Elena's Rojo Amaranth is a red-flowering grain amaranth from Guatemala, where it nearly vanished during civil conflict before being painstakingly revived by Maya farmers in the Baja Verapaz region. Named after Elena, the indigenous farmer who led the recovery effort, this heirloom variety carries both deep cultural roots and a compelling modern story of seed preservation. The plant reaches maturity in 90 to 100 days and thrives in full sun, producing grain-type amaranth seeds that have sustained Guatemalan communities for centuries.
Full Sun
Moderate
10-12
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Moderate
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This is not just a grain crop; it's a living link to Maya agricultural heritage and a direct result of one woman's determination to save a nearly lost variety. The story of Elena's work to restore this amaranth after the devastation of civil war gives every seed grown a sense of purpose and cultural continuity. When you plant Elena's Rojo Amaranth, you're participating in an ongoing movement to preserve indigenous crop diversity and support the Guatemalan seed-saving organization Qachuu Aloom, which receives 100% of the sale proceeds.
As a grain-type amaranth, Elena's Rojo is grown primarily for its nutritious seeds, which can be harvested and used whole or ground into flour. The seeds have sustained Maya communities for generations, traditionally cooked as a porridge or incorporated into traditional foods. In contemporary kitchens, the grain can be popped like popcorn, cooked as a gluten-free grain similar to quinoa, or milled into flour for baking.
No timeline data available yet for this variety.
Sow seeds directly into the garden after the last frost date has passed and soil has warmed. Amaranth appreciates warm soil for germination.
Harvest Elena's Rojo Amaranth when the flowering heads begin to dry and the seeds develop their characteristic red color, typically 90 to 100 days after planting. Cut the entire seed head when it feels papery to the touch and the seeds no longer stick to your fingers. Hang the heads upside down in a dry location to finish drying, then rub the heads gently between your hands to release the seeds. Store the cleaned seeds in a cool, dry place.
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“Elena's Rojo Amaranth originates from Guatemala, where amaranth has been a foundational staple crop for many centuries, woven into the agricultural and cultural fabric of Maya communities. During Guatemala's civil war, this particular local variety from Baja Verapaz was nearly lost entirely, pushed to the edge of extinction amid the broader disruptions to indigenous farming practices. It was Elena, an indigenous farmer from the region, who undertook the crucial work of recovering and reviving this rare variety, carefully stewarding seeds and knowledge through years of dedicated cultivation. Her efforts brought the amaranth back from the brink, restoring it within Maya communities and ensuring that future generations could grow and harvest what their ancestors had cultivated. The variety was named in her honor, a testament to her role as both farmer and seed keeper. Today, Baker Creek Heirloom Seeds supports this recovery work directly, donating 100% of proceeds from every sale to Qachuu Aloom, the Guatemalan organization working to safeguard indigenous seed diversity.”