ORO DE VALLE QUINOA

Chenopodium quinoa

ORGANIC

An ancient food crop from the Andes. Here in the Northeast we find it difficult to grow quinoa successfully. In the Midwest, it was impossible. Heat and humidity are the enemies of quinoa. Cool dry summers are ideal for grain production. In less ideal conditions, you can at the very least enjoy the succulent nutritious leaves in soups and salads.

Oro de Valle was selected by Frank Morton of Wild Garden Seeds in Oregon, and thus far has been the most fruitful here in the Northeast. Golden orange seedheads are looser than most, which helps prevent mold and sprouting in wet conditions. Plants grow to just 4' and can be grown alongside airy flowering annuals like cosmos and poppies.

Sow seeds directly into the garden in spring once soil temperature is around 60°F. Water frequently until germinated and well-rooted, after which these plants need little to no water except during especially hot dry spells. Thin to at least 10”. Quinoa is not particular about soil so long as it is well-drained, though full sun and good air circulation is an absolute must. Plants will not produce seeds in shaded conditions.

Harvest seedheads once they become beautiful bright golden orange. Cut stems a few inches below heads and bundle in groups of three, or sometimes five depending on how voluptuous your seedheads are. Tie perpendicularly to a stick or stake and hang over a clean five gallon bucket or garbage can in a well-ventilated space. Once dry, seeds will release easily. To thresh, hit bundles against the sides of the bucket. If done outdoors on a dry windy day, some winnowing will naturally happen simultanteously. To winnow further, simply pour contents of one bucket into another repeatedly.

Left to dry in the field, seeds will brown and scatter, or in wet conditions, become moldy and sprout. If you are so lucky as to achieve ripe seeds, take care to harvest them promptly.

The absolute worst thing about quinoa seeds is that they must be thoroughly processed to remove saponins before you can eat them. This is time consuming and frankly exhausting. Basically you must soak, rinse, soak, rinse, soak, rinse, and then soak again in warm water long enough to sprout, changing the water at least daily, before cooking immediately or dehydrating for future use. The sprouting isn't necessary (supposedly) but it will make the grains sweeter and more nutritious. We dry sprouted grains in an oven set to around 170°F and it works just fine. But still, the process will make you seriously consider why you went to all of this trouble for something that is now readily available at most grocery stores.

Packet contains at least 300 seeds.