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:

Planting:

• When to Plant: Callaloo is a warm-season annual. Sow seeds directly in the garden after all danger of frost has passed and the soil has warmed to at least 18°C. It thrives in hot weather. For a continuous supply, you can make successive plantings every 2-3 weeks.

• Where to Plant: Choose a location with full sun (at least 6-8 hours daily).

• Sowing Seeds: Sow seeds thinly on the soil surface and tamp them down lightly, as they need light to germinate. Once seedlings are 2-3 inches tall, thin them to 10-14 inches apart to give them room to grow. You can eat the thinned seedlings as baby greens.

Soil & Fertilizing:

• Soil Preference: Callaloo is not particular about soil type but will produce more in fertile, well-drained soil.

• Fertilizing: Amend the soil with compost before planting. A balanced, all-purpose fertilizer can be applied once a month to support consistent growth, but it is not always necessary.

Watering & Pests:

• Watering: Keep the soil consistently moist until the plants are established. Once mature, Callaloo is quite drought-tolerant. However, consistent watering will result in more tender leaves.

• Pests: Callaloo is generally resistant to most pests.

Harvesting:

• Method: Harvest leaves using the "cut-and-come-again" method. Begin harvesting when the leaves are about 4-6 inches long. Snip the outer leaves and tender stems, leaving the central stem and younger leaves to continue growing.

• Timing: The leaves are most tender and flavorful before the plant flowers. If the plant does send up a flower stalk, you can still eat the flowers and the seeds.