Amaranth, Red (black seeds) - microgreens seeds

Stunning red microgreens with mild earthy flavor – a showstopper for salads and gourmet plating.

FULL SPECIFICATION TABLE

General information

Cultivation data

Health and nutrition facts

ABOUT

What are Red Amaranth microgreens?

Red amaranth microgreens are often called the "diva" of microgreens - incredibly beautiful but a bit high-maintenance to grow. When you see them, you'll understand the fuss: they stand out with a vibrant red color that can range from fuchsia pink to deep wine red depending on light exposure. Each microgreen is a slender stem topped with a pair of tiny leaves (cotyledons) that have a delicate, airy appearance. They almost look like living confetti! The color is uniform through the stem and leaves, making any dish you add them to look like edible art.

Despite their dramatic appearance, the flavor of red amaranth microgreens is quite gentle. Taste Profile: you'll notice a mild earthy taste with a hint of sweetness. Some describe it as similar to raw corn silk or a very mild beet greens flavor. Importantly, they are not spicy or bitter. This means you can pile amaranth microgreens on a dish without worrying about altering the taste significantly - the impact is more visual and textural (a soft, almost melt-in-your-mouth greenery). The mildness also makes them kid-friendly and easy to incorporate into any meal for a nutritional boost.

Culinary Uses: Red amaranth is primarily used for its aesthetic appeal in cuisine - it's the microgreen that makes people say "wow, what is that?" when a dish comes out. Even a simple green salad or a bowl of hummus can be elevated by a sprinkle of these tiny red sprigs. They pair well with virtually everything because the flavor is neutral. Here are popular uses: salads and bowls - toss them on top of salads, grain bowls, or poke bowls for color contrast (imagine red threads among green lettuce); breakfast dishes - decorate avocado toast, eggs Benedict, or omelettes; soups - a pinch on top of gazpacho or pumpkin soup looks fantastic; sushi and Asian dishes - often used atop sushi rolls or sashimi platters for a pop of color (especially since they resemble shiso a bit in looks but are lighter in flavor); cocktails and beverages - creative bartenders even freeze them in ice cubes or use as a floating garnish on cocktails for a dramatic presentation. If you juice or blend smoothies, adding red amaranth micros can give a nutrient boost and a fun pink hue. They are truly one of the most versatile micros from a chef's perspective: high visual impact, low flavor interference.

Nutrition and Benefits: Amaranth is known as an ancient grain rich in nutrients, and the microgreen stage retains many of those qualities albeit in a smaller package. Protein is a highlight - amaranth microgreens contain more protein proportionally than many other micros, making them a nice complement to vegetarian and vegan diets. They also provide Vitamin K (for bone health), Vitamin C (for immune support), Vitamin E (antioxidant), and some Vitamin B6 and folate. Essential minerals like iron, magnesium, phosphorus, and calcium are present as well (amaranth grain is known for iron, and some of that carries into the greens). The striking red color is due to betacyanin pigments, which are antioxidants also found in beets and Swiss chard. These compounds can help combat oxidative stress in the body. Overall, while you might not eat a huge mound of amaranth microgreens at once, the ones you do eat are giving you concentrated nutrition - studies have shown microgreens can contain up to 40x the nutrients of their mature counterparts in certain cases. Red amaranth microgreens, in particular, can have six times more nutrition than the mature leaves in terms of vitamins and minerals. They are truly a case of "small but mighty."

One thing to note: because they are mild, you might be tempted to cook with them (for color). You can, but they lose some vibrancy when cooked and shrink down a lot. It's best to use them raw or add at the very last moment to warm dishes to maintain their visual and nutritional integrity.

GROWING INSTRUCTIONS

How to grow Red Amaranth microgreens?

