Leaf Amaranth
Aurelia's Verde Amaranth is a Guatemalan heirloom grain amaranth with a remarkable story of cultural preservation. This light green flowering variety (Amaranthus cruentus) was nearly lost during Guatemala's civil war but has been revived by Maya communities in Baja Verapaz, particularly through the dedication of Aurelia and her family. The plant produces nutrient-dense grain rich in vitamin B, vitamin A, vitamin E, and iron, maturing in 90 to 100 days in full sun. Every seed packet supports Qachuu Aloom, a Guatemalan seed-saving organization, making each harvest a direct investment in indigenous agricultural heritage.
Full Sun
Moderate
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Annual
Moderate
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This variety carries the weight of cultural survival and indigenous seed stewardship. Named for the woman whose family rescued it from near extinction, Aurelia's Verde Amaranth is both a productive grain crop and a tangible connection to Maya agricultural traditions. Growing it means participating in a living restoration effort, supporting communities reclaiming their food sovereignty while harvesting grain packed with the vitamins and minerals that have sustained Guatemalan families for generations.
Aurelia's Verde Amaranth is primarily grown for its grain, which can be popped like popcorn, ground into flour, or cooked whole as a nutritious cereal. The grain's exceptional nutrient density makes it valuable in traditional Guatemalan cooking and in modern kitchens seeking high-protein, high-mineral grain alternatives. It's also harvested for amaranth greens when plants are young, offering a dual-purpose crop.
Start seeds indoors 4 to 6 weeks before your last spring frost in trays filled with seed-starting mix. Maintain soil temperatures between 65 and 95°F for reliable germination. Sow seeds shallowly and keep soil consistently moist but not waterlogged. Seedlings are ready to transplant when they develop their first true leaves.
Harden off seedlings for 7 to 10 days by gradually exposing them to outdoor conditions. Transplant only after your last frost date has passed and soil has warmed to at least 60°F. Space plants 10 inches apart in full sun, in soil with a pH of 6.0 to 7.0. Water gently at transplanting and keep soil moderately moist as plants establish.
Direct sow seeds outdoors after your last frost date when soil has warmed and nighttime temperatures remain above 50°F. Sow seeds shallowly, 1/4 inch deep, and thin seedlings to 10 inches apart once they develop their first true leaves.
Allow plants to fully mature over 90 to 100 days until the flower heads dry and turn papery and the grain begins to shatter easily from the seed head. Harvest entire flower heads when they feel dry and seeds detach readily; cutting them from the plant and hanging them upside down in a paper bag allows seeds to finish drying and drop naturally. For greens, harvest tender shoots and leaves when plants are young, before they invest energy into flowering. Grain can be threshed by rubbing dried heads between your hands over a sieve to separate grain from chaff.
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“Aurelia's Verde Amaranth nearly disappeared during Guatemala's civil war, a loss that would have severed an important link to Maya food traditions and agricultural knowledge. The variety was revived through the dedicated work of Aurelia and her family in the Maya communities of Baja Verapaz, who carefully saved seeds and replanted them year after year, bringing this heirloom back from the brink. Their commitment to preservation attracted the attention of Baker Creek Heirloom Seeds, which now partners with Qachuu Aloom, a Guatemalan seed-saving organization, to ensure this variety remains available to gardeners worldwide. Every sale directly supports the communities working to keep these seeds alive.”