Chihuahuan Ornamental Amaranth is a striking dual-purpose plant from the heart of Mexico's Chihuahuan desert, known locally as Sangre de Castilla, the Blood of Noble Spain. This tall, dramatic amaranth grows 5 to 8 feet in good soil, producing stunning deep red flower heads alongside edible black seeds and nutritious greens. Hardy from zones 2-11 and thriving in moderate water and neutral to slightly acidic soil (pH 6.0-7.0), it brings both visual drama and culinary utility to gardens. The plant germinates readily between 65-95°F, though it's frost-tender and should be grown as an annual in most regions.
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Moderate
2-11
96in H x ?in W
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Moderate
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The deep red coloring of Chihuahuan Ornamental Amaranth lives up to its poetic Spanish name, creating architectural height and bold visual presence in the garden. What truly sets this variety apart is its triple identity: ornamental showpiece, edible seed crop, and leafy green all in one plant. The black seeds have genuine culinary value, while the tender leaves can be harvested as greens throughout the growing season, making it a plant that earns its garden space through multiple harvests.
The black seeds are edible and can be used much like other amaranth seeds, likely ground into flour or popped as a nutritious grain. The leaves function as a leafy green vegetable, harvestable throughout the growing season for use in salads, cooking, or traditional preparations. The dramatic flower heads serve an ornamental function, providing vertical interest and bold color in the garden from mid to late summer.
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Start seeds indoors 4-6 weeks before your last frost date, sowing at the temperature range of 65-95°F. Keep soil consistently moist but not waterlogged. Seedlings will emerge within 7-10 days at optimal temperatures.
Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions. Transplant after all danger of frost has passed and soil has warmed to at least 65°F. Space plants 12-18 inches apart to accommodate their tall, vigorous growth.
Direct sow seeds outdoors after the last frost date when soil has warmed and nighttime temperatures stay above 60°F. Scatter seeds and press gently into the soil surface or cover with a thin layer of fine compost.
Harvest leaves continuously once the plant is established, selecting outer leaves as needed for greens. The black seeds mature as the flower heads darken and dry; allow the heads to fully dry on the plant before cutting and processing. Ripe seed heads will feel papery and the seeds will separate easily from the chaff when fully mature.
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“This amaranth carries the story of the Chihuahuan desert in its genes, where it has been cultivated for generations in Mexico. Native Seeds/SEARCH, a nonprofit dedicated to preserving crop diversity of the Southwest, preserves this variety in their Seed Bank Collection, recognizing its cultural and agricultural significance. The poetic local name Sangre de Castilla hints at the plant's deep Spanish colonial history in Mexico, linking it to centuries of agricultural tradition in the region.”