All Plants, Flowers, Veggies

Red Marog (Amaranthus) Over 100 Seeds

R15,00

Excluding shipping

Over 100 Red Marog (Amaranthus) Seeds
Join our WhatsApp Group to see when this product goes on special: https://chat.whatsapp.com/Guxcttdini50Vfe7QjCMPH
Proudly non-GMO
Made in South Africa, for South Africa

Availability: 162 in stock

Categories: All Plants, Flowers, Veggies Tags: beginner friendly, color, cut flowers, drought resistant, farming, flower, full sun, garden, giant flowers, heat resistant, herbs, indigenous, leafy greens, medicinal, non gmo, plants, pollinator, seeds, spinach, summer, veggies, year round

Guaranteed Safe Checkout

Premium Heirloom Red Marog (Amaranthus) Seeds

Bring a vibrant, highly nutritious South African staple to your vegetable patch with our premium heirloom Red Marog seeds, also widely celebrated as Amaranthus or African Spinach.

Specially selected to thrive in the hot summer sun across South Africa, this fast-growing, indigenous leafy green is a must-have for traditional food gardens, raised vegetable beds, and low-maintenance backyard patches.

Red Marog (Amaranthus cruentus) is a remarkably resilient, heat-tolerant crop that outperforms traditional spinach during our scorching summer months.

Offering a rich, earthy flavor with striking deep-red to purple foliage, this variety is highly prized for traditional stews, morogo dishes, stir-fries, and healthy side dishes.

Not only does it produce a continuous abundance of tender, nutrient-dense leaves, but its spectacular crimson flower plumes add a breathtaking ornamental value to your garden while naturally drawing in beneficial pollinators.

Each packet contains over 100 seeds, providing a generous supply to start a dense, productive patch that handles heat and drought with ease.

Because these are pure, non-GMO heirloom seeds, you are planting an authentic, all-natural variety that allows you to harvest and save your own seeds at the end of the season for a lifetime of self-sufficient growing.

Planting Guide for South Africa:

Sowing Season: Spring to Summer (September to February when soil is warm)
Position: Full sun
Sowing Depth: 2mm deep (scatter thinly on loose soil)
Germination: 4 to 7 days
Days to Harvest: 30 days for young baby leaves, 50 days for mature plants

Reviews

There are no reviews yet.

Be the first to review “Red Marog (Amaranthus) Over 100 Seeds”

How to Grow Marog from Seed

How to Grow Red Marog from Seed: A Complete South African Guide

Growing Red Marog (Amaranthus cruentus)—popularly known as Amaranthus, African Spinach, or Morogo—from seed is one of the most rewarding summer projects for any South African gardener.

This indigenous, fast-growing leafy green is exceptionally well-suited to our climate. Unlike traditional European spinach varieties that wilt and bolt in the summer heat, Red Marog thrives when the sun beats down.

Packed with nutrients and showcasing striking crimson-purple foliage, this resilient plant goes from seed to harvest in just a few weeks.

Follow this simple step-by-step guide to successfully sprout and grow your heirloom Red Marog seeds.

Quick Growing Facts

Best Sowing Season: Spring to Mid-Summer (September to February, when soil temperatures are warm)
Sunlight Requirements: Full sun (6+ hours of direct sunlight daily)
Germination Time: 4 to 7 days
Ideal Soil: Loose, well-draining, fertile soil (pH 6.0 to 7.0)

Step 1: Select a Sunny Spot and Prepare the Soil

Red Marog loves heat and sun. Pick the brightest, warmest spot in your backyard or vegetable patch.

Soil Preparation: Dig up the soil deeply and incorporate a generous layer of organic compost. While marog is highly adaptable and can survive in poor soils, rich and loose soil will result in much bigger, more tender leaves.

Drainage: Ensure the planting area drains well, as soggy soil can cause the tiny roots to struggle early on.

Step 2: Sowing the Seeds

Marog seeds are incredibly tiny. Because each packet contains over 100 seeds, you have more than enough to sow a dense, productive patch.

