Amaranth ‘Hot Biscuits '
Amaranth cruentus
 
Amaranthus 'Hot Biscuits' is a rather splendid ornamental addition to the garden and the vase. This gorgeous and graceful amaranth feature bold spikes of coppery-bronze branching plumes that rise above the foliage from early summer to mid autumn. It's large textured pointy leaves remain green in colour throughout the season.
 
Details: 
LifeCycle: Annual
Site: Full Sun
Height:40-48"
Germination: 7-14 days
Days to maturity: 60-75
Seed depth: 1/8 "
Plant Pspacing: 12"
Pinch : when 12"
Approx seeds per packet : 100
 
 
How to Grow :
Sow in early summer when soil temperatures are above 70°F. Sow thinly 1/8" deep in rows 12 "apart. Thin out once they have reached 3in
Pinch out the centre stem to encourage side branching. Water regularly and fertilise with a water soluble balanced fertiliser.
 
Culinary Uses: 
Both the leaves and seeds are edible, and this plant is highly nutritious.In France the leaves are still used in the same way as spinach, they are rich in Vitamin C and iron, and have a taste rather like spinach.The gluten-free seeds have a nutty flavour are high in protein and calcium. They have 30 per cent more protein value than rice, wheat flour, oats and rye, perfect for vegetarians and vegans.
 
 
Harvest:
For fresh flower arrangements, cut amaranths when three quarters of the flowers are open on the stem.If you want to dry them, harvest when the seed begin to set and the flowers are firm to the touch. Cut and hang upside down for at least 10 days preferably in a warm position. High heat during the drying process allows the flowers to better retain their color
 
Vase Life:
They will last 7 to 10 days in a vase.