Amaranthus sp.
Red Garnet Amaranth microgreens are the showpiece crop — the one that makes food stylists and restaurant platers stop scrolling. ChefPax grows Amaranthus sp. in 5×5 trays, scatter-seeded on the surface (light-sensitive seeds require no cover), under continuous lighting from Day 1 to develop the intense magenta pigmentation that makes this microgreen unmistakable.
Harvested in 12–16 days when stems reach 2–3 inches tall and are vibrant red, amaranth microgreens have an earthy flavor reminiscent of beet greens — slightly sweet, gently mineral, with none of the sharp heat of the brassica family. The flavor is quiet enough to let the color do the talking without sacrificing culinary contribution.
In Austin's brunch culture, Red Garnet Amaranth has become a staple of chef-driven plating. It appears on everything from smoked salmon blinis to acai smoothie bowls to fine-dining amuse-bouches. The color is so vivid and consistent that it functions as a natural food dye in presentations — and unlike artificial dyes, it delivers real nutritional value alongside the visual impact.
Red amaranth microgreens taste earthy and gently sweet — similar to beet greens or young chard, but lighter and more delicate. The flavor is subtle, making these greens excellent for plating situations where the visual element is primary and you don't want a strong taste to compete with the main component. There's a pleasant, slightly mineral aftertaste that reads as "fresh and green."
Amaranth microgreens are rich in vitamins A, C, and K, and contain betacyanins — the same red-violet pigments found in beets that have been studied for their antioxidant and anti-inflammatory properties. Amaranth is also notably high in plant-based iron and calcium, making it particularly valuable for plant-forward diets. As a complete protein source (one of the few plants with all essential amino acids), amaranth brings real nutritional substance to its visual role.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Amaranth microgreens are snipped from 5×5 trays at harvest and packaged for delivery. Keep them dry and refrigerated in their container. They hold color best in cool, dry conditions; excess moisture accelerates wilting. Use within 3–5 days of delivery for peak color intensity.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
14 min
Crispy crostini topped with creamy goat cheese and vibrant red amaranth microgreens.
25 min
Nutritious quinoa bowl topped with red amaranth microgreens, roasted vegetables, and tahini dressing.
10 min
Vibrant purple smoothie bowl topped with red amaranth microgreens and fresh fruit.
It can tinge light-colored dressings slightly pink, especially if acidic dressing is added and left to sit. For the cleanest presentation, dress the plate or bowl and add amaranth microgreens on top at the last moment before serving.
They come from the same plant family, but are different products. Amaranth grain is the mature seed used in cereals and baking. Amaranth microgreens are the seedling stage — harvested at 12–16 days — with a completely different texture, flavor, and nutritional profile skewed toward vitamins rather than carbohydrates.
Amaranth seeds are light-sensitive and require light exposure to germinate properly. Unlike most microgreens that start in a blackout period, amaranth goes under lights immediately — which is also what drives the early development of the vibrant red pigmentation.
