• Amaranth Red (white seeds) microgreens ready to harvest, grown from Deliseeds seeds
  • Amaranth Red (white seeds) microgreens in the growth stage, grown from Deliseeds seeds
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Amaranthus cruentus

Amaranth, Red (white seeds) - microgreens seeds

✨Striking ruby foliage for elegant plating. Mild, earthy notes pair with citrus and soft cheeses.

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43,00 zł
43,00 zł
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    The most visually impressive microgreen you can grow — vivid magenta stems that make every plate look like art.

    Intermediate difficulty; rewards careful watering and warm temperatures with a stunning, dense tray of magenta and crimson stems
    Ready to harvest in just 8–12 days at cotyledon stage, or 14–17 days for fuller true-leaf growth
    Exceptionally rich in Vitamin K (up to 950% DV per serving), plus vitamins A, C, and E, iron, calcium, and high-quality plant protein
    Mild, earthy flavour reminiscent of beetroot with a faint nuttiness — a chef's favourite garnish for soups, sashimi, grain bowls, and salads
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    Amaranth Red (white seeds) microgreens ready to harvest, grown from Deliseeds seeds
    Amaranth Red (white seeds) microgreens in the growth stage, grown from Deliseeds seeds

    Details

    The most visually impressive microgreen you can grow — vivid magenta stems that make every plate look like art.

    Intermediate difficulty; rewards careful watering and warm temperatures with a stunning, dense tray of magenta and crimson stems
    Ready to harvest in just 8–12 days at cotyledon stage, or 14–17 days for fuller true-leaf growth
    Exceptionally rich in Vitamin K (up to 950% DV per serving), plus vitamins A, C, and E, iron, calcium, and high-quality plant protein
    Mild, earthy flavour reminiscent of beetroot with a faint nuttiness — a chef's favourite garnish for soups, sashimi, grain bowls, and salads
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Red Amaranth (Red Garnet Amaranth)
    Botanical Name Amaranthus tricolor
    Seed Type Microgreen seed — white/cream, tiny, round; hull-on
    Stem/Leaf Color Deep magenta to fuchsia stems; small maroon-green to crimson-purple cotyledon leaves
    Flavor & Texture Mild, earthy, slightly nutty with a beet-like undertone; tender and delicate texture
    Seed Count per 10g ~13,000–15,000 seeds per 10g (approx. 1,300–1,500 seeds/g)

    Cultivation Data

    Difficulty Intermediate — sensitive to overwatering, low temperatures, and insufficient light; very rewarding once the method is dialled in
    Preferred Medium Organic potting mix or coconut coir (coconut coir preferred for mould resistance and water retention); soil depth 3–4 cm
    Seeding Density (1020 tray) 15g per 1020 tray (25×50cm)
    Seeding Density (10x10 cm) ~1.2g per 10×10cm
    Expected Yield ~130–185g fresh weight per 25×50cm tray (cotyledon–first true leaf stage)
    Soaking Not required — sow dry
    Blackout Days 3–4 days under blackout cover with weight; stacking trays recommended
    Watering, pH & Temp Bottom-water only once seedlings emerge; water pH 6.0–6.5; germination temperature 21–24°C; growing temperature 18–24°C; avoid direct sunlight
    Sprouting Time 3–4 days to germination
    Harvest Time 8–12 days (cotyledon stage); 14–17 days (first true leaf stage)

    Health & Nutrition

    Vitamins Exceptionally high in Vitamin K (up to 950% DV per 100g); significant Vitamins A, C, and E; contains B-vitamins including folate, thiamin, and niacin
    Minerals Rich in calcium, iron, magnesium, potassium, phosphorus, manganese, zinc, and copper
    Notable Compounds Beta-carotene, betalains (pigment antioxidants responsible for the red colour), flavonoids, chlorophyll, squalene precursors, and complete amino acid profile with ~15% protein by dry weight
    Health Benefits Supports bone health and blood clotting (Vitamin K); promotes immune function and collagen synthesis (Vitamin C); antioxidant protection against oxidative stress (betalains, beta-carotene); supports cardiovascular health; high plant protein with 30% more protein than rice by weight; high dietary fibre supports satiety and digestion
    ABOUT

    Red Amaranth microgreens are among the most visually arresting greens in any professional kitchen — their deep magenta stems and small maroon-green leaves erupt from the tray like a field of tiny jewels. Bite into a pinch and you'll find a mild, earthy flavour close to beetroot, with a tender, almost melting texture that disappears cleanly on the palate. Chefs prize them above almost all other microgreens precisely because that electric fuchsia colour holds even after plating, making a simple ceviche or white soup look genuinely expensive. Grow them now while restaurant-grade garnishes are commanding premium prices at market — a single tray harvested at peak colour is a conversation-starter that sells itself.

    GROWING INSTRUCTIONS
    1 Prepare your tray: fill a tray with drainage holes with 3–4 cm of pre-moistened organic potting mix or coconut coir — press it level and firm with an empty tray so the surface is perfectly flat. You'll notice the medium feels like a well-wrung sponge: moist but never soggy. This even base is the secret to an even canopy later.
    2 Sow the seeds: weigh out approximately 15g of seeds per 25×50 cm tray and scatter them evenly using a seed shaker or your fingertips. These seeds are tiny, round, and lively — they bounce! Cup your free hand around the tray edge to catch any escapees. No pre-soaking needed; these seeds germinate best dry.
    3 Cover and stack: lightly mist the seeds with unchlorinated water, then cover the tray with a blackout dome or an empty tray weighted down. Stack trays if you have multiple. Amaranth needs 4 days in complete darkness to germinate evenly — warmth is critical here, so aim for 21–24°C. Use a seedling heat mat if your space is cooler than 20°C.
    4 Check daily during blackout: lift the dome once a day to inspect moisture levels. The medium should stay just moist — resist the urge to mist heavily. Around day 3–4 you'll spot the first pale pink sprouts pushing upward, and you may notice delicate white root hairs that look like fuzz. Don't panic — that's healthy root development, not mould.
    5 Bring them to light: once seedlings are about 2–3 cm tall (around day 4), remove the cover and move the tray under grow lights or to a bright indoor position — but not direct sun, which can bleach the colour. Watch the transformation: within 24–48 hours of light exposure, those pale pink shoots will deepen into rich magenta. For the most vivid colour, a red-blue (blurple) LED spectrum works best.
    6 Water from below only: from this point on, add 200–300 ml of water to the solid bottom tray each morning and allow the roots to drink upward. Never mist the leaves — moisture on the foliage is amaranth's biggest enemy and the main cause of mould. If your growing space is warm and dry, add a second small watering in the evening.
    7 Harvest: at 8–12 days (cotyledon stage) your tray will be a carpet of glowing magenta — cut just above the soil line with a sharp knife or scissors. For a fuller yield with the first true leaves just emerging, wait until day 14–17. Stop watering 24 hours before harvest so the greens are dry and store-ready. Refrigerate unwashed in a sealed container and use within 5–7 days.

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