Amaranth: Opopeo - NEW!

This is a traditional amaranth form Mexico and is very easy to grow.  Amazingly versatile plant- cook leaves from a spinach-like greens, flowers for bouquets, and the seeds for grain.

We love this description from Fedco Seeds: "The grain of the gods from Opopeo, Mexico. Amaranth was one of the Aztecs’ five principal crops. They ground puffed seeds into flour and prepared sauces with the leaves. Amaranth grain has 14–16% protein. Used as a green until flower-set (~65 days).

Tom Vigue sows thickly after frost danger, enjoying the bronze-green leaves from 4–6" and the top leaves until the plant reaches 2'. Vigue says, “Never stringy, always tender …a lot more massive than spinach,” to which it tastes similar when cooked. Not great raw.

Thin to grow grain, as huge plants require 2' spacing, or start as transplants to increase chances of beginning your seed harvest before heavy autumnal rains. Opopeo magenta-purple stems grow 4–8' topped by 2' deep burgundy flower spikes each laden with 4–8 oz of seed grain. Grain matures from early to mid October in Maine. Cut and hang the heads to dry inside rather than field-curing in wet autumns. Wait until grain is crumbly dry and then rub against a mesh screen to thresh. Boil 2 parts water to 1 part grain for a high-protein gluten-free cereal or mix with pumpkin meal, vegetables and herbs, allow to harden, and slice into fryable patties. Multi-branched plants prone to lodging in loose soils."

image credit: high mowing organic seeds

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