How to grow Amaranth in New Zealand
Leaf amaranth, also called Chinese spinach or een choy, is a fast summer green that keeps growing in the heat that makes lettuce and spinach bolt. The young leaves taste like a sweet, earthy spinach and can be eaten raw or lightly steamed, and the red-leaved kinds are pretty enough for a flower bed. Left to mature, the plants set seed that can be harvested as a grain.
📖 Our full guide: How to Grow Amaranth in New Zealand
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| Northland | September to December | |
| Auckland | September to December | |
| Waikato & Bay of Plenty | October to December | Sow from October, once the inland frosts are over in late September. Warm coastal Bay of Plenty gardens can start a few weeks earlier under cover. |
| Central North Island | November and December | |
| Wellington & Lower North Island | October to December | Sow Oct to Dec once the soil has warmed, in a sunny spot sheltered from the wind. |
| Nelson & Marlborough | October to December | Frost tender. Sow Oct to Dec once the frosts finish. Pick young leaves often. |
| Canterbury | November and December | Frost tender. Sow Nov to Dec once the frosts finish in mid October. Pick young leaves often. |
| Otago & Southland | December | Frost tender. Sow in December once the frosts are over; cool summers keep plants small. |
| Central Otago | November and December | Frost tender. Sow Nov to Dec after the last frost in early November. Pick young leaves often. |
Where to plant
Grow amaranth in full sun in well-drained soil. It is frost tender and needs warm soil to germinate, so sow it once the soil has warmed in spring. It copes well with hot, dry spells once growing.
- Northland and Auckland: sow from September to December.
- Waikato and Bay of Plenty: sow from October, once inland frosts have finished. Warm coastal Bay of Plenty gardens can start a few weeks earlier under cover.
- Central North Island: sow in November or December, after the plateau frosts.
- Wellington and Nelson and Marlborough: sow from October to December once the soil has warmed, in a sunny spot out of the wind.
- Canterbury and Central Otago: sow in November or December, after the last frosts.
- Otago and Southland: sow in December. Cool summers keep the plants small, so pick the leaves young.
Choosing a variety
- Green and red leaf amaranth (Amaranthus cruentus types sold as Chinese spinach): grown for young leaves, ready in about 50 days from sowing.
- Garnet Red: purple-red leaves for salads, with seed heads that can be harvested for grain. Tolerates very hot, dry conditions.
- Ornamental amaranths such as Love Lies Bleeding and the green-tasselled Amaranthus viridis are grown mainly for flowers and floral work.
How to plant
- Work some compost into a sunny bed and rake it fine.
- Once the soil has warmed, sow seed thinly and shallowly, about 0.5 cm deep, where it is to grow.
- Keep the soil moist; seedlings appear in 7 to 14 days.
- Thin seedlings to about 30 cm apart, eating the thinnings as baby greens.
Watering and feeding
Keep the soil evenly moist for tender, quick leaf growth, especially while plants are young. Established plants cope with heat and dry spells better than most leafy greens.
A side dressing of compost or a general vegetable fertiliser keeps leaf growth going through summer.
Pruning and care through the year
- Pinch out flower heads as they form if you want a longer leaf harvest.
- For cut flowers from ornamental types, pinch the tips at about 30 cm to make the plants branch and give more stems.
Harvesting
Start picking young leaves and tips a few weeks after sowing, and keep picking little and often, which encourages new growth. Young leaves are the most tender.
For grain, let some plants flower and set seed, then harvest the seed once the heads have matured and dried. Leaves keep only about three days in the fridge wrapped in a damp cloth; dry seed stores for months.
Growing in pots
Leaf amaranth grows well in a pot at least 25 cm wide in full sun. Keep it watered, as pots dry out quickly in summer, and pick the leaves young.
Using it
Eat young leaves raw in salads or steam, stir-fry or wilt them like spinach. Amaranth is used in many Asian cuisines and in Central and South America, where the seed is also eaten as a grain.
Companion planting
Amaranth is a tall summer crop that fits into a warm-season bed.
Good companions
Pests and diseases
Amaranth is quick and has few problems in a home garden.
Pests to watch for
- Aphids Clusters of small insects on the undersides of leaves and on new growth.
- Slugs Seedlings chewed or vanished overnight, with silvery trails.
Diseases to watch for
- Leaf spot Small brown or dark spots on the leaves; pick off affected leaves and avoid wetting the foliage.
Common questions
When do I sow amaranth in New Zealand?
After the frosts, once the soil is warm: from September in Northland and Auckland, October in Waikato, Bay of Plenty, Wellington and Nelson, November in Canterbury, the central North Island and Central Otago, and December in Otago and Southland.
What does leaf amaranth taste like?
Like spinach with a sweet, earthy hint. Young leaves are good raw in salads or lightly steamed.
How do I keep amaranth producing leaves?
Pick young leaves and tips little and often, and pinch out the flower heads as they appear.
Can I eat amaranth seed?
Yes. Varieties such as Garnet Red can be left to mature, and the seed harvested as a grain once the heads are dry.
Is amaranth the same as Chinese spinach?
Yes. Leaf amaranth is sold as Chinese spinach, or een choy. It is a different plant from true spinach, and it grows in summer heat, when spinach bolts.
Sources we checked: Kings Seeds: Amaranth Green and Red; Kings Seeds: Amaranth Garnet Red; Kings Seeds: Amaranthus viridis; Kings Seeds: Amaranthus Hot Biscuits.