Sowing Depth: Do not bury these seeds deeply! They only need a very light covering of soil (about 2mm maximum) to sprout.

The Scatter Method: Broadly scatter the seeds thinly across the surface of your prepared soil bed. Lightly rake the soil over them or gently press them down with your hands so they make good contact with the earth.

Watering: Use a spray bottle or a watering can with a very fine mist nozzle. A heavy stream of water will wash the tiny seeds away or bury them too deep under the mud. Keep the surface consistently moist until you see green shoots.

Step 3: Thinning the Seedlings

Because the seeds are so small, they often sprout very close together. Within a week, you will see a carpet of bright green and purple seedlings. Once the seedlings reach about 5cm to 8cm tall, thin them out so the remaining plants are spaced 20cm to 30cm apart.

Bonus Tip: The seedlings you pull out during the thinning process are completely edible! These young microgreens are tender, mild, and make a beautiful, colorful addition to salads.

Step 4: Summer Maintenance and Watering

Once your Red Marog establishes its root system, it becomes remarkably drought-tolerant and low-maintenance.

Watering: Water deeply once or twice a week, allowing the top layer of soil to dry out slightly between waterings. During extreme mid-summer heatwaves, you may need to water more frequently to keep the leaves from drooping.

Mulching: Add a thin layer of organic mulch (like straw or dried leaves) around the base of the plants to keep the roots cool and hold moisture in the ground.

Step 5: Continuous Leaf Harvesting

You can start harvesting baby leaves just 30 days after sowing, or wait until about 50 days for full mature plants.

The Cut-and-Come-Again Method: Instead of pulling the entire plant out of the ground, simply snap or snip off the outer leaves and tender young stems. Leave the center growing point intact.

Encouraging Bushy Growth: Pinching off the top growing tips forces the plant to branch out horizontally, giving you a much bushier plant and a higher yield of fresh leaves all summer long.

Marog Medicinal and Nutritional Uses

Red Marog (Amaranthus): Powerful Health Benefits, Medicinal and Nutritional Uses

In South Africa, Red Marog—widely known as Amaranthus, African Spinach, Morogo, or Imifino—is highly celebrated as a resilient, sun-loving garden staple.

However, this vibrant heirloom plant is far more than an affordable source of summer greens. It is an indigenous superfood powerhouse.

For generations, Amaranthus varieties have been wild-harvested and carefully cultivated across the African continent for their exceptional therapeutic properties. Today, modern clinical research confirms that marog outpaces commercial European spinach in almost every nutritional category.

If you are growing your own Red Marog seeds at home, here is a complete look at the profound health and wellness benefits you unlock with every harvest.

The Indigenous Superfood Profile

Gram for gram, Red Marog is one of the most nutrient-dense leafy greens you can possibly put on your plate.

Because it thrives naturally in local soils, it packs an astonishing concentration of vital minerals and vitamins into its striking crimson leaves:

Iron: Vital for producing hemoglobin, preventing anemia, and boosting daily energy levels.

Calcium and Magnesium: Critical minerals for maintaining dense bone structure, healthy teeth, and optimal muscle function.

Vitamin C: A potent antioxidant that drastically enhances iron absorption and reinforces immune defense.

Vitamin A (Beta-Carotene): Supports clear night vision, cellular regeneration, and radiant skin health.

High-Quality Protein: Unlike common lettuce or cabbage, marog leaves contain a surprising amount of plant-based protein, including essential amino acids.

Top 4 Medicinal & Health Benefits of Red Marog

1. Exceptional Combatant Against Anemia

Iron-deficiency anemia is a widespread health concern globally and locally. Red Marog serves as a highly bioavailable dietary source of iron.

Regular consumption of the cooked leaves helps replenish red blood cells, improves oxygen transport throughout the body, and combats the chronic fatigue, weakness, and dizziness associated with iron deficiencies.

2. Loaded with Cell-Protecting Antioxidants

The stunning deep-red and purple hues of your heirloom Red Marog leaves are caused by betalains and anthocyanins. These are powerful plant pigments that function as heavy-duty antioxidants.

