Amaranthus hypochondriacus## HOW TO GROW AMARANTH Start indoors 4-6 weeks before last frost, plant out or direct seed after frost. Tender annual that does not tolerate frost. If growing for seed, grown in greenhouse in Zone 7B or cooler to avoid early frost. Optimum growing temperatures 60–70˚F. Keep moist until germination. Seeds require light to germinate, press into soil, do not cover. Soil pH 5.5-7.5. Hardiness zones 2-10. Annual.Days from maturity calculated from the date of seeding. Average 44,000 seeds per ounce. Federal germination standard: 70%. Usual seed life: 5-10 years. Isolation distance for seed saving: 2 miles.Planting Depth surface requires lightSoil Temp. Germ. 65-80˚FDays to Germ. 4-8Plant Spacing 6-12”Row Spacing 24-30”Days To Maturity 100-110Full Sun, Moist Well Drained Burgundy Seed Count 1 Ounce ≈ 28,350 seeds.25 Pound ≈ 113m seeds##Dark red leafed amaranth with beautiful large red flower tassels. Later maturing variety in northern climates and may not grow to full size before frost. Leaves are eaten fresh in salads and sandwiches, or cooked like spinach. Does not get bitter when it bolts. Small poppy sized seeds are eaten raw, cooked as cereal or sprouted on salads. Seeds are high in protein and lysine. Red pigment from plant is used in natural dyes. Medicinally, amaranth is used as an astringent; harvest whole or parts when starting to flower. Also known as Prince of Wales feather. Tags: Color: Purple Black, Heritage: Heirloom, Certification: Organic.Originated in Mexico where it is called Quelite or Blero. Staple cultivated crop of the Aztecs, Incas and Mayas before Spanish colonialists banned it. Amaranth was preserved in hard to reach mountains of Central and South America. The flowers of the 'Hopi Red Dye' amaranth were used by the Hopi as a deep red dye. First introduced as an ornamental plant in Europe in the 16th century. High in vitamin A, C, folate and several minerals. Gluten-free source of protein. Delicious amaranth recipes.##Feral Farm##Certified Organic by CCOF##Seed grower since 2015##//cdn.shopify.com/s/files/1/0129/8922/files/Feral-Farm-Photo-small.jpg?3##I started growing seed commercially as an apprentice at the Organic Farm School in the Puget Sound in Washington. I already loved growing vegetables, but taking a plant all the way through its life cycle felt like a special kind of honor, and I quickly saw the value in sustaining organic, important, and rare plant varieties and participating in sustainable food systems in this way. I moved to Oregon in 2015 and have been growing my organic seed farming business over the last four seasons by renting land from existing farms and slowly taking on higher volumes and more varieties. I’m currently growing 1.6 acres of certified organic seed crops and heirloom garlic."
