Globe amaranth is a compact annual that blooms reliably from June through the first frost, producing distinctive papery globes of color on upright, branching stems. Growing 12 to 24 inches tall and 6 to 12 inches wide, this heat-loving plant thrives in full sun with moderate water and low maintenance. The true flowers are tiny and pale, but the bracts surrounding them are what steal the show: bright magenta in the species form, though cultivars expand the palette to include red, pink, purple, lilac, violet, and white. Both the flowers and foliage are edible, making this a dual-purpose plant for ornamental beds and kitchen gardens alike.
Full Sun
Moderate
2-11
24in H x 12in W
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Moderate
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Bright papery flower globes bloom abundantly from midsummer straight through frost, and they dry beautifully for arrangements without losing color or form. Heat and drought tolerance mean this plant thrives in hot, dry spots where other annuals wilt, yet it still performs well with regular water. Butterflies visit consistently throughout the season, and the entire plant, from flowers to tender leaves, can be harvested and eaten, adding a layer of utility to its ornamental appeal.
Globe amaranth flowers and foliage are both edible. The papery blooms are exceptional for cutting and drying for winter arrangements, retaining their vibrant color long after harvest. The tender leaves and flowers can be added fresh to salads or cooked into dishes, offering a mild, slightly sweet flavor. The flowers are particularly valued by seed savers and florists for their longevity and color retention.
No timeline data available yet for this variety.
Start seeds indoors 6 to 8 weeks before your last frost date in a warm location. Seeds germinate at soil temperatures of 70 to 85 degrees Fahrenheit. Use ample seed since germination rates can be quite low. Transplant seedlings outdoors after all danger of frost has passed.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Set transplants out in the garden after the last frost date when soil has warmed. Space plants 6 to 12 inches apart depending on the mature width of your cultivar.
Sow seed directly in the garden after the last frost date, pressing seeds into warm soil. Use generous amounts of seed to account for low germination rates.
Cut flower heads when they are fully formed and feel papery to the touch, typically during peak bloom from June through frost. Harvest in the morning after dew has dried for the longest vase life. For drying, cut stems just before the flowers reach full maturity and hang upside down in a warm, dry, well-ventilated space out of direct sunlight. Tender leaves and flowers can be harvested as needed throughout the growing season for culinary use.
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