This variety of Amaranth is called Red Amaranth. This is a unique edible amaranth widely grown in Southeastern Asia. It is also widely used in the Asian cuisine. It features soft thin stems and extremely tender leaves. This variety is a fast and vigorous growing species as it matures around 30 days after planting the sowing. This plant can also be very decorative in the garden over the summer months.Amaranth grows vigorously in most climates.Edible Amaranth grows extremely well in warm climates. It is fast growing vegetable and can be harvested 30 days after sowing. You can also rake multiple harvests by the cut-and-grow-again method. Sow seeds in well drained soil best (April - May) about 4 inches apart. Seeds are very small and will germinate best at temperature above 65 degrees under dark conditions. Thin plants during the growth if necessary and the thinnings can be eaten. The leaves are very nutritious, rich in protein, iron and vitamins and have an excellent and distinct flavor amaranth also it has two times more calcium than milk. Cooked amaranth has a total digestibility of about 90%.This kind has soft tender stems and leaves making it perfect for stir frying it with garlic or whatever way you like. The young leaves and tips are very tender and delicious, excellent for salads and stir-fry too. It has a rich strong flavor similar to spinach but also has a distinct nutty taste and should be cooked in the same ways, meaning no over cooking. Most people love the taste of spinach so this one is suitable for everyone including children.A great Chinese vegetable for your stir fry, easy to grow and grows extremely quick and tastes like spinach but with a nutty flavor along with multiple harvests.