Amaranthus tricolor

Amaranth, Red (black seeds) - microgreens seeds

✨Delicate green leaves with subtle ruby accents bring elegance to refined plating. Mild, earthy notes pair beautifully with citrus and soft cheeses.

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    Delicate red amaranth microgreens with pink stems, purple-tinged leaves and a mild, earthy-sweet taste, ready to cut 10–16 days after sowing.

    A warm-loving crop for growers with a few trays behind them: sow dry, water from below and never let the tray turn soggy.
    10–16 days from sowing to harvest: keep the tray covered in the dark for 3–4 days, then give it strong light for the colour.
    Sow 16 g per 25 × 50 cm tray. We checked this rate on our own test trays.
    Mild, earthy-sweet flavour close to young spinach, with leaves so tender they almost melt. Use it as a colourful finish for salads, eggs and soups.
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    Amaranth red (black seeds) microgreens ready to harvest, grown from Deliseeds seeds
    Amaranth red (black seeds) microgreens growing stage, grown from Deliseeds seeds
    Amaranth, Red (black seeds) - microgreens seeds for growing

    Details

    Delicate red amaranth microgreens with pink stems, purple-tinged leaves and a mild, earthy-sweet taste, ready to cut 10–16 days after sowing.

    A warm-loving crop for growers with a few trays behind them: sow dry, water from below and never let the tray turn soggy.
    10–16 days from sowing to harvest: keep the tray covered in the dark for 3–4 days, then give it strong light for the colour.
    Sow 16 g per 25 × 50 cm tray. We checked this rate on our own test trays.
    Mild, earthy-sweet flavour close to young spinach, with leaves so tender they almost melt. Use it as a colourful finish for salads, eggs and soups.
    SPECIFICATION

    Seed

    Common name Red amaranth microgreens (black-seeded)
    Botanical name Amaranthus tricolor
    Seed type Conventional, untreated, non-GMO; tiny black seeds
    Seeds per gram approx. 1,300–1,500

    Growing

    Difficulty Moderate: sensitive to overwatering, cold and still air
    Growing medium Fine potting soil or coco coir with a smooth, level surface
    Sowing rate 16 g per 25 × 50 cm (1020) tray, range 15–18 g; about 1.3 g per 10 × 10 cm
    Soaking Not needed: sow dry, as wet seeds clump together
    Blackout 3–4 days under a lightly weighted cover
    Temperature 20–24 °C
    Harvest 10–16 days after sowing, when the seed leaves are fully open and coloured

    Taste and colour

    Flavour Mild and earthy-sweet, close to young spinach; very tender, delicate leaves
    Colour Pink to red stems; seed leaves green on top with a purple-pink underside, deeper in strong light
    ABOUT

    This red amaranth grows from tiny black seeds into a low, fine carpet of pink to red stems. The seed leaves are green on top and flushed purple-pink underneath, so a small pinch on the plate shows two colours at once. The red comes from the same type of pigment that colours beetroot.

    The taste is mild and earthy-sweet, close to young spinach, and the leaves are so tender that they almost melt in the mouth. It is a garnish for colour rather than for heat: it sits quietly beside delicate food without covering its flavour.

    Amaranth grows differently from broccoli or radish. It likes warmth, starts slowly in a cool room and dislikes wet roots, because the fine, short stems collapse when the medium stays soggy. Why 16 g per tray? A gram holds about 1,300–1,500 seeds, so 16 g is already more than twenty thousand seeds, enough for a dense tray. Sowing much more gives patches that stay damp and invite mould.

    IN THE KITCHEN

    Use red amaranth raw and add it at the last moment, as the fine leaves wilt quickly in heat. Scatter it over green salads, omelettes and scrambled eggs, ricotta or goat's cheese on toast, chilled soups, scallops or white fish, or a winter salad with pears and citrus. A small pinch is enough for colour. Keep it dry in a closed box in the fridge and use it within 3–5 days.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist, fine potting soil or coco coir. Level it and press it smooth, because tiny seeds roll into every dip and end up in clumps.
    2 Scatter 16 g of dry seed (15–18 g) in several thin passes so it lands evenly. Do not soak the seeds: wet amaranth seeds stick together. Mist the surface gently so the seeds settle without being washed into heaps.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in a warm, dark place for 3–4 days. Check once a day and mist lightly if the surface looks dry.
    4 Uncover the tray and move it straight away under a grow light or to the brightest window: the red colour develops in strong light. From now on water from below, let the surface dry slightly between waterings and keep some air moving around the tray so the fine stems stay upright.
    5 Harvest 10–16 days after sowing, when the seed leaves are fully open and coloured. Stop watering about 12 hours before and cut just above the soil with sharp scissors.

    Why Choose Deliseeds?

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