Deep-red flower bracts is natural dye in world renowned Hopi piki bread
Originally grown as a dye plant by the southwestern Hopi Nation, this variety has the reddest seedlings of any amaranth known, making it a natural for micro-green mixes! Plants reach 4-6 feet and cut a most striking figure in the garden! The Hopis use the deep-red flower bract as a natural dye to color their world-renowned piki bread.Amaranthaceae Amaranthus cruentus
Hopi Red Dye
Amaranth is a high protein grain that has considerable potential as a garden scale grain crop. It is of particular interest because it can be used immediately, without any hulling, leaching or other processing.
- Ease of Growing
- Grown as
- Days to Maturity
- 105-115 (Spring/Summer)
- Growing Habit
Amaranth grows best in hot weather and doesn't do well if it's cold.
- Growing Season
- Cultivar Type
- Growing Conditions
- Warm, Hot
Amaranth is a tropical plant that uses C4 photosynthesis (like corn and sunflower), which makes it particularly efficient in high heat and light intensities. Plant Amaranth in a warm sheltered spot with full sun.
- Outdoor Growing Temp
- 60°F - 95°F
- Min Outdoor Soil Temp
Amaranth is a tropical plant so likes warm soil.
- Start Indoors
- Start Outdoors
- Sun: min. 6 hours daily (Cool, Warm, Hot)
Amaranth is a tropical plant and thrives with full sun.
Amaranth is relatively drought tolerant and too much water may cause the roots to rot. However for maximum production of both leaf and seed the soil should never be allowed to dry out.
Amaranth grows fast and produces a lot of nutrition, so it's not surprising that it is a fairly hungry plant. It does best on a well-drained and fertile soil, similar to that for corn. If growing for seed, it will require more fertilizer than if you're growing it for leaves.
- Drought tolerant, High heat, Needs lots of space
- Small Gardens?
- Attracts beneficial insects?
- Fruit Size
- Plant Height
- Plant Diameter
- Hardiness Zone
- Disease Resistance
- Taste Profile
Tasty seeds can be eaten raw, sprouted, toasted, roasted, or ground into flour for baking. Amaranth leaves have a flavor similar to spinach.