Red Callaloo (Tete Pupa)

Round, heart-shaped green leaves with burgundy red veins, like dark rivers heading to the sea. Callaloo, also known as amaranth or tete, is rich in vitamins and minerals, and considered a "superfood" among greens. It is cooked down into a delicious, savory stew that is central to cuisine across the Diaspora. In Yoruba, amaranth is called "tete" and is considered the first plant to grow on earth, and revered as the elder of all other plants. Also known as: Red Leaf Amaranth. Days to maturity: 50 Seeds per pack: 110 Germination rate: 93% on 06/25/2026 Planting / harvesting notes Callaloo is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. To get a head start on the season, sow seeds 2-4 weeks before the last frost lightly covered in pots or trays in a greenhouse or sunny window. Transplant 1-2' apart into the garden a couple weeks after the last frost, when the soil has warmed a bit. Callaloo will seed itself enough that you can harvest many young, tender plants whole at 12" as a way of thinning and allow some to mature with about 2' space in each direction. Mature plants have deep pink taproots that allow them to go long periods of time without watering, and shoot up thick, bushy branches. Seed keeping notes Callaloo is wind pollinated and can cross pollinate with many varieties of Amaranth. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination. Seeds are ready when they start dropping from the seed head, which matures after the flower dies back. You can cut the whole seed head and hang it to dry and mature further in a dry, ventilated place, or you can shake it while still on the plant every day or two, as the seeds ripen at different times starting from the bottom to the tip. Either way, shake the plant in a bucket to release the seeds. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff.