Amaranth: Ancient Grain, Modern Garden

Amaranth is one of those plants that makes you wonder why it is not in every single garden. It is heat-loving, drought-tolerant, stunningly beautiful, and you can eat both the leaves and the grain. It fed ancient civilisations across Central America for thousands of years, and it is having a well-deserved comeback in modern Australian gardens.

Quick Facts

A Seriously Ancient Crop

Amaranth has been cultivated in the Americas for up to 8,000 years, and the Aztecs relied on it as a staple food. It was so important to their culture that it featured in religious ceremonies. When the Spanish conquistadors arrived, they banned amaranth cultivation in an effort to control the population. But the plant persisted, growing wild and self-seeding across the Americas.

Today, amaranth is recognised as a superfood, and for good reason. The grain is high in protein (including the amino acid lysine, which most grains lack), iron, calcium, and fibre. The leaves are equally nutritious, comparable to spinach but with more protein.

Varieties Worth Growing

‘Love Lies Bleeding’ (Amaranthus caudatus): Dramatic drooping red flower tassels that cascade down like a botanical waterfall. Primarily ornamental but the grain is edible.

‘Red Leaf’ (Amaranthus tricolor): Stunning red, purple, and green foliage. Grown mainly for its gorgeous edible leaves.

‘Golden Giant’ (Amaranthus cruentus): A tall variety bred for grain production. Golden flower heads loaded with tiny seeds.

‘Joseph’s Coat’ (Amaranthus tricolor): Spectacular multicoloured foliage in red, yellow, and green. Edible leaves and a real garden showpiece.

‘Plainsman’ (Amaranthus hypochondriacus): A reliable grain variety that does well in Australian conditions. Upright growth with burgundy seed heads.

Growing for Greens vs Growing for Grain

This is the beauty of amaranth: you can grow it two completely different ways depending on what you want.

For Greens

Sow seeds densely and harvest leaves from about 4 weeks onwards. Treat it like a cut-and-come-again crop, picking individual leaves or cutting the whole plant back to a few centimetres. It will regrow multiple times. The leaves taste similar to spinach with a slightly earthier, nuttier flavour.

For Grain

Give plants plenty of space (40 to 60 cm apart) and let them grow tall. The seed heads will form at the top of each plant. When they start to look dry and papery (around 14 to 18 weeks), it is time to harvest the grain.

You can absolutely do both, but you will get the best grain harvest from plants that are allowed to grow big and focus their energy on seed production.

How to Grow Amaranth

Sowing

Direct sow amaranth seeds in warm weather. The seeds are tiny (like grains of sand), so mix them with a bit of sand to help spread them more evenly. Barely cover them with soil as they need light to germinate.

When to sow: After all risk of frost has passed and soil temperatures are above 18 degrees Celsius. In most of Australia, that means October through to January. In tropical regions, you can sow almost year-round.

Germination: Usually 7 to 14 days. Be patient. Once the seedlings emerge, thin them to appropriate spacing.

Position and Soil

Full sun is essential. Amaranth loves heat, and the hotter it gets, the happier it is. It is genuinely one of those plants that thrives when everything else in the garden is wilting in a 38-degree heatwave.

Soil-wise, amaranth is not fussy at all. It grows in poor, sandy, or clay soils without complaint. Obviously, it will do better with some compost added, but it does not demand it. Good drainage is the main requirement.

Watering

Amaranth is impressively drought-tolerant once established. Water regularly while seedlings are getting started, then reduce to occasional deep watering. Overwatering is actually more of a problem than underwatering with this plant.

Harvesting Grain

When the seed heads are dry and papery, cut them off and place them in a large paper bag or over a tarp. Rub the heads between your hands to release the tiny seeds. Blow gently to separate the chaff from the grain (or use a fan on a low setting outdoors).

The grain is tiny, about the size of a poppy seed, but each plant produces a surprising volume.

Cooking with Amaranth

The Grain

Cook amaranth grain like you would quinoa: one part grain to two and a half parts water, brought to the boil, then simmered with a lid on for about 20 minutes. The result is a slightly sticky, porridge-like texture with a nutty, earthy flavour.

You can also:

• Pop it like popcorn in a dry, very hot pan (it pops into tiny, crunchy puffs)
• Add it to soups and stews as a thickener
• Mix it into bread dough or pancake batter
• Use it as a breakfast porridge with honey and fruit

The Leaves

Treat amaranth leaves just like spinach. They cook down significantly, so harvest generously. Saute with garlic, add to curries, toss into soups, or blanch and use in place of spinach in any recipe.

Companion Planting

Amaranth plays well with several common garden plants:

• Corn: Similar growing conditions and they look great together in a summer garden.
• Beans: Nitrogen-fixing beans benefit the heavy-feeding amaranth.
• Tomatoes and peppers: All love heat and sun.
• Marigolds: Help deter pests around the base of amaranth plants.

Avoid planting near other heavy feeders that might compete for nutrients.

The Stunning Ornamental Factor

Let us not overlook the sheer visual drama of amaranth. Whether it is the cascading crimson tassels of ‘Love Lies Bleeding,’ the explosive colour of ‘Joseph’s Coat,’ or the towering burgundy spires of a grain variety, amaranth is one of the most visually striking plants you can grow. It works beautifully in cottage gardens, mixed borders, or as a statement plant in a large pot.

Why Amaranth Deserves a Spot in Your Garden

Amaranth is heat-proof, drought-tolerant, nutritious, beautiful, and endlessly versatile. It thrives in the exact conditions that make most other plants struggle, making it a perfect addition to any Australian summer garden. Whether you grow it for the leaves, the grain, or just the sheer spectacle of those incredible flower heads, amaranth is a plant that gives and gives. Grab some seeds this spring and discover what the Aztecs knew thousands of years ago: this plant is something special.