Purple amaranth is a striking and versatile plant, known for its vibrant purple hues and distinctive flower structures. It offers a unique combination of ornamental beauty and practical applications, making it a captivating addition to many landscapes.
Purple Amaranth Varieties and Characteristics
Purple amaranth encompasses several species and cultivars. Amaranthus cruentus, known as ‘Red Spike’ or ‘Velvet Curtains’, features upright, deep crimson to purple flower plumes that can reach 1 to 2 feet. Amaranthus tricolor ‘Red Leaf’ or ‘Illumination’ is prized for its foliage, displaying brilliant shades of red, purple, and green, particularly on younger leaves. Amaranthus caudatus, or Love-Lies-Bleeding, includes varieties with pendulous, rope-like flower tassels that can cascade downwards for several feet. Plant sizes vary significantly, with some ornamental varieties growing 2 to 4 feet, while grain amaranths can reach 6 to 8 feet or more.
Growing Purple Amaranth
Purple amaranth thrives with proper site selection and soil preparation. It requires at least six to eight hours of direct sunlight daily. Well-draining, fertile loam with a pH between 6.0 and 7.5 is preferred. Amending heavy clay soils with organic matter, such as compost, can improve drainage and nutrient availability.
Purple amaranth seeds can be direct-sown after the last frost, when soil temperatures reach 65 to 75 degrees Fahrenheit (18-24°C). Plant seeds shallowly, about 1/4 inch deep, and space them 10 to 18 inches apart. For an earlier start, seeds can be initiated indoors four to six weeks before the last expected frost date. Transplant seedlings carefully, avoiding root disturbance.
Consistent moisture is needed for young purple amaranth plants. Once mature, amaranth is drought-tolerant but benefits from regular watering during prolonged dry periods. Avoid overwatering, as it can lead to root rot; allow the soil surface to dry slightly between waterings. Yellowing lower leaves can indicate overwatering, while wilting leaves may signal a need for more moisture.
Purple amaranth does not require heavy fertilization, especially in fertile soil. An initial application of balanced organic fertilizer at planting time supports healthy growth. Excessive nitrogen promotes leafy growth at the expense of flower and seed production, so avoid high-nitrogen fertilizers. A side-dressing of compost mid-season provides nutrients if plants lack vigor.
Pests include aphids and spider mites. A strong spray of water dislodges aphids, and insecticidal soap manages persistent infestations. Fungal diseases like powdery mildew occur in humid conditions; good air circulation helps prevent this. Remove affected leaves and apply a fungicide to manage outbreaks.
Taller varieties of purple amaranth benefit from staking to prevent flopping over. Place a single sturdy stake near the main stem when the plant is young to provide support as it grows. Tie the stem loosely to the stake with soft ties to prevent damage.
Uses of Purple Amaranth
Purple amaranth serves ornamental and edible purposes. Its bold color and texture make it popular for landscape design. Varieties with upright plumes are effective as vertical accents in borders, while cascading flowers create dramatic focal points in mixed beds or containers. Amaranth is also an excellent candidate for cut flower arrangements.
Beyond its aesthetic appeal, purple amaranth is used for its edible leaves and seeds. The young leaves are harvested as a nutritious leafy green, similar to spinach. They are rich in vitamins A and C, calcium, and iron, a healthful addition to salads, stir-fries, or steamed dishes. The flavor is mild and slightly earthy, making it versatile in culinary preparations.
Purple amaranth seeds are a nutritious pseudo-grain, comparable to quinoa or buckwheat. These protein-rich seeds contain all nine essential amino acids. They are also gluten-free and a source of dietary fiber, iron, and magnesium. Amaranth seeds can be cooked as a porridge, popped like popcorn, ground into flour for baking, or added to granolas and energy bars.
Historically, various amaranth species have been utilized in traditional practices across different cultures. Certain parts of the plant have been used in folk medicine, though these uses are not scientifically validated. The plant’s cultural roots highlight its significance beyond just a food or ornamental crop.
Harvesting and Seed Saving
Harvesting purple amaranth leaves for culinary use begins when plants are young, a few weeks after germination. Tender, young leaves offer the best flavor and texture. To encourage continuous production, pinch off the outer leaves, allowing inner leaves to continue developing. Regular harvesting extends edible yield.
Harvesting amaranth seeds requires patience; seed heads must be mature and dry on the plant. This occurs in late summer or early fall, when flowers have faded and seed heads feel dry and brittle. Seeds are easily dislodged by rubbing a mature seed head. Seeds are small, shiny, and black or tan, depending on the variety.
To collect seeds, cut the dry seed head from the plant. Place heads upside down in a paper bag or on a tarp in a dry, well-ventilated area. Once dry, thresh seeds by rubbing seed heads vigorously or walking on them if spread on a tarp. Separate seeds from chaff by winnowing: pour them from one container to another in front of a fan or on a breezy day, allowing lighter chaff to blow away.
Proper storage of harvested purple amaranth seeds is important for viability. Seeds should be thoroughly dry before storage. Store them in airtight containers in a cool, dark, and dry location. A consistent temperature between 35 and 50 degrees Fahrenheit (2-10°C) is ideal for long-term storage, extending viability for several years.