Diag Amaranth is a striking variety of Amaranthus cruentus with dramatic red inflorescences and deep green leaves veined in crimson, grown across hardiness zones 2-11. This Mexican heirloom from the Sonora/Chihuahua border region serves dual purposes: the tender leaves harvest as nutritious greens, while the seeds can be ground into pinole, a traditional staple flour. Cold-hardy enough for northern gardens yet heat-loving in its growth, Diag Amaranth brings both visual drama and cultural food heritage to any growing space.
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Moderate
2-11
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Moderate
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The leaves emerge green with striking red veins that intensify as the plant matures, creating a plant that's as beautiful in the garden as it is on the plate. Those magnificent red flower heads rise above the foliage like living flames, making this as much an ornamental showstopper as it is a practical food crop. The dual harvest strategy, plucking tender greens early while allowing the plant to produce seed for grinding, gives you two distinct uses from a single planting.
The tender young leaves serve as a nutritious green, harvested early and prepared like spinach or chard in salads, soups, and sautéed dishes. The mature seeds are traditionally ground into pinole, a nutrient-dense flour used in beverages, breads, and traditional Mexican preparations. Many growers harvest leaves continuously throughout the growing season while allowing select plants to go to seed, maximizing both the fresh greens and the dry seed harvest.
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Start seeds indoors 6-8 weeks before your last expected frost date. Sow directly onto moist soil at a temperature of 65-95 degrees Fahrenheit; amaranth seeds are tiny and benefit from light during germination, so press them gently into the soil surface without burying them. Keep soil warm and consistently moist until sprouting occurs.
Harden off seedlings over 7-10 days once soil temperatures reach the upper 50s and frost danger has passed. Transplant outdoors when seedlings are 3-4 inches tall, spacing plants 12-18 inches apart to allow room for the full bushy plant and dramatic flower head development.
Direct sow seeds outdoors after all frost danger has passed and soil has warmed to at least 60 degrees Fahrenheit. Scatter seed thinly on prepared soil and press gently into contact; do not cover, as seeds need light to germinate. Keep soil moist until seedlings establish.
Begin harvesting young leaves once the plant reaches 6-8 inches tall, pinching or cutting from the top to encourage bushier growth and promote extended leaf production. Continue harvesting tender leaves throughout the season as needed. For seed production, allow some plants to mature fully; seeds are ready to harvest when the flower heads darken and begin to dry, typically 70-80 days after planting. Cut entire seed heads and dry them completely indoors, then thresh and winnow to separate seeds from chaff.
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“Diag Amaranth originates from the borderlands between Sonora and Chihuahua in Mexico, where indigenous and Mexican communities have cultivated it for centuries as both greens and a seed crop. The variety carries the traditional knowledge of pinole production, where amaranth seeds are ground into a nutritious flour central to Mexican and Southwestern cuisine. Native Seeds/SEARCH, a nonprofit seed conservation organization based in the American Southwest, preserves this variety through their Seed Bank Collection, ensuring that this culturally significant plant and the agricultural traditions it represents remain available to home gardeners and farmers today.”