Amaranth 'Jamaican Callaloo'

Callaloo amaranth is grown throughout the Caribbean for its tender baby leaves, traditionally used in the beloved dish known as Callaloo. Recipes vary by region—some include spicy peppers, others add meat or fish—but the star is always the flavourful cooked greens. Callaloo amaranth also makes excellent microgreens. For baby leaf harvest, allow plants to reach about 30 cm (12") tall while leaves are still tender. If left to mature, the plants produce elegant, dangling flower clusters similar to Emerald Tassels (Green Tails). The flowers and seeds are also edible—though they often find their way into vases instead!

DETAILS:
 
QTY: 100

TYPE: Annual
 
SITE: Full sun

DEPTH: Barely Cover

GERMINATION: 4 - 10 days at 18 - 24°C

MATURITY: 40 - 60 Days

SPACING BETWEEN PLANTS: 10 - 14"

SPACING BETWEEN ROWS: 20"

How To Grow:

Transplant - Sow 4-6 weeks before the last frost. Barely cover seed. Bottom water or mist to avoid covering seeds with displaced soil. Harden off by growing at 17-18°C  and transplant outside after last frost.
Direct seed - After last frost, sow thinly, barely covering the seed. When seedlings have first true leaves, thin to 12-15" apart.

HARVEST:
Pick baby or mature greens as needed. Simply cut them with scissors as one would with mescluns. The leaves have an appealing, nutty flavour. Seed will ripen in late summer or early fall. Watch for birds visiting the plants. Rub the flower heads between your hands over a bucket or tray. Doing this into paper yard waste bags works well. If the seeds do not fall easily, leave the plants for one more week and try again. Watch for slug/snail damage to young plants. Amaranth is not prone to pest damage.