Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The heirloom that carries both color and ceremony. Hopi Red Dye Amaranth (Amaranthus cruentus) stands tall and proud, its deep magenta stems, crimson-veined leaves, and rich burgundy flower heads glowing beneath the summer sun. Each towering plant reaches 5–7 feet, crowned with dense, velvety plumes that shimmer in hues once reserved for ritual and reverence.
For generations, the Hopi people of the American Southwest have cultivated this variety not only as food but as tradition. The plant’s vivid red pigment, extracted from its leaves and flower bracts, has long been used as a natural dye for ceremonial foods—especially the red piki bread still prepared for special gatherings and rites. The seeds, small and dark, are also nutritious and edible, serving as a reminder that beauty and sustenance are inseparable in Indigenous agriculture.
Strong and drought-tolerant, Hopi Red Dye thrives in full sun and lean soil, withstanding high heat and dry winds that challenge lesser crops. Its plumes make stunning cut or dried arrangements, while the young greens add mild, spinach-like flavor to the table.
A living legacy of the Hopi people, this amaranth bridges artistry, endurance, and reverence for the land. Each seed holds both pigment and story—a reminder that color itself can be sacred, born from soil, sunlight, and ancestral care.
How to Sow and Transplant Amaranth (Amaranthus spp.)
1. Sowing Seeds
Timing:
Sow amaranth seeds directly outdoors after the danger of frost has passed, or start indoors 4–6 weeks before your last frost date for earlier blooms or harvests. Soil must be warm—at least 60°F (16°C)—for reliable germination.
Soil Preparation:
Work compost or aged manure into the top 6–8 inches of soil before sowing. Amaranth thrives in well-drained loam or sandy loam with a pH of 6.0–7.0. Avoid heavy, wet soils.
Sowing Depth:
Seeds are tiny—sow only ⅛ inch deep or press gently into the soil surface and lightly cover with fine soil or vermiculite.
Spacing:
After germination, thin or transplant seedlings to:
10–12 inches apart for leafy types (A. tricolor)
12–18 inches apart for ornamental or grain types (A. caudatus and A. cruentus)
Space rows 18–30 inches apart depending on variety size.
Germination Conditions:
Keep soil evenly moist until seedlings emerge, usually within 5–10 days at 70–85°F (21–29°C). Avoid crusting or oversaturation, which can smother seedlings.
2. Transplanting Seedlings
Timing:
Transplant only after all frost danger has passed, when both soil and air are consistently warm. Young amaranth is sensitive to cold and will not recover from frost damage.
Handling:
Amaranth seedlings are delicate—transplant by the root ball, not by the stem. Water the soil before removing them from trays to reduce transplant shock.
Planting Depth:
Set plants at the same depth they grew in their pots. Do not bury stems. Gently firm the soil and water well after planting.
Hardening Off:
Before transplanting outdoors, harden off for 5–7 days by gradually introducing seedlings to direct sunlight and outdoor airflow. Begin with a few hours daily, increasing exposure over the week.
Initial Watering:
Water deeply after transplanting to settle roots. Keep soil evenly moist but not saturated during the first 7–10 days while plants reestablish.
3. Early Care After Transplanting
Temperature: Optimal range is 70–90°F (21–32°C); amaranth stops growing below 60°F (16°C).
Watering: Maintain consistent moisture until roots are established; afterward, water deeply once or twice per week.
Mulching: Apply a light layer of straw or shredded leaves around plants to retain moisture and reduce weed pressure.
How to Grow — Hopi Red Dye Amaranth (Amaranthus cruentus)
Seed Starting & Transplant Timing
Start seeds indoors 4–6 weeks before the last frost, or direct sow outdoors once soil temperatures are above 60°F (16°C) and danger of frost has passed. Hopi Red Dye thrives in the warm, arid conditions typical of the American Southwest and performs beautifully in full sun with minimal fuss.
Germination range: 70–80°F (21–27°C); emergence in 5–10 Days. Sow very shallowly—barely cover seeds with ⅛ inch of fine soil or press them gently into the surface. Maintain steady moisture until germination.
Lighting: Provide 14–16 hours/day of strong light if starting indoors. Keep lights 2–3 inches above seedlings and rotate trays for even growth.
First feed & pot-up: Begin light feeding with diluted compost tea or a ¼-strength balanced fertilizer once true leaves appear. Pot up when roots reach container edges.
Harden off: Gradually acclimate seedlings to direct sun and outdoor airflow over 5–7 days. Transplant only when nights remain above 55°F (13°C).
