Marbled Amaranth is a visually stunning grain and leafy green from the high mountains of Mexico, originally collected from Huazulco Pueblo in Morelos in 1979. This variety of Amaranthus cruentus produces inflorescences that are predominantly deep red but strikingly marbled with green, sometimes appearing entirely red or entirely green within a single planting. The foliage is equally dramatic, with green to pink leaves often displaying delicate red or white veining. Hardy from zones 2 to 11 and frost-tender, it grows in moderate water conditions and prefers slightly acidic to neutral soil (pH 6.0-7.0). Both the grain and leaves are edible, offering dual-purpose harvests from a single plant.
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Moderate
2-11
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Moderate
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The real appeal of Marbled Amaranth lies in its unpredictable, striking appearance. Even within a single planting, plants vary dramatically: some flower heads blaze crimson while others fade to sage green, and their leaves range from solid green to blushed pink with contrasting veins. This isn't a flaw but a feature, reflecting the genetic diversity of this heirloom Mexican landrace. It's a variety that rewards close observation and patience, revealing different colors and patterns as it matures.
Both the grain and leaves of Marbled Amaranth are edible and used in different ways. The grain can be popped like popcorn, ground into flour for breads, or cooked whole as a porridge or addition to soups and stews, particularly in Mexican and Central American cooking. The young leaves are harvested as a nutritious leafy green, eaten fresh in salads or cooked like spinach. The flower heads themselves are also edible and can be harvested as ornamental and culinary garnishes.
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Start seeds indoors 4-6 weeks before your last spring frost date. Sow seeds on the surface of moist seed-starting mix at a temperature between 65 and 95 degrees Fahrenheit; they need light to germinate and should not be covered. Keep the soil consistently moist but not waterlogged. Seedlings emerge in 7-10 days under ideal conditions.
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 7-10 days. Space plants 12-18 inches apart in full sun. Handle carefully, as young amaranth plants are tender.
Direct sow seeds after the last frost date when soil temperature reaches at least 60 degrees Fahrenheit. Press seeds onto the soil surface and water gently to firm them in place; do not bury. Keep the seedbed consistently moist until germination occurs.
For leaf harvesting, begin picking outer leaves once plants reach 6-8 inches tall, or cut entire plants when young for tender greens. For grain, wait until flower heads have fully developed and the foliage begins to dry and fade. Harvest heads when they turn dry and papery to the touch, typically 80-100 days after planting. Strip seeds from dried heads by rubbing them between your hands over a container; winnow to remove chaff. The variation in color maturity means some heads may ripen before others in the same planting.
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“Marbled Amaranth carries the story of a living seed bank. Native Seeds/SEARCH collected this variety directly from Huazulco Pueblo in the state of Morelos, Mexico in 1979, preserving it from a region where amaranth has been cultivated for centuries as both sustenance and ceremonial crop. By including it in their Seed Bank Collection, they ensured that gardeners today can grow the same genetic diversity that Mexican farmers have maintained through generations of careful observation and seed selection. This variety exists in gardens because people actively chose to save it.”