Amaranth ‘Green Leaf’ Seeds

Green Leaf Amaranth or also known as Chinese Spinach. While many cool-season greens bolt and turn bitter as temperatures rise, Amaranth thrives in the heat, making it an indispensable "cut-and-come-again" staple for the summer garden.

This variety produces luscious, vibrant-green leaves that are remarkably tender and packed with nutritional density. Offering a milder, sweeter, and more sophisticated flavour than traditional spinach, Green Leaf Amaranth is a versatile kitchen workhorse. Whether you are flash-frying with garlic and sesame, folding into vibrant summer curries, or using young leaves raw in salads, this plant provides a constant, generous supply of nutrient-rich greens when your other crops are flagging.

features:

• Summer Heat Specialist: Thrives when temperatures climb, providing reliable, high-quality greens long after cool-weather crops have finished.

• Nutrient Powerhouse: Exceptionally high in vitamins A, C, and K, as well as essential minerals like iron and calcium.

• Continuous Harvest: A true "cut-and-come-again" variety—harvest young leaves for salads or mature leaves for cooking, and watch it bounce back with vigor.

• Mild & Versatile Flavour: Delicate, earthy, and spinachy, without the bitterness or oxalates found in some other greens.

• Easy to Grow: Rapidly germinating and hardy, requiring very little maintenance once established.

Growing Information (Australia):

• Scientific Name: Amaranthus mangostanus

• Sowing Season: * Temperate/Cool: Late Spring through Summer (once soil is warm).

  • Subtropical/Tropical: Spring to Autumn (grows year-round in frost-free climates).

• Position: Full sun to light afternoon shade. Prefers rich, moist, well-draining soil.

• Sowing Depth: Surface sow or lightly cover with 2–3mm of fine soil.

• Spacing: 25–30cm apart.

• Germination: 5–10 days (requires warmth; soil temp >20°C is ideal).

• Harvest: 30–45 days (baby leaves); 60+ days (mature plant).

• Gardener’s Tip: Amaranth is a rapid grower. To maintain a constant supply, sow seeds in succession every 3–4 weeks. Pinch out the central growing tip once the plant is 20cm tall to encourage side-branching and a bushier, more productive plant.

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100 seeds

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