Planting companion: Amaranth pairs well with most vegetable plants, but it particularly enjoys the company of potatoes, corn, and onions.
The stunning green cascading flowers of amaranth can be used as a garnish for salads and can be harvested in 20 days. Young leaves can be cooked like spinach.
If you live in a cold climate, start your amaranth seeds 4 to 6 weeks before the last expected frost. Otherwise, sow them directly in the garden at a depth of ¼ inch, 10-12 inches apart. Germination should occur within 8 to 12 days.
Amaranth prefers well-drained soil and full sun exposure. It tolerates drought once established, but its flavor will be milder if the soil is kept moist. For better flavor, harvest the leaves after about thirty days, before the flowers develop. However, the main goal of amaranth is to harvest the seeds, which will be ready after approximately 120 days.
To harvest the seeds, remove the heads when they are matured and hang them upside down in a place protected from direct sunlight. Once completely dried, shake them to collect the seeds in a container.