7002

Amaranth Mekong Red

• Botanical Name: Amaranthus tricolor

Very useful red leafed Amaranth with broad dented leaves adding vivid colour to salad mixes. In China and Japan, Amaranth is also widely used in soups, stir-fry dishes, or steamed as a side dish, combining well with ginger, grated Radish, soy sauce and lemon, etc, to make a delicious Oriental dish. Whenever your Chinese cookbook calls for Spinach, use Amaranth. (30 days baby leaf, 50 days maturity)

Heirloom; 21 degrees; 7-10 days; 8cm apart; Warmer Temps; 2.3; Direct Sow; 1000 seeds; Asian Cuisine.