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Quinoa and amaranth are two high protein seed crops from South America. Amaranth requires a warm summer but quinoa is happy even in the most miserable Irish summer. Sow in April, thinly, in rows 30cm apart. Keep well weeded. Thin the seedlings, until there is at least 10cm between plants. The crop should be harvested when the plants have begun to turn yellow and the seeds emerge from the heads when rubbed. This will be sometime in September. The plants should then be cut at the base, and bundled into sheaves. Drying should be completed under cover. If mature plants are left outdoors in damp weather the seeds may sprout in the heads. When fully dry, the seeds can be threshed out by running the plants through a garden shredder, or by banging them on the edge of a bucket or barrel. They then need to be winnowed in a stiff breeze to remove debris. The bitter seed coat must be removed before eating. This can be done by a combination of toasting on a dry frying pan, rubbing gently, soaking in a solution of breadsoda, and by rincing in clean water several times during cooking. Quinoa and amaranth can be eaten in the same way as rice or combined with other ingredients to make soups bakes and burgers.

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Temuco
Temuco
Our Price: €2.50

Chenopodium quinoa A small grain, known by the people of the Andes as, ‘the mother of all grains’. It was second only to the potato in importance as a crop in pre-columbian S. America. Containing a balanced set of essential amino acids for humans, it is an unusually complete protein source and is easily grown in Ireland. The grain is yellow when harvested and must be washed to remove the saponins, which protect it from birds, before cooking.  This is the highest yielding variety we have.
Golden Amaranth
Golden Amaranth
Our Price: €2.50

Amaranthus hypochondriacus A high quality Aztec grain amaranth. Stalks and leaves are golden yellow with bronze gold seed heads. Stalks average up to 6' tall. In the far north areas long days may delay flowering of Aztec grain type
Shelly 25 Colorado Black Quinoa
Shelly 25 Colorado Black Quinoa
Our Price: €2.50

A short season variety from Colorado, where it is grown at high altitude. We grew this for the first time in 2013. Although it was sown late, due to the cool spring, it did well and matured in September. The advantage of this variety over the high yielding Temuco is the ease of removal of the saponins. It only requires a couple of changes of water while cooking.
Indian Spinach-Red Aztec, Huazontyle
Indian Spinach-Red Aztec, Huazontyle
Our Price: €2.50

Chenopodium berlandiera This is a relative of the weed Fat Hen and quinoa, with succulent edible leaves. Also makes great baby leaf greens and microgreens. Traditionally it is the young flower heads that are eaten, battered and fried. Plant late spring to early autumn. Heirloom native American variety, sourced from Carol Deppe. Cut whole plants or cut and come again. Average 400 seeds per packet


Burgundy Amaranth
Burgundy Amaranth
Our Price: €2.50

A tall elegant, variety with burgundy flower plumes that bear plentiful white seeds preferred for grain and flour. The leaves are an intense red and add colour and nutrition to salads. The leaves can be eaten raw or cooked. We got this from Carol Deppe. Sow April to June for grain, and anytime for leaves. Average 400 seeds per packet
Chadmo
Chadmo
Our Price: €2.50

Chenopodium quinoa This variety originated on Chiloé, a small island off of the coast of Chile. It does well at lower elevations, The heads are green, have strong resistance to pre-harvest sprouting and produce cream to light-brown coloured seeds. Sow mid April to mid May. This variety requires very little processing to make it edible. It can be brought to the boil and then rinsed and after boiling for a further 10 minutes followed by another rinse, most of the bitterness is gone. It has a nice nutty flavour. Thin plants to 20cm to 50cm apart. Harvest in September.
   
 
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