Red Aztec Spinach "Huazontle" (Chenopodium berlandieri) Seeds – Bright Red Seedlings, Edible Greens & Seed Heads, Easy to Germinate

Minimum: 50+ Seeds Red Aztec Spinach 'Huazontle' Seeds (Chenopodium berlandieri) — The Three-in-One Aztec Crop That Predates Maize Red Aztec Spinach is one of the most underrated vegetables in cultivation: an ancient Mesoamerican crop with more than 3,500 years of use that delivers three genuinely distinct edible products from a single plant. Young seedlings begin a striking bright red within days of germination, making this one of the most visually dramatic micro-green crops available. As the plant matures to 4-6 feet tall, leaves start green with reddish undersides, then transition to flaming red as autumn approaches. The unopened flower buds... broccoli-like clusters on tall seed stalks... are the prized culinary centerpiece in Mexican cuisine, steamed, stir-fried, or battered and deep-fried in traditional capeado preparations with cheese and salsa. When allowed to mature, the abundant tiny seeds are edible and more nutritious than quinoa... nuttier, sweeter, and lacking quinoa's bitter saponins. Native to Mexico and the Americas from Alaska to Michoacán, this was one of several ancient pseudocereal crops grown by indigenous peoples before European contact. Seeds germinate in as little as 3 days. Who Grows Red Aztec Spinach 'Huazontle' Seeds? Cooks seeking authentic Mexican vegetables for traditional capeado preparations. Micro-green and sprout growers wanting dramatic red color in days. Anyone wanting spinach-like greens that thrive in summer heat. Foragers and wild food enthusiasts. Seed savers connecting with pre-Columbian agriculture. What This Ancient Mexican Crop Actually Is Chenopodium berlandieri ssp. nuttalliae, Red Aztec Spinach, Huazontle. Ancient pre-Columbian Aztec crop with more than 3,500 years of cultivation. Annual in the goosefoot family, native to the Americas. Fast-growing, upright plants reaching 4-6 feet tall. Young seedlings begin bright red; leaves green with red undersides; entire plant turns vivid red in fall. Three edible products: (1) young leaves (spinach-like, slightly sweet-salty), (2) immature broccoli-like seed head clusters, (3) mature seeds eaten like quinoa but nuttier, sweeter, and saponin-free. Rich in calcium, vitamin A, and vitamin C. In the Kitchen & Garden Micro-Greens: Bright red seedlings in 3-7 days, striking visual impact. Salad Greens: Young leaves mild, slightly sweet-salty, excellent raw. Potherb: Cooked like spinach; blanching removes bitter saponins. Capeados: Traditional Mexican... seed heads battered, fried with cheese and salsa. Seed Heads: Steamed, stir-fried, or sautéed like broccoli florets. Edible Seeds: Cooked like quinoa... nuttier, sweeter, no saponins. Flour: Seeds ground into flour for pancakes and tortillas. Growing Red Aztec Spinach 'Huazontle' Seeds Start: Indoors weeks before last frost, or direct sow after frost. Germination: Exceptionally fast... 3-5 days in warm conditions. Temperature: 50-70°F optimal. Spacing: 6-8 inches for greens, 18-24 inches for full plants. Sunlight: Full sun to partial shade. Soil: Average, well-drained. Tolerates poor soils. Water: Regular moisture; tolerates moderate drought. Harvest Leaves: 30 days for young leaves. Harvest Seed Heads: 60 days when buds are green and closed. Harvest Seeds: Allow to fully mature and dry. Zones: USDA 2a-12. Warm-season annual. Before You Close This Page Red Aztec Spinach 'Huazontle', ancient 3,500-year-old Aztec crop. Bright red seedlings in 3 days. Three edible parts: young leaves, broccoli-like seed heads, quinoa-like seeds without bitter saponins. Heat-tolerant summer spinach substitute. Vivid red color at maturity. Rich in calcium, vitamins A and C. Easy germination. Traditional Mexican capeado ingredient. USDA zones 2a-12. The three-in-one Aztec crop that grows anywhere.