Seed Saving Information

Members of the chenopodaceae family are wind pollinated. The pollen is light and can travel for up to 10kms. To keep a variety pure, grow only one member of each species each season (see table below). Plant a minimum of 300 rougueing out the 100 least true to type to keep the line strong for the long haul. Many members of this family especially the vulgaris species will not go to seed unless they have been grown through a winter. It works best to plant the seed in late summer, and they will seed strongly the following spring summer.

We’ve been sent many variations on the chard silverbeet theme, it’s clear that this plant has been one of the real staples for our ancestors in this land.

Quinoa (Chenopodium quinoa)

Quinoa is one of the most ancient crops domesticated in the Andes of South America. Quinoa means ‘mother’ and the peoples of the Andes have long called it the ‘mother grain’.

Quinoa can be found in many different types of environmental conditions - from sea level in Chile up to the high altitudes of the Andean or Himalayan mountain ranges at 15,000 feet. It has been mini-farmed since time immemorial, where physical strength and endurance are essential; it frequently replaces meat in folk life rural diets.

It is also particularly suitable for the home garden. Using the bio-intensive method we were able to harvest 7kg of quinoa from 9 square meters. The plant is drought hardy.

Seed saving information

Quinoa must be planted in spring when the soil warms. Leave itin the ground until the seed heads dull in colour and the seeds rub out in the palms of your hands easily. Cut the seed heads and leave to dry on racks in the greenhouse then rub seed out with hands or put onto a sheet and stomp until seed falls out. It can then be winnowed by tipping from one container to another from a height in a breeze.

Quinoa holds an excellent balance of amino acids - cystine, methionine and lysine (which is missing from common grains such as wheat, corn and rice), the protein levels are high, vitamin C and the B vitamins are also present. It is very easy to digest; it is light and fluffy with a nutty flavour.

Quinoa, like all grains contains anti nutrients. Traditional use always included long soaking and cooking times and often fermentation. See “Nourishing Traditions” for more information on this (in the Koanga book list).

Before cooking the seeds must be well washed and soaked. The natural coating of dry, bitter, soap-like substances (saponins), which protects the seed from predatory birds and insects, is soluble in cold water. It is best to soak the seed in cold water for 5 minutes and then rinse it until the water becomes clear and free of soapy bubbles! 

“Some think this rinsing repeats an ancient Andean ritual performed at the edges of mountain rivers and rushing creeks, and by listening carefully it is thought possible to hear the flowing music of mountain waters carrying future promises of health and well-being from one of nature’s most ancient grains.”

 Commercial quinoa has been through a machine to take the outside of the grain away to take the bitterness out.