Amaranth Flowers

Vegetable amaranth, Amaranthus tricolor, is the leafy green sold across Egypt as "أمارنتس" and known internationally as Chinese spinach, callaloo or tampala. Prized for its mild, spinach-like flavour, it carries tender leaves and shoot tips in lively green, red and variegated tones that make it as ornamental in the bed as it is useful in the kitchen. Cooked like spinach, it wilts down quickly into stews, sautés and rice dishes, and is at its best harvested young before the plant bolts.

Planting

Sow only in warm conditions, since amaranth is killed by cold and frost; aim for a minimum soil temperature near 21 C, with optimal growth between 21 and 29 C. Place the tiny seed shallowly, 3 to 6 mm deep, spacing seeds about 2.5 cm apart in rows 30 to 45 cm apart. Seedlings emerge in roughly 7 days at 21 to 24 C. Thin to about 15 cm between plants for full leaf production. In the Nile Delta, sow from spring through early autumn (March to September), repeating every 2 to 3 weeks for a steady supply.

Fertilizing

This is a leafy crop with a high nitrogen demand. Apply nitrogen as a base dressing at planting, then side-dress during active leaf growth, adding phosphate and potash only where a soil test calls for them. Avoid over-applying inorganic nitrogen, as excess turns leaves pale and causes harmful nitrate to build up in the foliage.

Care

Grow in full sun for the best leaf yield, accepting light afternoon shade during extreme summer heat to delay bolting. Keep soil moisture moderate and even, especially during early growth, and avoid overwatering; drip irrigation suits small growers well. Watch for aphids and leaf-eating caterpillars, managing them by hand-picking, neem oil or insecticidal soap. Correct shallow sowing, good spacing and free drainage prevent damping-off and rot. Cut tender leaves and tips about 3 to 6 weeks after sowing.