Soil Preparation
Texture & pH: Well-drained loam or sandy loam with pH 6.0–7.2. Avoid compacted or poorly draining soils, which encourage root disease.
Amendments: Mix in 2 inches of compost or aged manure before planting. Add bone meal or rock phosphate for strong roots and vivid pigmentation.
Bed setup: Raised beds or mounded rows provide drainage and warm root zones, essential for healthy growth in heavy or clay soils.
Watering
Frequency: Deeply once or twice per week, providing about 1 inch total. Once established, Hopi Red Dye tolerates drought and even thrives under slightly lean conditions.
Best method: Drip irrigation or soaker hoses are ideal to avoid wetting foliage. Water early in the day so leaves dry before nightfall.
Note: Slight water stress (without wilting) enhances red pigment production in leaves and bracts.
Fertilizing
Early growth: Feed with balanced organic fertilizer (5-5-5) or compost tea every 2–3 weeks until flowering begins.
Mid to late season: Switch to low-nitrogen, high-potassium feed once plumes form. Excess nitrogen promotes leafy growth at the expense of color and seed yield.
Tip: Incorporate trace minerals with kelp meal or volcanic rock dust for stronger stems and deeper pigmentation.
Weeding & Mulching
Keep soil weed-free during early development, as young seedlings are easily shaded out.
Mulch: Apply 2–3 inches of straw, shredded leaves, or compost to conserve soil moisture, suppress weeds, and regulate temperature.
Weeding: Hand-pull or lightly cultivate—roots are shallow and easily disturbed.
Sun & Heat Management
Sunlight: Requires full sun (6–8+ hours daily) for strongest color and tallest growth.
Temperature range: Performs best between 75–95°F (24–35°C). Withstands peaks up to 100°F (38°C) if adequately hydrated.
Heat management: In extreme dry heat, water deeply in the morning and consider light afternoon shade. Avoid splashing soil onto lower leaves to prevent disease.
Spacing & Support
Space plants 12–18 inches apart in rows 24–36 inches apart for good airflow and full canopy development.
Support: Mature plants reach 5–7 feet tall; stake if exposed to strong winds or storms.
Tip: Wider spacing produces thicker stems and more seed-heavy plumes, while closer planting yields tighter, ornamental displays.
Companion Planting
Good companions: Corn, beans, and squash reflect the “Three Sisters” tradition of Indigenous agriculture—each supporting the others in soil balance and structure. Basil and marigold deter aphids and beetles.
Avoid: Overcrowding with tall, shading crops like sunflowers or okra, which limit sunlight.
Pollinator note: The dense crimson plumes attract bees, hoverflies, and butterflies, enhancing pollination for surrounding crops.
Container Growing
Use 10–15 gallon pots with rich, well-draining soil. Ensure containers are at least 12 inches deep to accommodate the taproot.
Watering: Check moisture daily in summer heat; water deeply when the top inch of soil is dry.
Tip: Fabric or clay pots are ideal—they promote airflow, regulate temperature, and prevent waterlogging.
Pruning & Training
Pinching: When plants are 10–12 inches tall, pinch the top to encourage branching and multiple plumes.
Maintenance: Remove lower yellowing leaves to improve airflow and direct energy to flowering. Avoid late-season pruning, which delays ripening.
Season Extension
Hopi Red Dye is frost-tender. Use floating row covers or low tunnels to protect from cold spells in early spring or fall.
Late season: Before the first frost, harvest plumes or seed heads and dry them indoors for use in dyes, seed saving, or decoration.
Harvest & Seed Saving
Harvest: Cut plumes when lower bracts turn golden and seeds rub out easily. For dye production, harvest leaves or flower heads earlier—at peak crimson color.
Cut, don’t pull: Use pruners to protect stems and reduce seed loss.
Seed saving: Hang plumes in a shaded, well-ventilated area for 10–14 days. Thresh gently, then winnow to remove chaff.
Isolation: Maintain 500 feet between A. cruentus varieties to preserve Hopi Red Dye’s characteristic color and form.
Additional Tips — Hopi Red Dye Amaranth (Amaranthus cruentus)
Harvesting
Stage options: Harvest plumes when their crimson hue deepens and lower florets begin to dry. Earlier harvests yield the brightest color for dye extraction, while fully mature plumes provide rich, protein-dense seeds.
Cut cleanly: Use pruners to remove entire flower heads or branches rather than pulling, which can disturb roots and neighboring stems.
Production rhythm: Harvesting regularly encourages new side shoots and prolongs bloom. Uncut plumes eventually seed heavily, drawing the plant’s energy away from new growth.
