Ornamental Amaranth
Elephant Head Amaranth is a striking vegetable cultivar that grows 36 to 60 inches tall, producing the dramatic, velvety flower heads that inspired its common name. This heat-loving plant thrives in full sun and demands minimal water once established, making it surprisingly low-maintenance for gardeners in warm climates. The edible leaves and grain-like seeds have sustained cultures for centuries, and this variety captures that same dual-purpose appeal in a visually stunning package.
Full Sun
Low To Moderate
?-?
60in H x ?in W
Annual
High
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The enormous, densely packed flower heads resemble an elephant's ear or trunk, rising above tall stalks in shades of deep burgundy or purple depending on growing conditions. Despite its ornamental drama, every part of this plant serves a purpose: tender young leaves can be harvested for cooking, and the mature seed heads provide a nutritious grain harvest. It demands full sun and tolerates drought stress remarkably well, rewarding patient gardeners with abundance using minimal resources.
Elephant Head Amaranth is grown for both its leaves and seeds. Young leaves can be harvested and cooked as a mineral-rich green, with a texture and versatility similar to spinach. The mature seed heads yield thousands of tiny grains that can be popped like popcorn, ground into flour, or cooked whole as a gluten-free grain similar to quinoa.
Sow seeds indoors 4 to 6 weeks before your last frost date. Germination occurs between 70 to 85°F and within 6 to 15 days. Sow seeds on sterile seedling mix and cover lightly; do not bury them deeply. Keep the seedling medium warm and consistently moist but not waterlogged until sprouting occurs.
Transplant seedlings outdoors after the last frost date when soil has warmed to at least 60°F. Harden off seedlings gradually over 7 to 10 days before moving them to their final location. Space plants 12 to 24 inches apart in rows that are 18 to 36 inches apart, depending on your ultimate plant size preference.
Direct sow seeds outdoors after soil has warmed and all frost danger has passed. Scatter seeds thinly and cover very lightly with soil. Keep the seedbed consistently moist until seedlings emerge.
For fresh leaves, begin harvesting when plants are 6 to 12 inches tall by pinching or cutting the top few inches of foliage. This encourages branching and leaf production while keeping plants bushy. Continue harvesting young leaves throughout the growing season for cooking. For seed heads, wait until the flowers mature fully and begin to dry on the plant; the heads will become dense and hard. Cut the mature head with a clean knife and hang it upside down in a dry, well-ventilated space to cure for 2 to 4 weeks. Once thoroughly dry, rub the heads between your hands over a bowl to release the seeds; winnow away the chaff by blowing gently or using a fan.
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