Hopi Red Dye Amaranth, Heirloom Seeds

Hopi Red Dye Amaranth, Heirloom Seeds — The Sacred Hopi Grain That Makes Natural Scarlet Dye for Piki Bread

Hopi Red Dye Amaranth (Amaranthus cruentus) is one of the most culturally significant heirloom plants you can grow — cultivated by the Hopi Nation for generations as both a food crop and a source of natural scarlet dye. Growing 4½–6 feet tall with dark purple-green leaves, purple stems, and cascading clusters of deep purple-red flowers, this is the reddest-seedling amaranth variety available. The flower bracts are used to make a natural scarlet food dye for coloring piki bread — a sacred Hopi tradition. Young leaves are excellent sautéed and can replace spinach in salads or cooked dishes. Protein-rich seeds can be harvested for grain or ground to add a unique red hue to cornbread. 20–45 days to greens; 90+ days to grain.

Why Grow Hopi Red Dye Amaranth?

• Sacred Hopi heirloom — cultivated for generations as food and natural dye
• Natural scarlet food dye — flower bracts color piki bread and cornbread
• Reddest seedlings of any amaranth — stunning dark purple-red from germination
• 4½–6 foot plants — dramatic garden presence with cascading purple-red flowers
• Dual-purpose: greens and grain — young leaves like spinach, seeds for grain or flour
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow outdoors after last frost in full sun to part shade. Sow seeds on the surface or barely cover — seeds need light to germinate. Thin to 12–18 inches. Ideal temperature 65–90°F. Sprouts in 3–4 days. Harvest young leaves at 20–45 days. Allow to fully mature for grain harvest at 90+ days.

Days to maturity: 20–45 days (greens), 90+ days (grain)
Plant height: 4½–6 feet
Packet size: 0.5 g / 300+ seeds
Type: Heirloom, Open-Pollinated, Annual
Sun: Full sun to part shade
USDA Zones: All U.S. zones