Dye preparation: For the richest pigment, cut young flower bracts or leaves early in the day and simmer gently in water. Strain to yield a deep magenta-red solution traditionally used in food coloring and ceremonial dye.
Flavor & Nutrition
Profile: Young leaves are tender and mildly earthy, with a flavor similar to spinach when sautéed. Seeds have a nutty, slightly sweet taste and can be toasted, popped, or ground.
Nutrition: High in complete protein, lysine, calcium, and iron—key reasons Indigenous farmers cultivated amaranth as both staple and sacred grain.
Culinary uses: Leaves can be steamed, stir-fried, or added to soups. The seeds cook in about 20 minutes and can be combined with cornmeal or quinoa for nutrient-dense dishes.
Handling
Moderate caution: Mature plants can shed hundreds of fine seeds when disturbed. Cut plumes carefully over a tarp or bin to prevent spreading.
Cultural note: When using for ceremonial dye or red piki bread, harvest organically grown plants free of pesticides and avoid synthetic fertilizers to preserve traditional purity.
Storage & Preservation
Fresh: Keep harvested plumes in a cool, shaded area if processing for dye within 24 hours.
Drying for seed: Hang cut flower heads upside down in a dry, airy space for 10–14 days. Thresh gently once crisp and separate seed from chaff.
Seed storage: Store in airtight containers in a cool, dark location. Properly dried seed maintains viability for 4–5 years.
Growing & Pruning Tips
Regional adaptation: Hopi Red Dye is exceptionally tolerant of heat, aridity, and poor soil. It performs best in full sun and lean, well-drained earth typical of the American Southwest.
Airflow: Thin plants or prune lower leaves if stands grow dense—this helps prevent fungal leaf spots in humid climates.
Support: Plants reaching 6–7 feet may need staking or windbreak protection in open gardens.
Containers & Watering
Pot size: Use 10–15 gallon containers for full growth.
Water needs: Water deeply once weekly during establishment, then reduce to light, infrequent watering. Slight dryness enhances pigment intensity and seed quality.
Mulching: Mulch with straw or shredded leaves to stabilize moisture and reduce soil temperature swings.
Companion Planting & Pollinators
Allies: Corn, beans, and squash align with Hopi Red Dye in the spirit of traditional companion planting—each benefiting the other through shade, soil health, and pollination diversity. Basil and marigold deter aphids naturally.
Pollinator benefit: The dense plumes attract bees, hoverflies, and butterflies, supporting the ecological web essential to Indigenous dryland farming systems.
Seed Saving
True-to-type: Isolate at least 500 feet from other Amaranthus cruentus types to prevent cross-pollination.
Dry thoroughly: Allow seed heads to ripen until seeds rub out easily, then hang indoors 10–14 days before threshing.
Storage: Keep in airtight containers, cool and dark. Viable for 4–6 years when properly dried.
Common Pests & Problems — Hopi Red Dye Amaranth (Amaranthus cruentus)
Insects & Mites
Aphids (curled leaves, sticky residue, and distorted new growth)
Controls: Rinse colonies from stems with a firm water spray. Follow with neem oil or insecticidal soap every 5–7 days until resolved. Encourage beneficial insects such as lady beetles, lacewings, and hoverflies by planting alyssum, dill, or fennel nearby.
Flea Beetles (tiny round holes in young leaves; plants may appear “peppered”)
Controls: Use lightweight row cover until plants reach 12 inches tall. Apply diatomaceous earth around stems. Trap crops like mustard or radish can draw beetles away. Maintain weed-free beds to reduce breeding sites.
Leaf Miners (white tunnels or blotches inside leaves)
Controls: Remove and destroy infested leaves. Rotate crops yearly. Encourage parasitic wasps (natural predators) by interplanting nectar flowers like yarrow and cosmos.
Spider Mites (fine webbing, yellow speckling, and bronzing on lower leaves in dry heat)
Controls: Increase humidity by watering paths and mulching heavily. Rinse leaf undersides every few days. Apply neem or horticultural oil at 5–7 day intervals. Predatory mites (Phytoseiulus persimilis) can help in enclosed settings.
Caterpillars / Armyworms (ragged leaves and frass pellets on stems or soil)
Controls: Handpick larvae early in the morning. Apply Bacillus thuringiensis kurstaki (Bt) to foliage while larvae are small. Maintain clean borders to prevent moth breeding.
Diseases
Damping-Off (seedlings collapse at the base and die quickly)
Prevention: Sow in sterilized, well-drained mix and avoid overwatering. Provide airflow and use bottom watering to reduce surface moisture.
