{"product_id":"green-amaranth-seeds-amaranthus-viridis-rau-den-2-pack-2000","title":"Green Amaranth Seeds — Amaranthus viridis Rau Dền \/ Chinese Spinach \/ Callaloo, Warm-Season Edible Leafy Green for Kitchen Gardens, Raised Beds \u0026 Containers, 2 Pack x 2000 Seeds","description":"\u003cdiv style=\"background:#f5f5f5;border-left:4px solid #2e7d6e;padding:16px 20px;margin-bottom:24px;border-radius:4px\"\u003e\n\u003cstrong\u003eQuick Summary\u003c\/strong\u003e\u003cp\u003eGreen Amaranth Seeds are planting seeds for \u003cem\u003eAmaranthus viridis\u003c\/em\u003e — the leafy edible amaranth known in Vietnamese as \u003cem\u003eRau Dền Xanh\u003c\/em\u003e (green amaranth), in Chinese cooking as \u003cem\u003exiàn cài\u003c\/em\u003e (莸菜) or Chinese spinach, and in Caribbean cooking as callaloo. This is a seed product for growing your own leafy amaranth — not dried greens, powdered amaranth, grain amaranth, red amaranth, ornamental tassel amaranth, spinach seed, or a ready-to-eat vegetable. Each pack contains 2000 seeds (2 packs included, 4000 seeds total). Green amaranth is a fast-growing, heat-tolerant warm-season annual that thrives in summer conditions when cool-season greens like spinach and lettuce bolt and fail. Young leaves and tender stems are harvested as a cooking green — mild, earthy, and slightly sweet, wilting quickly like spinach.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal For:\u003c\/strong\u003e Vietnamese-style Rau Dền, Asian kitchen gardens, Caribbean callaloo, Indian saag-style dishes, summer leafy green rotation, cut-and-come-again harvesting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing Conditions:\u003c\/strong\u003e Full sun, USDA zones 2–11 (warm-season annual), soil temperature 18–24°C (65–75°F); thrives in heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKey Characteristics:\u003c\/strong\u003e Heat-tolerant summer green, surface-sow or shallow sow, cut-and-come-again, fast harvest (30–45 days), 2 Pack x 2000 seeds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\u003ctable style=\"width:100%;border-collapse:collapse;font-size:0.95em\"\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eBotanical Name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\n\u003cem\u003eAmaranthus viridis\u003c\/em\u003e L. (Slender Amaranth \/ Green Amaranth)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eCommon Names\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eRau Dền Xanh (Vietnamese), Xiàn Cài 莸菜 (Chinese), Chinese Spinach, Green Amaranth, Slender Amaranth, Callaloo (Caribbean)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003ePlant Family\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eAmaranthaceae (Amaranth family)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003ePlant Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eWarm-season annual; fast-growing leafy vegetable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSeed Count\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e2 Pack x 2000 seeds (4000 seeds total)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eUSDA Hardiness Zones\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eGrown as warm-season annual in zones 2–11; frost-tender; thrives in heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSunlight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eFull sun (6+ hours); tolerates part shade but grows faster in full sun\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eModerate; consistent moisture during establishment; drought-tolerant once established\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSoil \/ pH\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eWell-drained, moderately fertile; pH 6.0–7.5; tolerates a range of soil types\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eHeight \/ Spread\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e30–90 cm (1–3 ft) at leaf harvest; up to 120 cm if allowed to flower\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eGermination Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e5–10 days at 18–24°C (65–75°F); surface-sow or cover lightly (3–6 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eDays to First Harvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e30–45 days from sowing (young leaves); cut-and-come-again for extended harvest\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003ePlant Spacing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e15–30 cm (6–12 inches) for full plants; closer for baby leaf \/ cut-and-come-again\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSKU\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eX0-XN8H-8D9A\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eAbout Green Amaranth — Rau Dền \/ Chinese Spinach \/ Callaloo\u003c\/h2\u003e\u003cp\u003e\u003cem\u003eAmaranthus viridis\u003c\/em\u003e 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 \u003cem\u003erau dền xanh\u003c\/em\u003e, Chinese cooks call \u003cem\u003exiàn cài\u003c\/em\u003e (莸菜) or Chinese spinach, and Caribbean cooks use as callaloo. In India it appears in saag-style preparations alongside other leafy greens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eImportant naming note:\u003c\/strong\u003e This product is \u003cem\u003eAmaranthus viridis\u003c\/em\u003e — the slender green amaranth grown specifically as an edible leafy vegetable. It is not a mixed pigweed assortment, not grain amaranth (\u003cem\u003eA. cruentus\u003c\/em\u003e, \u003cem\u003eA. hypochondriacus\u003c\/em\u003e), and not ornamental tassel amaranth (\u003cem\u003eA. caudatus\u003c\/em\u003e). The botanical name is the reliable anchor.\u003c\/p\u003e\u003cp\u003eGreen 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSelf-sowing note:\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThrives in summer heat — the ideal leafy green when spinach and lettuce bolt\u003c\/li\u003e\n\u003cli\u003eKnown as Rau Dền Xanh (Vietnamese), Xiàn Cài (Chinese), Callaloo (Caribbean)\u003c\/li\u003e\n\u003cli\u003eNot pigweed mix, grain amaranth, or ornamental amaranth — \u003cem\u003eAmaranthus viridis\u003c\/em\u003e only\u003c\/li\u003e\n\u003cli\u003eCut-and-come-again — regrows after cutting for multiple harvests per season\u003c\/li\u003e\n\u003cli\u003eFast harvest — young leaves ready in 30–45 days from sowing\u003c\/li\u003e\n\u003cli\u003eMild, earthy, slightly sweet flavor — cooks down like spinach\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMaster Sowing \u0026amp; Growing Guide\u003c\/h2\u003e\u003ch3\u003eStep 1 — Timing \u0026amp; Season Planning\u003c\/h3\u003e\u003cp\u003eSow 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.\u003c\/p\u003e\u003ch3\u003eStep 2 — Soil \u0026amp; Location\u003c\/h3\u003e\u003cp\u003eFull 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.\u003c\/p\u003e\u003ch3\u003eStep 3 — Sowing\u003c\/h3\u003e\u003cp\u003eSurface-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.\u003c\/p\u003e\u003ch3\u003eStep 4 — Watering \u0026amp; Feeding\u003c\/h3\u003e\u003cp\u003eWater 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.\u003c\/p\u003e\u003ch3\u003eStep 5 — Harvesting (Cut-and-Come-Again)\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eYoung leaf harvest (30–45 days):\u003c\/strong\u003e Pinch or cut tender outer leaves and growing tips when plants are 15–20 cm tall. \u003cstrong\u003eCut-and-come-again:\u003c\/strong\u003e Cut the whole plant back to 8–10 cm above the ground — regrows for 1–3 additional cuttings. \u003cstrong\u003ePrevent flowering:\u003c\/strong\u003e Pinch off flower heads to keep the plant in leafy production.\u003c\/p\u003e\u003ch2\u003eKitchen Applications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCanh rau dền (Vietnamese amaranth soup):\u003c\/strong\u003e Young leaves and stems simmered in a light pork, shrimp, or crab broth — a classic Vietnamese everyday soup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry (xào tỏi):\u003c\/strong\u003e Leaves and tender stems stir-fried with garlic and oyster sauce — common in Vietnamese and Chinese home cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCallaloo (Caribbean):\u003c\/strong\u003e Leaves simmered with coconut milk, okra, scotch bonnet, and crab or salt fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaag-style (Indian):\u003c\/strong\u003e Leaves cooked with onion, garlic, ginger, and spices.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlanched greens:\u003c\/strong\u003e Briefly blanched and served with dipping sauce, sesame oil, or oyster sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoups and noodle broths:\u003c\/strong\u003e Leaves added at the end of cooking to pho, rice noodle soups, or congee.