They produce pretty tassels of flowers that may be wine red or chartreuse. The flowers last a long time. Those with colorful leaves don't produce as lovely flowers. A. tricolor is an edible vegetable commonly known as Tampala, Chinese Spinach and Hinn Choy. This is an old and widely distributed annual with many selections; some are grown for grain, some for their edible leaves and flower buds, others for decoration. The commonly grown Amaranth has large, tender leaves that are broad and fuzzy. They are usually green, but they are sometimes blotched with brownish purple. This plant will grow from 3 to 6 feet, but is usually cut back to encourage branching and delay flowering. This is one of the best heat-resistant greens for cooking and it grows well throughout the U.S.

POTTING: In late May or early June they may be planted outside in moist, well-drained soil, 18 to 20 inches apart. They should receive sun half the day or more. A. tricolor is not frost hardy. It should have fertile soil in full sun and be set 3 to 6 inches apart. Amaranth is difficult to transplant except when the seedlings are very small. In cooler climates, it will grow faster under a cloche or plastic tunnel. Some gardeners prune larger plants for their tender leaves and tips. Others prefer to time plantings 2 weeks apart and pull up the young tender plants to eat.

PROPAGATION: Seeds may be started indoors at a 70- to 75-degree temperature, 6 to 8 weeks before it's safe to plant outside, in pots or flats filled with finely sifted compost made of two-thirds sandy loam and one-third leaf mold. When the baby plants are an inch or so high, they may be planted separately in 3-inch pots using the same soil mixture as used above, though it should be passed through a coarse sieve. Seeds may also be sown directly outside as soon as it is warm enough to sow Beans and they are eventually thinned to the distance described above in potting.

VARIETIES: A. caudatus (Love-Lies-Bleeding or Tassel Flower), 2 ft., dark, reddish-purple flowers; A. hybridus variety hypochondriacus (Prince's-Feather), 3-4 ft., erect, deep red flowers; A. salicifolius, 3 ft., long, thin leaves; A. gangeticus & varieties tricolor (Joseph's-Coat), red, yellow & green leaves; tricolor splendens; ruber, 12", red leaves; Molten Fire, bright carmine leaves; Fire King, dark red & scarlet leaves.

Vegetables

Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world. In Indonesia and Malaysia, leaf amaranth is called bayam,while the Tagalogs in the Philippines,call the plant kulitis. In Andhra Pradesh, India this leaf is added in preparation of a popular dal called thotakura pappu. In China the leaves and stems are used as a stir-fry vegetable and called yin choi. In Congo it is known as lenga lenga or biteku tekus.

In East Africa Amaranth leaf is known as MCHICHA (Swahili) - a vegetable for all. It is sometimes recommended by some doctors for people having low red blood cell count. In West Africa, Nigeria, it is known as EFO TETE (Yoruba)or AROWO JEJA - We have money left over for fish. It is a very common vegetable, and it goes with all Nigerian carbohydrate dishes.

Amaranth greens, also called Chinese spinach, hinn choy or yin tsoi (Simplified ChineseTraditional Chinesepinyin, callaloo, thotakura (telugu) , tampala, or quelite, are a common leaf vegetable throughout the tropics and in many warm temperate regions. It is very popular in Andhra Pradesh. They are a very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Because of its valuable nutrition, some farmers grow amaranth today. However their moderately high content of oxalic acid inhibits the absorption of calcium and zinc, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis. Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach.

Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters. While the active ingredient in oats appears to be water soluble fiber, amaranth appears to lower cholesterol via its content of plant stanols and squalene.