This incredibly gorgeous, ancient grain can reach over 6 feet tall, producing long, dark red foliage. Harvest the young tender leaves for salads and microgreens. The black seeds are also edible, and can be ground for flour or popped, and also prepared as hot cereal. Traditionally used on the Hopi Nation as a natural food dye to color piki bread. This amaranth will cross with wild Amaranthus powellii, a weed found in most of the western US.
Originally collected at Lower Moenkopi on the Hopi Nation, and grown out at our farm on top of a mesa in the Painted Desert at 6700 feet elevation.
To use Hopi Red Dye amaranth to color piki or tortillas, soak the flowers, stems and leaves in water overnight. Use this dyed water in the recipe in the normal amount called for, to tint the batter an intense pink shade. Traditionally, the flowers are ground on a matate by the Hopi.
The abundant, small black seeds make a great treat for chickens. This variety tends to be self-seeding if left in place with at least one seed head allowed to produce and stand over winter. Each seedhead is capable of producing about sixty thousand seeds.
Germination Rate 91% Tested August 2020
Minimum 100 seeds