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Amaranth Microgreens · Zones 2–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | January – December | — | — | January – December |
| Zone 4 | January – December | — | — | January – December |
| Zone 5 | January – December | — | — | January – December |
| Zone 6 | January – December | — | — | January – December |
| Zone 7 | January – December | — | — | January – December |
| Zone 8 | January – December | — | — | January – December |
| Zone 9 | January – December | — | — | January – December |
| Zone 10 | January – December | — | — | January – December |
Complete Growing Guide
Growing amaranth microgreens is remarkably straightforward, making them perfect for beginners who want impressive results. Start with shallow growing trays or containers with drainage holes — plastic restaurant containers work excellently. Fill with a fine-textured seed starting mix or coconut coir blend, leveling to about 1 inch deep. The growing medium should be moist but not waterlogged.
Amaranth seeds are tiny, almost dust-like, so handle them carefully. Measure about 1-2 tablespoons of seeds per 10x20 inch tray. Scatter seeds evenly across the surface using a salt shaker or by pinching small amounts between your fingers. Press seeds gently into the soil with your palm or a flat tool — they need good soil contact but shouldn't be buried. Mist lightly with a spray bottle to settle seeds without disturbing them.
Cover your seeded trays with another tray or damp paper towels to create darkness for the first 3-4 days. This blackout period encourages strong stem development and prevents seeds from drying out. Keep soil consistently moist but never soggy — check daily and mist if the surface looks dry. Room temperature between 65-75°F is ideal for germination.
Once seeds have sprouted and reached about 1 inch tall, remove the cover and provide bright indirect light. A south-facing window works, but LED grow lights 6-12 inches above the trays give more consistent results. Provide 12-14 hours of light daily. Avoid direct sunlight, which can scorch tender seedlings.
Water from the bottom by placing trays in shallow pans of water for 10-15 minutes, allowing soil to absorb moisture through drainage holes. This prevents disturbing delicate roots and reduces fungal issues. Never fertilize microgreens — they rely on stored seed energy and added nutrients can cause problems.
Common mistakes include overwatering (leads to mold), insufficient light (causes weak, pale growth), and harvesting too early. Watch for the distinctive burgundy stems to develop their full color intensity before cutting.
Harvesting
Harvest amaranth microgreens when they reach 1-2 inches tall with their first true leaves just beginning to form, typically 8-12 days after sowing. The stems should display rich burgundy or magenta coloration, and leaves should be vibrant green or show red tinges. Avoid harvesting too early when stems are still pale — the color development indicates peak nutrition and flavor.
Use clean, sharp scissors or a knife to cut stems about 1/4 inch above the soil line. Harvest in the morning when plants are fully hydrated and crisp. Cut in small sections rather than trying to harvest an entire tray at once — this prevents wilting of cut greens while you work. Gently lift cut microgreens and give them a light shake to remove any growing medium particles. The roots and remaining stems won't regrow, so clear the tray after harvesting for your next planting. Quality microgreens should feel firm and crisp, with no yellowing or mushy spots.
Storage & Preservation
Fresh amaranth microgreens keep best when stored unwashed in the refrigerator. Place them in a partially open plastic bag or container lined with paper towels to absorb excess moisture. They'll maintain peak quality for 5-7 days when kept at 35-40°F with high humidity. Avoid washing until ready to use, as excess moisture accelerates deterioration.
For longer storage, amaranth microgreens can be gently dehydrated at low temperatures (95-105°F) for 6-8 hours until crisp, then stored in airtight containers for several months. The dried greens work well as colorful garnishes or can be powdered for seasoning blends. Freezing isn't recommended as it destroys the delicate texture, though frozen microgreens can be blended into smoothies. Unlike mature amaranth, microgreens aren't suitable for traditional preservation methods like canning due to their delicate nature.
History & Origin
Amaranth has been cultivated for over 8,000 years, originating in Central America where it was a sacred crop to the Aztecs. They called it 'huauhtli' and valued it so highly that it was used in religious ceremonies and as tribute payments. Spanish conquistadors banned amaranth cultivation because of its spiritual significance, nearly driving it to extinction in its native lands.
The practice of growing amaranth as microgreens is a modern development, emerging in the 1980s as part of the California fine dining revolution. Chef Charlie Trotter and others began using microgreens to add visual impact and concentrated nutrition to upscale dishes. Amaranth microgreens gained popularity because they deliver the ancient superfood's nutrition — high protein, minerals, and antioxidants — in an easily digestible form with stunning visual appeal.
Today's amaranth microgreens typically come from varieties like Red Garnet or Burgundy, selected specifically for their intense coloration in the microgreen stage. The practice has come full circle, with these nutrient-dense baby plants now grown worldwide by home gardeners and commercial producers alike.
Advantages
- +Exceptional disease resistance makes them virtually foolproof for beginners
- +Stunning burgundy stems create restaurant-quality visual impact in ordinary dishes
- +Extremely fast 8-12 day harvest cycle allows for continuous production
- +Requires no fertilizing or special nutrients, reducing costs and complexity
- +Very high germination rates, typically 90%+ with fresh seeds
- +Tolerates slight overwatering better than most microgreens
- +Rich in complete proteins, minerals, and antioxidants in concentrated form
Considerations
- -Tiny seeds are difficult to handle and distribute evenly without practice
- -Seeds can be more expensive than common microgreen varieties
- -Color intensity diminishes rapidly after harvest, requiring quick use
- -Cannot be regrown after cutting unlike some herbs
- -May bolt quickly if exposed to too much heat or direct sunlight
Companion Plants
Plant Together
Basil
Repels aphids and whiteflies that commonly attack microgreens
Chives
Natural pest deterrent and doesn't compete for space in microgreen setups
Lettuce
Similar growing conditions and harvest timing, good companion crop
Radish Microgreens
Fast-growing companion with similar light and water requirements
Cilantro
Compatible growing conditions and helps attract beneficial insects
Spinach
Similar cool-season preferences and non-competitive root systems
Pea Shoots
Nitrogen-fixing properties benefit nearby plants, similar harvest timing
Arugula
Compatible growth rates and pest resistance helps protect tender amaranth
Keep Apart
Fennel
Allelopathic compounds inhibit germination and growth of most plants
Black Walnut
Produces juglone which is toxic to amaranth and inhibits growth
Brassica Microgreens
May release compounds that inhibit amaranth seed germination
Mint
Aggressive growth and strong aromatic oils can overwhelm delicate amaranth microgreens
Pests & Disease Resistance
Resistance
Excellent disease resistance, very hardy
Common Pests
Few pest issues, occasional aphids
Diseases
Rarely affected by diseases when properly grown