The plant can grow up to 6 ft tall in height, and blooms in summer to fall. Stems are erect, green or reddish purple, branched distally, mostly in inflorescence, to nearly simple. Leaves are carried on stalks half as long as, or equaling the blade. Blade is rhombic-ovate or ovate to broadly lancev shaped, 3-15 × 1.5-10 cm, occasionally larger in robust plants, marginsn entire. The leaves can be cooked like spinach, and the seeds can be germinated into nutritious sprouts.
Moisture & Soil :-Good soil of medium texture is required. Tolerated pH range is 5.3 to 8.2. Prepare soil by adding plenty of composted organic material. A sunny, well drained position and adequate water is required. Seed is sown in situ in spring. It can be grown in plains throughout the year .Mostly Rabbi season good for the cultivation.
Fruits & Flowers:- Red Amaranth is a tall annual herb topped with clusters of dark pink flowers.
Special Characteristics:-The young leaves are often used in Asian dishes and can be included in salad mixes. In Maharashtra, during month of Shravan, a stir fried vegetable with just grated coconut is served during festivals. The seeds are eaten as a cereal grain. They are black in the wild plant, and
white in the domesticated form. They are ground into flour, popped like popcorn, cooked into porridge, and made into a confectionery called Algeria.