• 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
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Amaranthus cruentus

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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35,00 zł
35,00 zł
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    A two-tone microgreen with blush-pink stems and green leaves blushed purple underneath — subtle, elegant, and unmistakably Red Amaranth.

    Medium difficulty — rewards careful watering with a distinctive two-tone canopy — soft pink stems and green leaves with a purple blush underneath
    Ready to harvest in 10–12 days (cotyledon to early true leaf stage); no pre-soaking required
    Exceptionally rich in vitamins K, C, A, and E, plus iron, calcium, and magnesium — with notably high antioxidant activity among all microgreens
    Mild, earthy-sweet flavour with featherlight texture — a chef's garnish staple for salads, egg dishes, soups, and cocktails
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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

    A two-tone microgreen with blush-pink stems and green leaves blushed purple underneath — subtle, elegant, and unmistakably Red Amaranth.

    Medium difficulty — rewards careful watering with a distinctive two-tone canopy — soft pink stems and green leaves with a purple blush underneath
    Ready to harvest in 10–12 days (cotyledon to early true leaf stage); no pre-soaking required
    Exceptionally rich in vitamins K, C, A, and E, plus iron, calcium, and magnesium — with notably high antioxidant activity among all microgreens
    Mild, earthy-sweet flavour with featherlight texture — a chef's garnish staple for salads, egg dishes, soups, and cocktails
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Red Amaranth microgreens
    Botanical Name Amaranthus cruentus
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Pale blush-pink stems; leaves green on top, with a purple-pink tint on the underside
    Flavor & Texture Mild, earthy-sweet; very delicate, melt-in-the-mouth leaves
    Seed Count per 10g ~13,000–15,000 seeds (≈850–1,500/g depending on cultivar)

    Cultivation Data

    Difficulty Medium (sensitive to overwatering and poor air circulation; rewards attentive care)
    Preferred Medium Quality potting mix or coco mat; bottom-watering strongly preferred after germination
    Seeding Density (1020 tray) 7.5 g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) 0.6 g per 10×10 cm
    Expected Yield ≈180–200 g per 1020 tray (at second true leaf stage)
    Soaking No — seeds are too small; wetting before sowing causes clumping
    Blackout Days 3–4 days
    Watering, pH & Temp Moist, not soggy; bottom-watering preferred; pH ~6.0–6.5; 20–24 °C
    Sprouting Time 3–5 days
    Harvest Time 10–12 days (cotyledon/early true leaf); up to 17 days for full true leaf canopy

    Health & Nutrition

    Vitamins Vitamins K (exceptionally high — up to 950% RDA per serving), C, A, E, folate (B9), and B-vitamins
    Minerals Iron, calcium, magnesium, potassium, phosphorus, manganese, zinc
    Notable Compounds Betalain pigments (amaranthin and isoamaranthin); polyphenols; carotenoids (beta-carotene, lutein, zeaxanthin); dietary fibre; complete protein with lysine
    Health Benefits Outstanding antioxidant activity — among the highest of all microgreens tested. Vitamin K supports normal blood clotting and bone health; vitamin C contributes to immune function and collagen synthesis; iron and folate support red blood cell production; calcium, magnesium, and phosphorus contribute to bone density; polyphenols and carotenoids help protect cells from oxidative stress.
    ABOUT

    Red Amaranth microgreens are the undisputed colour stars of the microgreens world: their blush-pink stems and green leaves with a purple-pink underside are more subtle than their name suggests — a result of betalain pigments, the same compounds that give beetroot its colour, expressed here in a gentler, more elegant way. Each tiny leaf carries a flavour that is mild and gently earthy-sweet, almost spinach-like, with a texture so delicate it melts against the palate rather than chewing through it. Chefs reach for them instinctively as a finishing garnish on seared scallops, roasted pear soup, or a simple ricotta bruschetta, because the two-tone effect — green on top, purple-blushed beneath — adds visual depth that no food colouring could match. Add them to salads for a subtle wash of colour or scatter on a smoothie bowl for an elegant finish: this is a variety that rewards a closer look.

    GROWING INSTRUCTIONS
    1 Fill your tray (25×50 cm or 10×10 cm) with a quality potting mix or coco mat, levelling and lightly firming the surface — amaranth seeds are tiny and need a smooth, even bed so they don't cluster together. Pre-moisten the medium until just damp, not soggy, before sowing.
    2 Scatter 7.5 g of dry seeds evenly over your 25×50 cm tray (about 0.6 g for a 10×10 cm tray) — no soaking needed, as wetting these minuscule seeds turns them into a sticky, unmanageable mass. Use a fine spray bottle to gently mist the seeds so they settle into the medium; go easy or they'll scatter like confetti.
    3 Cover the tray with a blackout dome, lid, or stacked tray (add a light weight on top to encourage root penetration). Keep in the dark for 3–4 days at 20–24 °C — lift the cover daily to check moisture and mist if the surface looks dry. By day 3 you'll notice the first pale pink stems pushing up under the dome.
    4 After 3–4 days, remove the blackout cover and move your tray into bright indirect light or under LED grow lights (12–16 hours per day). This is where the two-tone character develops — watch the green leaves gradually reveal their purple-pink undersides as light triggers betalain pigment production. Begin bottom-watering now: add water to a solid tray beneath and let the medium draw moisture up; this keeps foliage dry and dramatically reduces the risk of damping-off.
    5 Water once or twice daily, checking that the medium is moist but never waterlogged — amaranth is famously sensitive to overwatering and can succumb to damping-off quickly. Tip the tray slightly: if water pools and drips, you've added too much. Keep air circulation gentle but consistent; a small fan nearby helps keep those tender stems upright and healthy.
    6 Harvest at 10–12 days when the cotyledons are fully open and the first true leaves are just beginning to emerge — stems will be 5–8 cm tall and the tray will look like a carpet of soft pink stems topped with green leaves — elegant rather than bold. Cut with sharp scissors just above the soil line to capture the full length of those delicate blush stems. For a denser canopy with more pronounced purple undersides, let the tray grow a further 5–7 days to the second true leaf stage.
    7 Use immediately or store loosely wrapped in a dry container in the fridge — amaranth microgreens are at their most vibrant and flavourful right after harvest. They hold well for up to 10 days refrigerated, but trust us: once you see that two-tone effect on a plate, they won't last that long.

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