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Plant Care

Mitchell's amaranth

(Amaranthus mitchellii)

Mitchell's amaranth (Amaranthus mitchellii) - Image 1 of 10
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Also Known As

Mitchell's amaranth, Green amaranth

About This Plant

Amaranthus mitchellii is an annual flowering plant species that belongs to the Amaranthaceae family. It has a bushy growth habit and can grow up to 3 feet (91 cm) tall. The leaves are lance-shaped and can be green or purple, depending on the variety. The flowers are small and inconspicuous, and can be green, yellow, or red.

Plant Care Instructions

Outdoor Size Range

1-3 feet (30-91 cm)

Light Requirements

Mitchell's Amaranth requires full sun to grow well. It can tolerate some shade, but will not flower as well.

Humidity Needs

Mitchell's Amaranth can tolerate a wide range of humidity levels, but it prefers moderate to low humidity.

Fertilizing Schedule

A balanced fertilizer can be applied every 4-6 weeks during the growing season to promote healthy growth and flowering.

Pruning Guidelines

Deadheading spent flowers can promote continuous blooming. Pruning is not necessary for this plant species.

Common Pests and Diseases

Mitchell's Amaranth is relatively pest and disease-free. However, it can be susceptible to spider mites and aphids.

Indoor Size Range

Not suitable for indoor growth

Watering Schedule

This plant species prefers moderate watering, and the soil should be allowed to dry out slightly between watering. Overwatering can lead to root rot.

Temperature Range

This plant species prefers warm temperatures between 65-85°F (18-29°C). It can tolerate higher temperatures, but may wilt if exposed to prolonged heat.

Growing Season

This plant species can be grown in the spring and summer months.

Growing Difficulty Level

Mitchell's Amaranth is easy to grow and is suitable for beginner gardeners.

USDA Hardiness Zones

Mitchell's Amaranth is not a cold-hardy plant species and is suitable for USDA hardiness zones 9-11.

Did You Know?

In some cultures, the seeds of Amaranthus mitchellii are ground into a flour and used to make a type of bread called 'pinole'.

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