Ornamental Edible Celosia ‘Sokoyokoto’ DF

Celosia argentea

A stunning dual-purpose food and flower crop that takes the heat and laughs.
Celosia argentea, the “plumed cockscomb”, is a common ornamental flower in the Amaranth family. But what is less known is that in some parts of the world the leaves are a staple cooked green. This culinary variety — “Sokoyokoto Lagos Spinach” — tolerates heat and drought. Leaves can be eaten raw but are much better cooked.

Thank you to Edmund Frost, who produced our stock seed. He says that “the cooked greens have a taste and texture similar to spinach” and notes its resilience to pests and disease. I have been impressed how well it grows despite my benign neglect.

After a period of vegetative growth, the plant sends up showy spikes of pink to magenta flowers that last quite a while. I’d like to try it as a dry flower.

Growing: Transplanting recommended. Sow tiny seeds on the planting medium surface, lightly press into soil, and cover with a ~1/8” dusting of starting medium. Place on heat pad. Start transplants ~4 weeks before you plan to put it out. Sokoyokoto wants a lot of heat, so choose your warmest location for it, and transplant once danger of frost has passed and you’re getting some decent summer warmth. May also do well in pots (I haven’t tried it). Space plants 12-18” apart. 

Dry growing (growing without irrigation):
We haven’t irrigated either of the two times we’ve grown Sokoyokoto. It hasn’t seemed to struggle too much, producing a decent amount of leaves and flowers each time. Authorities regard it as having medium drought tolerance. May benefit from wider plant spacing and mulching if growing without irrigation.