Amaranth microgreens are delicate, nutrient-dense shoots that mature in just 10-20 days, making them one of the fastest edible crops you can grow on a windowsill. With a mild flavor touched by subtle notes of spinach and corn, these tiny greens deliver an alfalfa-like mouthfeel that works beautifully on tacos, sandwiches, and salads. A single ounce of seed produces 10-20 successive batches in a shallow tray, turning a small investment into weeks of continuous harvest. These thrive across all hardiness zones (1-13) since they're grown indoors, making them accessible to every gardener regardless of climate.
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1-13
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Moderate
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One ounce of amaranth seed yields an astonishing 10-20 batches when grown in windowsill microgreens trays, stretching a packet across months of harvests. The flavor is gentle and grassy with whispers of corn and spinach, never sharp or peppery, making these greens approachable for almost any palate. Their alfalfa-like texture adds a satisfying crunch to fresh dishes, and their speed (ready in just 10-20 days) means you can have homegrown microgreens on your plate faster than ordering them online.
Amaranth microgreens are most at home in fresh applications where their delicate texture and mild flavor won't be overwhelmed. Scatter them over tacos for a crisp, mild green layer, layer them into sandwiches for subtle flavor and crunch, or toss them into salads where their alfalfa-like mouthfeel complements vinaigrettes without competing for attention.
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Amaranth microgreens are grown entirely indoors in shallow trays. Prepare your growing medium by filling a microgreens tray with moist coir or potting soil to a depth of about 1-1.5 inches. Sprinkle seeds thickly across the surface so they're nearly touching, then cover with a thin layer of coir or soil. Keep covered in darkness for 3-5 days until germination, then uncover and provide light. The entire cycle takes 10-20 days from seed to harvest.
Harvest amaranth microgreens when they reach 1-2 inches tall, typically 10-20 days after sowing. At this stage, they'll have developed their first true leaves and the characteristic alfalfa-like texture will be fully formed. Cut the greens just above the soil line using sharp scissors, and they're ready to eat immediately. One tray can produce multiple successive harvests by allowing the roots to remain in place and regrowing new shoots.
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