Callaloo (Amaranth) Seeds

A Caribbean staple, straight from the garden

With smooth, bright leaves and tender young stems soft enough to steam, this callaloo variety brings a taste of the Caribbean to your backyard. As stems mature, they develop a light, airy pith reminiscent of cooked summer squash in both flavor and texture.

Rooted in Tradition

Callaloo the dish traces its roots to West Africa. The plant itself — a variety of amaranth cultivated specifically for its leafy greens — was domesticated across both Africa and the Americas, and remains a beloved staple throughout much of the Caribbean. Beyond its rich taste and nutritional value, callaloo stands out as a remarkably hardy, low-maintenance, and high-yielding crop, earning its reputation as a true superfood.

Callaloo comes in several forms: low-growing "wild" varieties with dark, fuzzy leaves; types streaked with pink; and the upright, smooth, bright-leaved plants we grow here. While some cooks substitute taro leaves or water spinach for the dish, traditional preparations often combine the greens with onion, garlic, and hot pepper, then pair them with saltfish, breadfruit, or boiled green plantain. This dish holds a special place in our own East New York community, home to a vibrant Caribbean population.

Quick Facts

• Maturity: 30 days
• Standard pack: 100 seeds | Bulk pack: approx. 1,000 seeds
• Germination: 99% (as of 04/27/2026)

Growing Tips

Callaloo practically takes care of itself. You can expect seeds to sprout within 10–20 days, followed by vigorous growth. For an early start, sow indoors 2–4 weeks before your last frost, keeping seeds lightly covered in trays or pots placed in a greenhouse or sunny spot. Once the frost danger has passed and soil temperatures rise, transplant seedlings outdoors, spacing them 1–2 feet apart. On our own farm, self-seeded plants often grow thick enough that we harvest many tender young plants whole at around 12 inches, which naturally thins the bed — while plants left to mature get roughly 2 feet of space in every direction. As callaloo matures, it develops a deep pink taproot that helps it withstand dry spells, along with sturdy, bushy branching growth.

Saving Your Own Seed

Because callaloo relies on wind for pollination, it can readily cross with other amaranth varieties. To keep seed pure, maintain at least 500 feet of isolation, or cover flower heads with corn tassel bags. You'll know seeds are ready when they begin falling naturally from the seed head after the flower fades. You can either cut the entire seed head and hang it somewhere dry and well-ventilated to finish maturing, or shake the still-attached seed head every couple of days, since seeds ripen unevenly from the base upward. Either method, shake the seed head over a bucket to collect the seeds, then run them through a strainer to remove larger debris. Finish by winnowing away lighter chaff using your breath, a breeze, or a fan.