Green Amaranth Seeds — Amaranthus viridis Rau Dền / Chinese Spinach / Callaloo, Warm-Season Edible Leafy Green for Kitchen Gardens, Raised Beds & Containers, 2 Pack x 2000 Seeds

Technical Specifications

About Green Amaranth — Rau Dền / Chinese Spinach / Callaloo

Amaranthus viridis is the leafy edible amaranth — a fast-growing, heat-tolerant warm-season annual cultivated as a cooking green across Vietnamese, Chinese, Indian, and Caribbean food traditions for centuries. It is the plant Vietnamese home cooks call rau dền xanh, Chinese cooks call xiàn cài (莸菜) or Chinese spinach, and Caribbean cooks use as callaloo. In India it appears in saag-style preparations alongside other leafy greens.

Important naming note: This product is Amaranthus viridis — the slender green amaranth grown specifically as an edible leafy vegetable. It is not a mixed pigweed assortment, not grain amaranth (A. cruentus, A. hypochondriacus), and not ornamental tassel amaranth (A. caudatus). The botanical name is the reliable anchor.

Green amaranth thrives in the heat that causes spinach and lettuce to bolt and turn bitter. It grows fast, produces abundantly, and responds well to cut-and-come-again harvesting. Young leaves and tender stems have a mild, earthy, slightly sweet flavor that cooks down quickly like spinach.

Self-sowing note: Amaranth can self-sow prolifically if plants are allowed to flower and set seed. Manage unwanted seedlings promptly and follow local guidelines if amaranth is considered invasive in your region.

• Thrives in summer heat — the ideal leafy green when spinach and lettuce bolt
• Known as Rau Dền Xanh (Vietnamese), Xiàn Cài (Chinese), Callaloo (Caribbean)
• Not pigweed mix, grain amaranth, or ornamental amaranth — Amaranthus viridis only
• Cut-and-come-again — regrows after cutting for multiple harvests per season
• Fast harvest — young leaves ready in 30–45 days from sowing
• Mild, earthy, slightly sweet flavor — cooks down like spinach

Master Sowing & Growing Guide

Step 1 — Timing & Season Planning

Sow after the last frost when soil has warmed to at least 18°C (65°F). In most of the US, this means late April through July. In tropical and subtropical climates (zones 9–11), it can be grown nearly year-round. Succession sow every 2–3 weeks for a continuous supply of tender young leaves.

Step 2 — Soil & Location

Full sun, well-drained soil. Prepare a clean, weed-free seedbed — tiny seeds and small seedlings can be lost among weeds. For containers, use a well-draining potting mix in a pot at least 20–25 cm (8–10 inches) deep.

Step 3 — Sowing

Surface-sow or cover lightly with 3–6 mm (1/8–1/4 inch) of fine soil. Broadcast sow for a baby-leaf cutting patch, or sow in rows and thin to 15–30 cm apart for full-size plants. Keep seedbed consistently moist until germination (5–10 days). Thinnings are edible.

Step 4 — Watering & Feeding

Water consistently during establishment. Once established, relatively drought-tolerant but produces more tender leaves with consistent moisture. Feed with a nitrogen-rich fertilizer every 2–3 weeks. Avoid waterlogging.

Step 5 — Harvesting (Cut-and-Come-Again)

Young leaf harvest (30–45 days): Pinch or cut tender outer leaves and growing tips when plants are 15–20 cm tall. Cut-and-come-again: Cut the whole plant back to 8–10 cm above the ground — regrows for 1–3 additional cuttings. Prevent flowering: Pinch off flower heads to keep the plant in leafy production.

Kitchen Applications

• Canh rau dền (Vietnamese amaranth soup): Young leaves and stems simmered in a light pork, shrimp, or crab broth — a classic Vietnamese everyday soup.
• Stir-fry (xào tỏi): Leaves and tender stems stir-fried with garlic and oyster sauce — common in Vietnamese and Chinese home cooking.
• Callaloo (Caribbean): Leaves simmered with coconut milk, okra, scotch bonnet, and crab or salt fish.
• Saag-style (Indian): Leaves cooked with onion, garlic, ginger, and spices.
• Blanched greens: Briefly blanched and served with dipping sauce, sesame oil, or oyster sauce.
• Soups and noodle broths: Leaves added at the end of cooking to pho, rice noodle soups, or congee.

Common Growing Problems & Solutions

Frequently Asked Questions

What is the difference between green amaranth and red amaranth?

Green amaranth (Amaranthus viridis) and red amaranth (Amaranthus tricolor) are different species with similar culinary uses. Green amaranth has green leaves and a mild, earthy flavor. Red amaranth has striking red or red-and-green leaves and a slightly more robust flavor — and imparts a beautiful deep pink-red color to soups and broths. Both are used interchangeably in Vietnamese and Asian cooking.

Is this the same as grain amaranth?

No. Grain amaranth (Amaranthus cruentus, A. hypochondriacus) is grown for its seeds, which are dried and used as a grain. This product is Amaranthus viridis — grown for its leaves and tender stems as a cooking green. The two are different species with different uses.

Can I grow green amaranth in containers?

Yes. Use a pot at least 20–25 cm (8–10 inches) deep with good drainage. Amaranth grows well in containers with consistent watering and feeding. A single large container can support several plants for cut-and-come-again harvesting.

How many seeds are included?

2 packs x 2000 seeds = 4000 seeds total.

Storage & Quality Assurance

• Store unused seeds in a cool, dry, dark place in a sealed container or the original packet.
• Optimal storage temperature: below 15°C (60°F) with low humidity.
• Amaranth seeds remain viable for 3–5 years when stored correctly.
• This is a seed product for planting — not dried greens, grain amaranth, or a ready-to-eat vegetable.
• Germination rates are influenced by sowing depth, soil temperature, moisture, and growing conditions.