Amaranth

Amaranth grain, uncooked. Scientific identity: Grain amaranths include Amaranthus cruentus L., A. hypochondriacus L., and A. caudatus L.; the USDA record does not name a species. Edible part: Cleaned mature dry seed used as a pseudocereal. Exact source form: Amaranth grain, uncooked, corresponding to USDA FoodData Central FDC 170682.

Tiny seeds that cook into a soft porridge, toast with a nutty aroma, or pop into miniature crisp grains.

Common name

Amaranth

Scientific name

Amaranthus spp.

Family

Amaranthaceae

Edition

Core Edibles

Flavor

Earthy · nutty · mild

Texture

Tiny · creamy when cooked

Season

Dry pantry staple

Best storage

Airtight · cool · dry

Great for

Porridge · pilaf · popping

Know this

Seed and leafy amaranth are separate food forms

Choose grain amaranth if you want edible seed; ornamental and leafy varieties are not automatically equivalent.

START WITH

Seed sold as a grain-amaranth variety

CLIMATE

A warm, frost-free growing season of roughly 90–120 days

LIGHT

6–8+ hours of direct sun

SOIL

Average, well-drained garden soil

1. 1

   Start it

   After frost, wait until soil is warm. Place the tiny seed on the surface, cover only about 1/8 inch, press gently, and keep the surface moist until sprouts appear—often within 4–10 days.

2. 2

   Give it room

   Thin grain plants to 12–18 inches apart. Leave 18–24 inches between rows for airflow around seed heads.

3. 3

   Water correctly

   Water gently while seedlings are small. Once established, water deeply during long dry spells instead of keeping the surface constantly wet.

4. 4

   Care for it

   Weed early; mature plants shade weeds. Stake tall plants in windy sites. Stop overhead watering as seed heads dry.

5. 5

   Harvest

   When heads feel dry and seeds rub free, cut them into a paper bag. Finish drying, rub out the seed, sift away chaff, and store only when completely dry.

Many grain varieties mature in about 90–120 days.

When heads feel dry and seeds rub free, cut them into a paper bag. Finish drying, rub out the seed, sift away chaff, and store only when completely dry.