Amaranth 'Opopeo'

Amaranthus cruentus

• Tall cabernet more upright tassels top strong magenta stems
• Dramatic heirloom from Michoacan, Mexico
• Great cut flower with strong stems and a long vase life
• Edible, nutritious leaves and seeds

Tall cabernet more upright tassels top strong magenta stems covered in dark green/burgundy leaves with a coppery underside on this dramatic amaranth from Michoacan, Mexico. The many, upright, unusual, deep coloured fluffy flower spikes make ‘Opopeo’ a dramatic cut flower while its impressive height makes a valuable addition in the summer-autumn garden.

It is striking in the garden growing to 1.8m and lasting well into Autumn. Multi-branching, with many flowering side shoots, its flower spikes are more upright than some amaranth.

Amaranth is also a generous, edible plant – the fresh young leaves and mature, nutritional powerhouse seeds. The seeds have been traditionally cooked like porridge, ground into flour and lightly roasted until they “pop” like corn. The nutritional value and heat and drought tolerance of the crop offers global food security.

Certified Demeter Biodynamic and Certified Organic

SEED COUNT: 250 approx
Germination: Lot #39011 July 2025 90%

Seed Raising, Growing and Harvest Information

TRANSPLANT (Recommended): Sow 2 seeds per cell in punnets 4-6 weeks before the soil has really warmed. Cover lightly with vermiculite.  Amaranth is very slow growing until the night temperatures warm when they quickly charge upwards. Transplant 30cm apart in rows 45cm apart.  Pinch to discourage the thick central stem and produce side shoots quicker. Offer support.

 DIRECT SOW: Direct sow after danger of frost has passed protecting young shoots from insects and slugs. Thin to one plant every 30cm.

 HARVEST/VASE LIFE: For floral arrangements, harvest tall stems when flowers are elongating  - 2/3-3/4 open.  Remove leaves. Expect vase life of 7-10 days.
The young edible leaves can be harvested at any stage from fork size.  If you are wanting the edible seeds, leave unharvest tassels until autumn when the seed heads are dry to touch. Check seed maturity by shaking a tassel into a bucket.  Ripe seeds fall heavy.