The genus name comes from the Greek for burning, which is apt. Celosias flower with an almost improbable saturation — the reds are deeply red, the yellows luminous, the oranges and pinks vivid rather than pretty. Native to Africa, North America, and South America, they have been cultivated across the tropics for both food and ornament for centuries. The leaves, stems, and flower buds of many varieties are edible when young, with a flavour described as spinach-like. In the garden, the three main forms each have their own character: the plumed types are airy and feathery, the cockscomb crests are brain-coral dense and sculptural, and the wheat types are upright and architectural.

Celosia thrives in full sun and heat, preferring well-drained soil and wilting dramatically if kept too wet. Cold slows them and wet finishes them, so wait until the soil is genuinely warm before planting out. They often reseed freely enough to return the following year in mild climates — a welcome habit in some gardens, less so in others, and easily managed by deadheading before seed sets. Planted en masse they read as a bold stroke of colour; a single container specimen can anchor a patio arrangement through the hottest months. Their performance in heat and humidity is one of their defining virtues, holding color and form through summer conditions that collapse other annuals.