callaloo plant seeds Callaloo (Green Amaranth) – UJAMAA SEEDS

callaloo plant seeds Callaloo (Green Amaranth) – UJAMAA SEEDSAmaranthus spp. Approximately 100 seeds per pack. Germination ~ 60% Feb 2026 Packed for 2026 Origins and History Callaloo, often referred to as Green Amaranth (Amaranthus spp.), is a leafy green with deep cultural significance across Africa, the Caribbean, Central and South America, and South Asia. Originating in the tropics of the Americas, amaranth was cultivated as both a grain and leafy vegetable by the Aztecs and other Indigenous peoples. Through

Amaranthus spp.   

Approximately 100 seeds per pack.

Germination ~ 60%  Feb 2026 Packed for 2026

Origins and History

Callaloo, often referred to as Green Amaranth (Amaranthus spp.), is a leafy green with deep cultural significance across Africa, the Caribbean, Central and South America, and South Asia. Originating in the tropics of the Americas, amaranth was cultivated as both a grain and leafy vegetable by the Aztecs and other Indigenous peoples. Through the African diaspora, it became a cornerstone of Caribbean cuisine, especially in Jamaica, Trinidad, and Grenada, where “callaloo” refers both to the plant and the dishes made with it. Today, it is valued as an heirloom green that connects communities to ancestral food traditions.

Appearance and Characteristics

Callaloo plants grow vigorously, reaching 2–6 feet depending on variety. The leaves are typically broad, tender, and green, though some cultivars have tinges of red or purple on the stems and veins. The plant produces small, inconspicuous flowers in dense clusters, eventually forming edible seeds. Its rapid growth and ability to thrive in hot weather make it especially suited to summer gardens.

Culinary Uses

Callaloo is celebrated as both a nutritious green and a versatile cooking ingredient. In the Caribbean, the leaves are stewed with onions, garlic, thyme, and coconut milk or combined with okra and seafood in soups. In West Africa, amaranth is stir-fried with tomatoes, peppers, and spices as a daily staple. The flavor is similar to spinach—mild, slightly earthy, and tender when cooked. The young leaves are ideal for salads and sautéing, while mature leaves withstand longer cooking.

Growing Tips

Callaloo thrives in warm, sunny conditions and is well-suited for USDA Zones 6–11 as a summer crop. In cooler zones, it can be grown as an annual once the danger of frost has passed. Sow seeds directly in well-drained soil, enriched with organic matter, at a depth of about ¼ inch. Thin seedlings to 6–12 inches apart for leafy harvests, or farther apart if allowing plants to mature for seed. It tolerates drought but produces best with consistent moisture. Callaloo also makes an excellent cut-and-come-again crop—continuous picking encourages fresh growth.

Harvesting Guidance

Begin harvesting leaves once plants are about 12 inches tall, usually 30–40 days after sowing. Pick the tender young leaves and tips regularly for best flavor and to extend the season. For seed harvest, allow plants to fully mature until seed heads dry and turn brown; shake or thresh to collect seeds. With its fast regrowth, callaloo can be harvested multiple times during the season, providing a steady supply of nutrient-dense greens rich in vitamins A, C, and iron.