Red amaranth microgreens have a reputation for being slightly tricky. They need warmth, the right light, and careful watering. Follow these guidelines for a successful crop:

1. Medium & Sowing: Use a fine, well-draining soil or coco coir. Amaranth seeds are extremely tiny (almost dust-like). You do not need to soak amaranth seeds (they are mucilaginous but so small soaking isn't practical). Instead, prepare your moistened soil surface and sprinkle the seeds evenly. Aim for about 4-5 grams of seed per 10x20 tray for a moderate density. If you're a first-timer, err on the lighter side (too dense can cause damping off). After sprinkling, gently mist the seeds to settle them - but do not cover them with soil. They need light contact with moisture and a bit of pressure, but not burial. Some growers will place a very light layer of vermiculite on top to inhibit mold (optional).
2. Germination: Cover the tray (either with a lid or stack another tray on it) for the initial germination phase, but only for a short time. Amaranth seeds germinate quickly - often you'll see tiny sprouts in 2-3 days if kept warm (around 22-24°C). Keep them in the dark for about 2 days after sowing while they swell and sprout. Important: because the seeds are so small, they can dry out quickly. Check at least twice a day - if the surface looks dry, mist lightly. Conversely, don't overwater to the point of puddles; the fine seeds can get displaced or drowned. It's a balance - slightly moist at all times.
3. Uncover & Light: As soon as the majority of seeds have sprouted (you'll see a pinkish-white "carpet" starting to push up the cover), uncover the tray and expose to light early. Unlike some microgreens that we leave in blackout to grow taller, amaranth should be given light sooner to develop its color and prevent overly leggy, weak stems. Use a good quality grow light - interestingly, amaranth colors up best under a red-blue (blurple) spectrum LED light. Under regular white light, they might appear a bit paler or more pink than red. If you have an LED panel with adjustable spectrum, include plenty of red/blue. Provide about 16 hours of light daily. They like warmth but not heat - standard room temp (20-24°C) is fine; avoid above 26°C which can encourage rot. Now that they're in the light, bottom water by adding water to the tray below (if using a double tray setup). The tiny stems are delicate, and top watering can flatten or uproot them. If bottom watering isn't possible, mist very gently from above as needed, but be cautious of disturbing the seedlings or over-wetting them.
4. Growing On: Over the next few days, you'll see the amaranth seedlings grow taller and the stem color intensify to a gorgeous red. They often have translucent stems that look like glowing pink threads in the light. Keep an eye on moisture - they don't like to dry out completely (wilting can happen fast due to their small size), but they also don't want to sit in water. Good airflow is critical; a fan oscillating in the room can prevent the "damping off" (fungal collapse at the base) that amaranth is prone to if it's too damp and stagnant. If you see any fuzzy growth on the soil that isn't just root hairs, cut back on water and increase air circulation. Fertilizer: generally not needed for such a short crop, but some advanced growers use a very diluted hydroponic nutrient in the water to boost growth. If your medium has compost or nutrients, extra feeding isn't needed. Without fertilizer, you still get great micros since all necessary energy is in the seed for this short life span.
5. Duration: Red amaranth grows quickly - you might harvest at around 8-10 days after sowing for a young, tender crop, or up to around 12-14 days for a slightly taller crop. Don't go much beyond two weeks; after that, they may start getting too tall, flopping over, or losing color intensity. Also, the longer they grow, the higher the chance of issues (they're called a diva for a reason - best to give them their moment and then harvest promptly).
6. Harvest: Use a sharp knife or scissors. Amaranth microgreens are so fine that sometimes scissors work best (in one clean snip you can cut a cluster). Cut just above the soil line. Because the stems are thin, you might cut slightly higher to avoid any bits of growing medium clinging. Harvest in dry conditions (don't water right before). You can harvest the whole tray at once. A 10x20 tray might yield around 60-100 grams of red amaranth microgreens, depending on seeding rate and growth. They are very lightweight compared to bulkier micros like pea or sunflower. You might be surprised by how light a big bag of amaranth micros is - but remember they are nutrient packed even if light as a feather.

Post-harvest: Gently collect the cut microgreens. There might be a few seed hulls attached at the very base - they're tiny and usually not noticeable in the mix (no need to remove). Red amaranth microgreens are fragile and should be handled minimally. Rinsing is not typically needed if you grew in clean media and there's no soil splash (and rinsing might clump or damage them). If you do rinse, do it super carefully and dry immediately on paper towels. It's often fine to use them straight without washing if you trust your clean growing process. Store in a dry container lined with paper towel. They will last about 5-6 days in the refrigerator, but may start to lose color or wilt after that. It's best to use them fresh within a few days for maximum crunch and color.