They actively seek out and neutralize harmful free radicals in the body, dampening chronic inflammation and protecting your cellular DNA from damage that can lead to long-term illnesses.

3. Supports Healthy Blood Pressure and Cardiovascular Function

Red Marog is naturally rich in potassium while remaining exceptionally low in sodium. This specific mineral balance acts as a natural vasodilator, allowing blood vessels to relax and expand.

This process helps your body regulate high blood pressure, improves overall circulation, and reduces the strain on your cardiovascular system.

4. Enhances Digestion and Natural Detoxification

Traditionally, morogo has been used as a gentle, natural digestive aid. The leaves are rich in insoluble dietary fiber, which adds healthy bulk to the digestive tract.

This encourages smooth bowel movements, prevents uncomfortable constipation, and supports a healthy gut microbiome by acting as a clean fuel source for beneficial gut bacteria.

How to Prepare Red Marog to Lock in Nutrients

To ensure you get the absolute most out of your fresh backyard harvest, keep these traditional culinary tips in mind:

Avoid Overboiling: Throwing away the cooking water means throwing away the water-soluble vitamins (like Vitamin C and B-vitamins).

Instead, lightly steam the leaves, stir-fry them quickly in a little butter or oil, or braise them gently with onions and potatoes so the juices are preserved in the dish.

Pair with Citrus: The non-heme iron found in plants is absorbed much better by the human body when paired with Vitamin C.

Squeeze a wedge of fresh lemon juice over your cooked Red Marog just before serving to maximize its nutritional uptake.

Marog Growing Guide

Ultimate Red Marog Growing Guide: How to Care for Your Plants in South Africa

Once you have successfully sprouted your heirloom Red Marog seeds (Amaranthus), you are well on your way to harvesting an abundant supply of highly nutritious African spinach.

Red Marog (Amaranthus cruentus) is a remarkably resilient, indigenous perennial often grown as a fast-producing summer annual.

It loves nothing more than the intense South African sun. While it is one of the easiest crops to maintain, knowing how to water, feed, prune, and harvest your plants properly will ensure you get a continuous flush of tender, vibrant crimson leaves all season long.

The Perfect Summer Environment

To prevent your Red Marog from going to seed too early and to keep leaf production at its absolute peak, ensure its growing conditions line up with these core preferences:

Sunlight: Full sun is non-negotiable. Red Marog needs at least 6 to 8 hours of direct, blazing sunlight daily to develop its rich, deep-red pigmentation and robust flavor.

Soil Requirements: While it famously tolerates poor, sandy, or rocky soils, marog will produce far larger and more succulent leaves in loose, well-draining soil packed with organic compost. It hates heavy, waterlogged clay that suffocates its roots.

Temperature: This is a true hot-weather crop. It thrives in temperatures between 22°C and 35°C+. It is highly sensitive to cold weather and will stop growing entirely or die back at the first sign of winter frost.

Step-by-Step Plant Care

1. Smart Watering (Drought-Resilient Care)

Once established, Red Marog features a deep, robust taproot that makes it incredibly water-wise. However, if you want tender leaves rather than tough, stringy ones, regular watering is key.

Watering Frequency: Water deeply once or twice a week during standard summer weather. If a brutal mid-summer heatwave hits, increase this to three times a week.

The Golden Rule: Let the top 3cm of soil dry out entirely before watering again. Standing water or muddy conditions will quickly cause root rot.

2. Feeding and Fertilizing

Because your seed packets contain over 100 seeds, you can easily grow a dense, heavily productive patch. To support this fast leaf production, a little natural feeding goes a long way.

Dig a fresh layer of organic compost into the surrounding soil mid-season. If your plants need an extra boost, apply a diluted liquid organic fertilizer (like kelp or fish emulsion) once every four weeks.

Avoid synthetic high-nitrogen chemical fertilizers, as they cause the plant to shoot up too quickly, reducing the rich, natural flavor of the leaves.

