Pink Beauty Amaranth is a heat-loving green from southern India that brings stunning magenta-pink stems and soft, glossy green leaves to your garden. Unlike most greens that wilt in summer heat, this tender cultivar actually thrives when temperatures climb, making it a reliable harvest through the hottest months. Ready to pick in 50-65 days, it serves as a refined substitute for spinach with a more delicate texture and a striking visual presence on the plate.
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The tender, bright pink stems are the real showstopper here, offering both visual drama and culinary sophistication. Among heat-tolerant greens, this one is especially refined and tasty, with soft leaves that cook down beautifully without becoming tough or bitter. Its ability to flourish when other greens bolt makes it invaluable for summer gardening in warm climates.
Pink Beauty Amaranth shines as a gourmet spinach substitute, equally at home in a stir-fry, sautéed as a side dish, or added fresh to salads where its pink stems add unexpected color and visual interest. The tender leaves and stems can be harvested young for delicate, raw preparations or cooked down into curries and braised dishes. In Indian cooking, it's traditionally ribboned and cooked with aromatics; in modern kitchens, it works beautifully in any preparation calling for tender greens.
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Start seeds indoors 4-6 weeks before your last frost date in seed-starting mix kept at 70-85°F. Transplant to larger pots once seedlings develop true leaves.
Harden off seedlings over 7-10 days and transplant outdoors after the last frost date when soil has warmed to at least 70°F. Space plants 8 inches apart.
Direct sow seeds outdoors after the last frost date and soil has warmed to 70-85°F. Sow thinly and thin seedlings to 8 inches apart once they develop true leaves.
Begin harvesting leaves when plants reach 6-8 inches tall, typically 50-65 days after sowing. Pinch off outer leaves from the base to encourage bushier growth and continued production, or harvest the entire plant at once if you prefer. Young, tender leaves are most refined; harvest in the morning after dew dries for the best texture and flavor.
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“Pink Beauty Amaranth hails from southern India, where it remains a staple in traditional home gardens and markets. This heirloom variety carries generations of cultivation in tropical and subtropical regions, where gardeners and cooks developed it specifically for its ability to produce tender, flavorful leaves through oppressive heat. Its journey to Western seed catalogs represents a growing appreciation for heat-adapted greens that thrive where conventional spinach and lettuce fail.”