Mayo Indian Amaranth

Amaranthus cruentus

Germination 91% Jun 2026 Packed for 2026

Approximately 200 seeds per packet.  

Origins, Migration, and History of Domestication

Mayo Indian Amaranth is a cherished heirloom grain and leafy vegetable belonging to the species Amaranthus cruentus, one of the three principal domesticated grain amaranths of the Americas. Its history is deeply rooted in the agricultural traditions of Indigenous peoples of northwestern Mexico, particularly the Mayo (Yoreme) people of present-day Sonora and Sinaloa. Long before European contact, the Mayo cultivated amaranth alongside maize, beans, squash, and other traditional crops as part of resilient dryland farming systems. Our seeds come from Jennifer Williams of Wild Dreams Farm on Vashon Island, Washington.

While grain amaranths were widely grown throughout Mesoamerica by civilizations including the Aztec, Mixtec, Zapotec, and Maya, regional selections such as Mayo Indian Amaranth evolved through centuries of careful seed saving to suit local climates, soils, and culinary preferences. Following Spanish colonization in the sixteenth century, amaranth cultivation declined dramatically because of the suppression of Indigenous agricultural and ceremonial practices. Nevertheless, isolated farming communities continued preserving heirloom strains, allowing Mayo Indian Amaranth to survive into the modern era. Today it is valued by seed savers and sustainable farmers as an important example of Indigenous crop conservation and agricultural biodiversity.

Appearance and Characteristics

Mayo Indian Amaranth is a vigorous warm-season annual that typically reaches 4 to 7 feet (1.2–2.1 m) in height. The sturdy, upright plants develop broad, lush green leaves that are tender enough for cooking while young. As the plants mature, they produce large, upright flowering plumes that range from greenish-gold to bronze or reddish hues depending on growing conditions and genetic variation. The seed heads become densely packed with thousands of tiny cream, tan, or golden seeds. Like other heirloom amaranths, Mayo Indian Amaranth is exceptionally drought tolerant once established and performs well during periods of intense summer heat when many cool-season vegetables decline. The plants attract numerous pollinating insects during flowering while also providing habitat and food for beneficial wildlife.

Culinary Uses

Mayo Indian Amaranth is valued as both a leafy green and a nutritious grain crop. Young leaves can be harvested throughout the growing season and prepared much like spinach by steaming, sautéing with onions and garlic, or adding to soups, stews, tamales, and egg dishes. The leaves possess a mild, earthy flavor with a pleasant tenderness when cooked. The mature seeds are highly nutritious, containing abundant protein, dietary fiber, calcium, iron, magnesium, and lysine, an amino acid often limited in cereal grains. The grain can be simmered into a porridge, cooked like rice, added to soups, incorporated into breads and tortillas, or ground into flour for baking. Toasted or popped amaranth seeds contribute a pleasant nutty flavor and crunchy texture to cereals, granola, energy bars, and traditional sweets.

Growing Tips

Mayo Indian Amaranth thrives in full sun and fertile, well-drained soil but tolerates a wide range of soil conditions, including relatively poor or sandy soils. Sow only after all danger of frost has passed and soil temperatures consistently exceed 65°F (18°C), as the crop requires warm conditions for rapid germination and vigorous growth. Plants perform best with regular moisture during establishment but become highly drought tolerant once their root systems are fully developed. Thin seedlings to approximately 12–18 inches (30–45 cm) apart to allow strong branching and large seed head development. Moderate fertility encourages healthy growth, although excessive nitrogen may promote abundant foliage at the expense of seed production. Because amaranths readily cross-pollinate with other Amaranthus cruentus varieties, seed savers should provide appropriate isolation distances if maintaining varietal purity.

Sow Depth: Sow seeds approximately ⅛ inch (3 mm) deep. Because the seed is extremely small, lightly covering it with fine soil or vermiculite is sufficient. Keep the seedbed consistently moist until germination, which generally occurs within 5–10 days under warm conditions.

Harvesting Guidance

For leafy greens, begin harvesting young leaves once plants reach 8 to 12 inches tall, removing only a portion of the foliage from each plant to encourage continued production throughout the season. Leaves are most tender before flowering but remain usable afterward. For grain production, allow the flowering plumes to mature completely on the plant until they become dry and the seeds rub free easily when gently handled. Harvest seed heads before prolonged autumn rains or heavy bird feeding occurs. Cut the mature heads and hang them upside down in a warm, dry, well-ventilated location to finish drying. Once fully cured, gently thresh the seed heads by hand or against a clean surface, then winnow away the chaff. Properly dried seeds stored in airtight containers in a cool, dark, and dry location will remain viable for several years, preserving this important Indigenous heirloom for future generations.