for larger plants, or closer for baby greens. Ready in 30–60 days. Harvest often and pinch tips to encourage bushy growth; succession sow for continuous cuttings. Frost sensitive. Chigarden 2026