Chinese Amaranth
Amaranthus tricolor
Chinese Amaranth (Amaranthus tricolor), also known as Chinese spinach, Hinn Choy, or Joseph's coat, is one of the most important leaf vegetables in tropical Asia, where its brilliantly colored leaves — ranging from deep green to scarlet to electric yellow — are cooked daily in millions of households. Beyond the kitchen, it is one of the most dramatic ornamental foliage plants in existence, with some cultivars displaying tri-colored leaves so vivid they appear almost artificial. This dual identity as both a nutritious vegetable and a show-stopping garden ornamental makes it one of the most versatile plants in cultivation.
• One of the most widely grown leaf vegetables in tropical and subtropical Asia
• Some cultivars display breathtaking tri-colored foliage of red, yellow, and green
• Known as "xian cai" (Chinese), "bayam" (Malay), and "chenopodi" in various Asian languages
• Leaves are exceptionally high in vitamins and minerals
• A heat-loving plant that thrives when European spinach and lettuce have bolted
• Both a vegetable and an ornamental, making it uniquely versatile
• Probably originated in tropical or subtropical Asia, possibly in India or Southeast Asia
• Cultivated across Asia for millennia as a leaf vegetable
• Now grown throughout tropical and subtropical regions worldwide
• Particularly important in Chinese, Southeast Asian, and Indian cuisines
• Introduced to Europe as an ornamental plant in the 16th century
• The species name "tricolor" refers to the three-colored leaves of ornamental forms
• First described by Linnaeus in 1753
• Naturalized in many tropical regions
• Widely available in Asian markets worldwide
• Cultivars range from purely green vegetable types to spectacularly colored ornamental forms
Leaves:
• Variable: broadly ovate to lanceolate, 5 to 15 cm long and 3 to 10 cm wide
• Color ranges from solid green to bicolor to brilliant tricolor patterns of red, yellow, and green
• Some cultivars have solid dark red or purple leaves
• Thin-textured, tender when young
• Prominent veining, often in contrasting colors
• Arranged alternately on sturdy stems
Stems:
• Erect, stout, green to red-tinged
• Branching, forming a bushy plant
• Can become slightly woody at the base in mature plants
Flowers:
• Small, greenish, borne in dense terminal and axillary spikes
• Not showy — the foliage is the main attraction
• Produced in late summer to autumn
Seeds:
• Very small, black or dark brown, produced in abundance
• Can be used as a grain, like other amaranth species
• Requires warm temperatures between 20 and 35°C for optimal growth
• Very heat-tolerant — grows vigorously when cool-season greens have bolted
• Sensitive to frost
• Prefers well-drained, fertile soils with pH 5.5 to 7.5
• Requires full sun for best leaf coloration and growth
• Fast-growing, reaching harvestable size in 25 to 40 days
• Requires consistent moisture for tender leaves
• Tolerant of heavy rainfall
• Responds dramatically to nitrogen fertilization
• Can be grown year-round in tropical climates
• Relatively pest-free, though caterpillars may feed on leaves
• Exceptionally high in vitamin A (beta-carotene), especially red-leaved varieties
• Excellent source of vitamin C, providing over 50 mg per 100 g
• Very good source of calcium — unusually high for a leaf vegetable
• Rich in iron, providing significant amounts per serving
• Good source of dietary fiber and protein (3 to 5 g per 100 g)
• Contains potassium, phosphorus, and magnesium
• Low in calories, approximately 20 to 30 kcal per 100 g
• Contains oxalates, which are reduced by boiling
• Nutritional quality rivals or exceeds spinach
• Direct-sow seeds after danger of frost when soil has warmed to 20°C or above
• Seeds are tiny — mix with sand for even distribution
• Sow 0.5 cm deep or simply scatter on the surface and rake in lightly
• Thin seedlings to 10 to 20 cm apart for full-size plants
• Can be broadcast-sown and harvested as baby greens
• Germination in 3 to 7 days at warm temperatures
• Harvest begins 25 to 35 days after sowing
• Cut stems 10 to 15 cm above ground; plants regrow for multiple harvests
• Keep soil consistently moist and fertilize with nitrogen-rich fertilizer
• Succession sow every 2 to 3 weeks for continuous supply
• Very easy and fast-growing, ideal for beginner gardeners
• Stir-fried with garlic and ginger as a simple side dish
• Used in Chinese stir-fry dishes with fermented bean curd
• Added to soups, congee, and noodle dishes
• Used in Malaysian and Indonesian sayur (vegetable dishes)
• Cooked with coconut milk in Sri Lankan and South Indian preparations
• Blanched and served with oyster sauce
• Used in Filipino "sinigang" (sour soup)
• Added to curries and dals in Indian cuisine
• Young leaves can be used raw in salads
• Sometimes juiced as a health drink
• Cooked leaves are slightly mucilaginous, helping to thicken soups
Fun Fact
Chinese Amaranth holds the distinction of being both a vegetable and an ornamental so dramatic that it is sold in garden centers for its foliage alone. The most spectacular cultivar, known as "Joseph's Coat" or "Flaming Fountain," produces leaves in such vivid combinations of crimson, gold, and emerald that they look hand-painted — yet it is simultaneously being harvested and stir-fried in kitchens across Southeast Asia. It is perhaps the only plant that appears equally at home on a restaurant plate and in a flower show.
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