3. The Pinching Trick for Massive Yields

Left to its own devices, a single Red Marog plant can shoot up into a tall, single-stemmed stalk that finishes with a seed head. To get the maximum number of leaves, you must train it to grow bushy.

Pinch the Center: When your young plant reaches about 20cm to 30cm in height, use sharp garden shears to snip off the top central growing tip.

The Result: This simple trick breaks the plant’s central dominance and forces it to branch out horizontally, instantly doubling or tripling your ongoing leaf harvest.

Managing the Spectacular Crimson Flowers

In late summer, your Red Marog will produce breathtaking, fuzzy crimson flower plumes. These flowers are highly ornamental, but they signal the end of leaf production.

To Prolong Leaf Harvest: Snip off flower buds as soon as they appear to force the plant to keep focusing its energy on leaf growth.

To Harvest Heirloom Seeds: Let the flower plumes grow completely at the end of the season. Once the flower heads turn dry and papery, wrap a paper bag around them and shake out the tiny black seeds. Save them to replant a brand-new patch next spring!

Marog Other Names

Red Marog Alternative Names: Morogo, Imifino, Amaranthus, and More Explained

When browsing local seed stores, agricultural forums, or traditional recipes, you will find that Red Marog goes by an incredible variety of names.

Because this fast-growing, highly nutritious green has deep roots in cultural food systems across South Africa and the globe, different regions and languages have given it their own unique labels.

When you buy our heirloom seeds, you are getting the true, cultivated variety scientifically known as Amaranthus cruentus.

To help you navigate seed packets, gardening blogs, and indigenous cookbooks, here is a complete guide to the alternative names and variations of marog.

The Scientific & Botanical Name

Amaranthus cruentus: This is the formal botanical name for true cultivated Red Marog. The genus name Amaranthus comes from a Greek word meaning “unfading flower,” highlighting the plant’s stunning, long-lasting crimson plumes.

When looking for genuine, high-yielding heirloom seeds, always look for this specific scientific name.

South African & Regional Names

Because South Africa is rich in diverse cultures and languages, your neighbors likely refer to this resilient summer perennial by several distinct traditional names:

Marog / Marogo: The most widely recognized colloquial name across the country, derived from the Sotho and Tswana word morogo.

Morogo: A broad, beautiful traditional term used throughout South Africa. Culturally, morogo refers to any combination of dark-green leafy vegetables that are wild-harvested or cultivated to be cooked as a savory side dish.

Red Marog is considered the absolute king of morogo varieties.

Imifino: The traditional Nguni (isiZulu and isiXhosa) term. Similar to morogo, imifino represents wild or cultivated leafy greens gathered from the garden to create wholesome, iron-rich traditional stews.

African Spinach: A popular descriptive English name used because the cooked leaves closely mirror the texture and culinary use of traditional European spinach, though marog handles the intense South African summer heat far better.

Global & International Names

Due to the global resilience of the Amaranthus family, you will frequently see this exact plant listed under these international culinary names:

Callaloo: In the Caribbean (especially Jamaica), amaranthus leaves are a vital staple ingredient used to cook their famous, iconic national dish called callaloo.

Chinese Spinach / Yin Choy: Widely used across Asian grocery markets and stir-fry recipes to describe the edible leafy varieties of amaranth.

Pigweed: An old-fashioned agricultural term. Because wild varieties of amaranth grow so aggressively and easily in poor soils, early farmers often lumped them into the “weed” category and pulled them out to feed to livestock.

Wild vs. Cultivated Varieties (Don’t Confuse Them!)

When researching names online, make sure you don’t confuse our premium garden variety with its wild cousin:

Cultivated Red Marog (Amaranthus cruentus): Grown from our heirloom packs containing over 100 seeds, this variety features large, broad, highly succulent leaves with intense crimson-purple streaks, deliberately selected for exceptional culinary flavor and high nutritional yields.

Wild Amaranth (Amaranthus retroflexus): Often found growing naturally along local roadsides or disturbed soils. While still edible when very young, wild variants feature much smaller, rougher green leaves and lack the tender, sweet flavor profile of true garden marog.