Leaf Spot (Fungal or Bacterial) (small brown lesions with yellow halos)
Prevention: Avoid overhead watering. Space plants for airflow and mulch to prevent soil splash.
Management: Remove infected leaves; apply copper-based fungicide or sulfur spray if severe.
Powdery Mildew (white, powdery coating on upper leaves late in season)
Prevention: Ensure good airflow, avoid dense canopies, and water early in the day.
Management: Remove affected leaves; treat with potassium bicarbonate or biofungicides containing Bacillus subtilis.
Root Rot / Stem Rot (Pythium or Rhizoctonia) (sudden wilting, soft stems at soil line)
Prevention: Plant in well-drained soil and avoid waterlogging.
Management: Remove infected plants immediately and do not replant in the same bed that season.
Physiological & Environmental Issues
Sunscald (whitened or tan patches on leaves and plumes)
Fix: Maintain adequate foliage canopy and avoid heavy pruning during peak sun. Light afternoon shade cloth (30%) helps in extreme heat.
Nutrient Deficiency (pale leaves or weak stems)
Fix: Top-dress with compost or apply balanced organic fertilizer. Avoid excessive nitrogen to maintain pigment intensity.
Wind Damage / Lodging (bent or broken stems after storms)
Fix: Stake or hill soil slightly around bases for stability. Mulch heavily to buffer roots against shifting.
Uneven Color or Weak Pigmentation
Cause: Excess shade, overwatering, or nitrogen imbalance.
Fix: Grow in full sun, maintain moderate fertility, and reduce watering slightly once plants mature.
Monitoring & Prevention Checklist
Inspect undersides of leaves weekly.
Maintain mulch to prevent splash and retain moisture.
Water at soil level; avoid wetting foliage.
Rotate crops annually, avoiding replanting amaranth or spinach-family crops in the same location within 3 years.
Keep garden edges trimmed and free of weeds that harbor pests.
Encourage beneficial insect populations through diverse flowering plants nearby.
Hopi Red Dye Amaranth (Amaranthus cruentus) — FAQs
Q: How tall does Hopi Red Dye grow?
Typically 5–7 feet tall in rich soil with full sun. In leaner or drier conditions, plants average around 4 feet but retain their intense crimson coloration.
Q: How long does it take to mature?
Roughly 90–120 Days from sowing, depending on temperature and rainfall. Leaves can be harvested as early as 30 Days after emergence.
Q: What are the plant’s ideal growing conditions?
Full sun and well-drained loamy soil with a pH between 6.0 and 7.2. This desert-adapted heirloom tolerates heat, low humidity, and drought once established.
Q: How long does germination take?
Usually 5–10 Days at 70–80°F (21–27°C). Seeds require light to germinate—press gently into soil rather than burying deeply.
Q: Can Hopi Red Dye be used for food?
Yes. Both the young leaves and seeds are edible. Leaves have a mild, spinach-like flavor when cooked, while the small black seeds can be used as a high-protein grain.
Q: Why is it called “Hopi Red Dye”?
The variety was traditionally cultivated by the Hopi people for its deep crimson pigment, used in ceremonial foods such as red piki bread. The dye comes from the plant’s leaves and flower bracts.
Q: Is it ornamental as well as edible?
Absolutely. Its towering stature and rich burgundy plumes make it one of the most visually dramatic amaranths for both flower gardens and edible landscapes.
Q: How much water does it need?
Moderate. Provide about 1 inch of water per week until established. Once mature, it thrives on infrequent deep watering and tolerates drought remarkably well.
Q: Does it require fertilizer?
Only modest feeding. Mix compost into the soil before planting, then apply a diluted organic fertilizer every 2–3 weeks until flowering. Too much nitrogen weakens stems and delays bloom.
Q: Can Hopi Red Dye be grown in containers?
Yes, provided the pot holds at least 10–15 gallons of soil. Use a well-draining mix and water consistently in hot weather.
Q: Does it reseed easily?
Yes. Plants self-seed readily if allowed to mature fully. To control volunteers, harvest seed heads before they dry and scatter.
Q: How do I harvest the red dye?
Cut mature leaves or flower heads and simmer them in water to release pigment. Strain before use. For food coloring, always use organically grown, chemical-free plants.
Q: How do I collect and save seed?
Allow flower heads to mature until the lower bracts turn golden and dry. Hang cut heads upside down in a shaded, airy space for 10–14 days, then thresh and winnow. Seeds remain viable for up to 5 years.
Q: Does it attract pollinators?
