This thriving amaranth gives rich green leaves that can be harvested continuously from a very young stage. It gives one of the first payoffs of your field and has versatile uses in the kitchen. The leaves can be prepared as cooked greens such as spinach, chopped into recipes, or to liven up your salads. The taste is a bit milder than the red leaf amaranth variety.
Sow beginning in early March in a seed tray in a warm place. Seedlings should be planted at 50✕50 cm spacing after about four weeks. Direct seeding is possible after the last threat of frost. Harvest young leaves continuously. Height can reach up to 100 cm.