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCommon Growing Problems \u0026amp; Solutions\u003c\/h2\u003e\u003ctable style=\"width:100%;border-collapse:collapse;font-size:0.95em\"\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eProblem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eLikely Cause\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eFix\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003ePoor germination\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSeeds buried too deep or soil too cold\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSurface-sow or cover lightly (3–6 mm); wait until soil is 18°C+; keep seedbed moist\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSeedlings lost to weeds\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eTiny seeds hard to distinguish from weed seedlings\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003ePrepare a clean, weed-free seedbed; label rows; thin carefully\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eLeaves tough \/ bitter\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eHarvested too late or plant has flowered\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eHarvest young leaves regularly; pinch off flower heads promptly; succession sow for fresh plants\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eUnwanted self-sowing\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003ePlants allowed to flower and set seed\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eRemove flower heads before they dry and shatter; manage volunteers promptly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eAphids or leaf miners\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eCommon in warm, dry conditions\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eRinse with water; apply insecticidal soap; encourage beneficial insects\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eWhat is the difference between green amaranth and red amaranth?\u003c\/h3\u003e\u003cp\u003eGreen amaranth (\u003cem\u003eAmaranthus viridis\u003c\/em\u003e) and red amaranth (\u003cem\u003eAmaranthus tricolor\u003c\/em\u003e) 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.\u003c\/p\u003e\u003ch3\u003eIs this the same as grain amaranth?\u003c\/h3\u003e\u003cp\u003eNo. Grain amaranth (\u003cem\u003eAmaranthus cruentus\u003c\/em\u003e, \u003cem\u003eA. hypochondriacus\u003c\/em\u003e) is grown for its seeds, which are dried and used as a grain. This product is \u003cem\u003eAmaranthus viridis\u003c\/em\u003e — grown for its leaves and tender stems as a cooking green. The two are different species with different uses.\u003c\/p\u003e\u003ch3\u003eCan I grow green amaranth in containers?\u003c\/h3\u003e\u003cp\u003eYes. 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.\u003c\/p\u003e\u003ch3\u003eHow many seeds are included?\u003c\/h3\u003e\u003cp\u003e2 packs x 2000 seeds = 4000 seeds total.\u003c\/p\u003e\u003ch2\u003eStorage \u0026amp; Quality Assurance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eStore unused seeds in a cool, dry, dark place in a sealed container or the original packet.\u003c\/li\u003e\n\u003cli\u003eOptimal storage temperature: below 15°C (60°F) with low humidity.\u003c\/li\u003e\n\u003cli\u003eAmaranth seeds remain viable for 3–5 years when stored correctly.\u003c\/li\u003e\n\u003cli\u003eThis is a seed product for planting — not dried greens, grain amaranth, or a ready-to-eat vegetable.\u003c\/li\u003e\n\u003cli\u003eGermination rates are influenced by sowing depth, soil temperature, moisture, and growing conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the difference between green amaranth and red amaranth?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Green amaranth (Amaranthus viridis) has green leaves and mild flavor. Red amaranth (Amaranthus tricolor) has red or red-and-green leaves and imparts a deep pink-red color to soups. Both are used interchangeably in Vietnamese and Asian cooking.\"}},{\"@type\":\"Question\",\"name\":\"Is this the same as grain amaranth?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Grain amaranth is grown for its seeds as a grain. This product is Amaranthus viridis — grown for its leaves and tender stems as a cooking green.\"}},{\"@type\":\"Question\",\"name\":\"Can I grow green amaranth in containers?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Use a pot at least 20–25 cm deep with good drainage. Water and feed consistently for cut-and-come-again harvesting.\"}},{\"@type\":\"Question\",\"name\":\"How many seeds are included?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"2 packs x 2000 seeds = 4000 seeds total.\"}}]}\u003c\/script\u003e","brand":"Seeds Small envelope ( $2 shipping charge customer","offers":[{"title":"Default Title","offer_id":48418690859326,"sku":"X0-XN8H-8D9A","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0154\/3713\/5926\/files\/versatile-carelessweed-seeds-595.webp?v=1719503617","url":"https:\/\/therike.com\/products\/green-amaranth-seeds-amaranthus-viridis-rau-den-2-pack-2000","provider":"The Rike","version":"1.0","type":"link"}