Amaranthus var. Red Dugi

Description

Amaranthus spp.

Valued for its long, thick stems, Red Dugi is an amaranthus that thrives in a warm environment. Plants are red-tinged and grow mainly as single stems that can be harvested when they are 80 to 90cm tall – just before or just after flower buds emerge at the tips. As a bonus, they produce pointed, arrow-shaped leaves that can be cooked and eaten separately like spinach.

Dugi is also known as denga and data

Approximate number of seed per pack: 500

Red Dugi Extra

•  Red Dugi is a popular vegetable in Bangladeshi cooking.
• Red Dugi is a heat-lover that performs best during the hottest times of the year. Plants do particularly well in the protected environment of a tunnel or greenhouse, although they are worth trying outdoors in warmer parts of the country.
• We have had good success when plants of Red Dugi were started from seed in module trays kept in an unheated greenhouse – try sowing from the beginning of May to the end of June. Once the roots fill the cells of the trays, transplant the seedlings to the place where they are to mature.
• Each plant grows as a single main stem, which is harvested when it becomes thick and about 80 to 90cm tall. The development of side shoots is limited, and making a second harvest is unlikely.
• To harvest Red Dugi, cut stems close to ground level.
• Prepare the stems for cooking by first removing the leaves and using them separately as a spinach. Then strip off and discard the tough, outer fibres of the stems. Finally, cut what remains into chunks about 15mm long for using in curries.

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