Amaranth, Miriah Leaf (Organic)
Amaranthus tricolor. Leaf. 25-50 days.
A beautiful red-veined green leaf amaranth for salad and cooking. The leaf backs of Miriah Leaf are all red, adding a unique color to salad. A heat tolerant spinach substitute that is popular in Asia and Latin America. Also good cooked or pickled. Years ago we tasted a kimchi made from amaranth leaf and it was very good! This type of amaranth is sometimes called Callaloo in the Caribbean where it is used to make a popular dish of the same name. We brought this variety back from the abyss in 2006 after it was lost commercially in 1999. Not a grain variety as it has black seeds.
Sow in pots indoors in April for planting out in May, or direct sow after danger of frost. 12–18″ spacing. Harvest for greens at any time; harvest grain when seeds rub off easily in your hand, but before seed head is crispy dry. Windrow or hang over a tarp to dry for several days, then dance, rub, or shake seeds from seed heads. For larger crops, place dry plants on a tarp and drive on it with a vehicle. Winnow to clean or place seeds in a bowl and make a stirring motion with your arm; chaff rises to the top for easy removal.
For seed saving, isolate from other amaranths of the same species by 1⁄4 mile.