Yes. Its blooms are rich in pollen and nectar, attracting bees, hoverflies, and butterflies—making it a beneficial companion to surrounding crops.
Q: Can I eat the dye-colored leaves safely?
Yes. The red pigment is entirely natural, derived from betalain compounds similar to those in beets. It is safe and nutritious for consumption.
History & Culture — Hopi Red Dye Amaranth (Amaranthus cruentus)
Hopi Red Dye Amaranth is a living testament to the agricultural creativity and cultural continuity of the Hopi people of the American Southwest. This striking crimson variety of Amaranthus cruentus has been cultivated for generations as both a food source and a natural dye plant, carrying forward one of the oldest traditions of biocultural stewardship on the continent. Its vivid red pigment, concentrated in the leaves and flower bracts, was historically used in ceremonial foods, most notably the red piki bread still prepared during Hopi celebrations. In this way, Hopi Red Dye served not only as sustenance but as symbolism—embodying connection to land, identity, and sacred renewal through color.
The amaranth species itself traces back thousands of years to Mesoamerica, where it was cultivated alongside maize and beans by the Aztec, Maya, and other Indigenous peoples. Spanish colonization in the 16th century brought sweeping prohibitions against amaranth due to its association with pre-Christian rituals, driving many varieties underground. Yet in the arid mesas of the American Southwest, Hopi farmers continued to grow their distinct strain, adapting it over centuries to the desert’s rhythm of drought, heat, and sudden rain.
By the time amaranth experienced a global revival in the 20th century as a “lost supergrain,” Hopi Red Dye stood as one of the few varieties still maintained in its original cultural context—living proof that Indigenous seedkeeping had safeguarded more than biodiversity; it had preserved meaning. Its vibrant color, resilient nature, and nutritional richness link it to both ancient Mesoamerican lineages and the enduring Hopi agricultural philosophy of balance, respect, and reciprocity.
Today, Hopi Red Dye remains a cherished heirloom among gardeners, seedkeepers, and educators who recognize its dual legacy as both art and sustenance. To grow it is to honor an unbroken chain of cultivation stretching from pre-Columbian fields to modern homesteads—a reminder that color itself can be a sacred language of the Earth, carried through the hands of those who keep its seeds alive.
Saving seeds from Hopi Red Dye Amaranth (Amaranthus cruentus):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vibrant red seed heads.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the seed heads to mature and dry on the plant.
Collection: Cut the seed heads on a dry day.
3. Drying Seeds:
Hang the seed heads upside down in a paper bag to catch seeds as they fall.
Allow them to dry completely for one to two weeks.
4. Cleaning Seeds:
Separation: Rub the seed heads to release the seeds.
Inspection: Ensure seeds are clean and free from mold or pests.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different amaranth varieties.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Hopi Red Dye Amaranth (Amaranthus cruentus) is notable for its deep red color, which has been traditionally used by the Hopi people as a natural dye for textiles and ceremonial purposes.
The plant is also grown for its nutritional seeds and edible leaves. The seeds can be ground into flour or popped like popcorn, while the leaves can be used similarly to spinach. Rich in antioxidants and nutrients, amaranth is believed to support immune function, cardiovascular health, and reduce inflammation.
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Alliance Of Native Seedkeepers
Amaranth Seeds - Hopi Red Dye
$200 USD
Unit price /
Unavailable
Description
The heirloom that carries both color and ceremony. Hopi Red Dye Amaranth (Amaranthus cruentus) stands tall and proud, its deep magenta stems, crimson-veined leaves, and rich burgundy flower heads glowing beneath the summer sun. Each towering plant reaches 5–7 feet, crowned with dense, velvety plumes that shimmer in hues once reserved for ritual and reverence.
For generations, the Hopi people of the American Southwest have cultivated this variety not only as food but as tradition. The plant’s vivid red pigment, extracted from its leaves and flower bracts, has long been used as a natural dye for ceremonial foods—especially the red piki bread still prepared for special gatherings and rites. The seeds, small and dark, are also nutritious and edible, serving as a reminder that beauty and sustenance are inseparable in Indigenous agriculture.
Strong and drought-tolerant, Hopi Red Dye thrives in full sun and lean soil, withstanding high heat and dry winds that challenge lesser crops. Its plumes make stunning cut or dried arrangements, while the young greens add mild, spinach-like flavor to the table.
A living legacy of the Hopi people, this amaranth bridges artistry, endurance, and reverence for the land. Each seed holds both pigment and story—a reminder that color itself can be sacred, born from soil, sunlight, and ancestral care.
