Calaloo is a native plant that grows in the Caribbean Islands and it originated with the African slaves. In 1839, Captain Geoffroy imported it to Europe. Calaloo, called Indian spinach or Chinese spinach, is a leafy green that resembles spinach. It comes from the Amaranthus family and there are several different species. Tampala, Chinese spinach and Hinn Choy are the tricolor varieties. Amaranthus is grown for different reasons. Calaloo has edible leaves and it is used in many different recipes. The calaloo plants have large, fuzzy leaves that are sometimes blotched with a brownish-purple color. Calaloo is a healthy vegetable that is rich in vitamin C, calcium and protein.
Fill a flat with potting soil six to eight weeks before all danger of frost is past. Mix 1/3 third leaf mold and 2/3 sandy loam. Another soil medium option is a potting soil/perlite mix.
Sow the calaloo seeds in the flat, spacing the seeds out so there is no clump of plants in one spot.
Lightly cover the seeds with potting soil and gently press the area so the seeds have good contact with the soil.
Water the soil gently with a sprinkler or mister. Mist several times a day to keep the soil moist, but not soggy. The tray can be covered with plastic to help retain moisture and humidity.
Set the tray in a warm, sunny place that stays between 70 and 75 degrees F.
Transplant the calaloo when the plants are 1 to 2 inches tall. Plant them in 3-inch pots, putting only one calaloo plant in each pot.
Plant the calaloo plants in the garden in a sunny location, spacing them 18 to 20 inches apart.