Paiute Amaranth is a culturally significant variety of Amaranthus cruentus with a living connection to the Kaibab Southern Paiute Reservation in southern Utah, where it has been grown and saved by gardeners in that community. This ornamental flowering plant produces stunning red inflorescences with long, gracefully trailing branches, while its deep green-red to crimson stems and foliage create visual drama in the garden. Both the nutrient-dense seeds and tender leaves are edible, making it as useful on the plate as it is beautiful in the landscape. Hardy in zones 2 through 11, it thrives in moderate water conditions and prefers slightly acidic to neutral soil, germinating readily when soil temperatures reach 65 to 95 degrees Fahrenheit.
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Descended from a garden on the Kaibab Southern Paiute Reservation, this amaranth carries the living heritage of the Paiute people who have cultivated and preserved it. The plant's dual purpose as both an ornamental and food crop sets it apart, with dramatic crimson stems and foliage providing visual interest while the abundant seeds and leaves deliver real nutrition. Its exceptional cold and heat tolerance across zones 2 to 11 means gardeners in nearly every region can grow this connection to Paiute agricultural knowledge.
Both the edible seeds and tender leaves make this amaranth a complete food plant. The seeds can be harvested in bulk and ground into nutritious flour, cooked whole as a grain, or popped like tiny cereal. Young leaves are harvested as a nutrient-rich green, eaten raw in salads or cooked like spinach. The striking red inflorescences and ornamental foliage also serve ornamental purposes in the garden or as cut flowers, allowing gardeners to grow food and beauty simultaneously.
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For cooler hardiness zones, start seeds indoors 4 to 6 weeks before your last spring frost date. Sow seeds directly into seed-starting mix in warm conditions (65 to 95 degrees Fahrenheit) and keep soil consistently moist but not waterlogged. Seedlings typically emerge within 7 to 10 days. Provide bright light as soon as they sprout.
Transplant seedlings outdoors after all danger of frost has passed and soil has warmed to at least 60 degrees Fahrenheit. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before final planting. Space plants 12 to 18 inches apart in full sun. Water gently at the base after transplanting to settle soil.
Direct sow seeds outdoors after the last spring frost when soil temperature reaches 65 degrees Fahrenheit or warmer. Plant seeds shallowly, pressing them lightly into the soil surface or covering with no more than 1/4 inch of seed-starting mix. Keep soil consistently moist until seedlings emerge, typically within 7 to 10 days.
For leaf harvesting, begin picking tender young leaves once the plant is established and growing vigorously; younger leaves are most tender and mild. For seed harvesting, wait until the dramatic red inflorescences begin to fade and dry on the plant, and seed heads feel papery to the touch. Cut or break off entire seed heads and dry them further indoors on paper, then rub the dried heads between your hands to release the tiny black seeds. Store cleaned seeds in a cool, dry location.
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“Paiute Amaranth originates from a working garden on the Kaibab Southern Paiute Reservation in southern Utah, where it has been grown and maintained by the Paiute community. The variety was collected and preserved through the Seed Bank Collection at Native Seeds/SEARCH, an organization dedicated to conserving crop diversity and the agricultural heritage of Indigenous peoples and traditional farmers of the American Southwest. This act of documentation and seed preservation ensures that the botanical knowledge and foodways of the Paiute people remain accessible to future generations, transforming a community's gardening practice into a widely available heirloom for seed savers and gardeners everywhere.”