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Seed Saving Information We often have
problems with the very tall seed heads on these species falling
over because they are shallow rooted. They may need staking. You’ll
find when growing out members of this family that there’ll
be a lot of variability in growth habits. I recommend you plant 20%
more than needed say 90 plants and cull out the small and odd ones & those
that bolt to seed. Plants in this family must be over wintered to
obtain seeds the following season
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. 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. CHARD (Beta vulgaris) Silverbeet Giant Fordhook NZ An old favourite that many of you will remember, old fashioned silverbeet, grows well, reliable Spinach Beet NZ I like this variety, because of its mild flavour, it’s much more like eating the true Spinach (as in Bloomsdale spinach) but of coarse it’s much easier to grow and you can pick it over a long period. It’s much lower growing than Silverbeet or other chards and the leaves are a lighter green. Swiss Chard NZ An old commonly found variation on the silverbeet theme. It’s particularly hardy one, will crop for years in some situations. BEETROOT (Beta vulgaris) ORACH (Atriplex hortensis) Red NZ Red Orach is another stunner in the garden, like Magenta Spreen it always gets lots of looks. It’s beautiful raw when young and cooked when the leaves are big, and it self seeds easily so it’s always coming up somewhere. Best planted in Autumn. Green NZ Pinch out growing tips continually and eat as spinach. Self seeds easily. Sow in seed trays in early Spring. Spinach (Spinacia oleriaceae) Japanese NZ This one was sent to us from the Southern South Island, and it definitely likes the summer. It has a true spinach type leaf, but the plant is taller and more open than the Bloomsdale type of spinach. It crops well and tastes good and is certainly worth a go. It crops over a longer period than Bloomsdale. QUINOA (Chenopodium quinoa) Quinoa is one of the most ancient crops domesticated in the Andes of South America. The botanical name is ‘Chenopodium Quinoa’ - quinoa meaning ‘mother’, 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. 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. Quinoa must be planted in Spring when the soil warms - leave in 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. Best is to soak the seed in cold water for 5 minutes and then rinse it until the water becomes clear and free of soapy bubbles! Commercial quinoa has been through a machine to take the outside of the grain away to take the bittereness out.
Washing quinoa to remove the saponins “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.” Temuco OS This is a variety of Quinoa selected for ease of growing at sea level - Quinoa is normally found in high altitudes. It is also a very short season grain. We grew two crops here last season - one planted after the other was harvested. Staggering short season grain crops is a good way to help avoid disasters - like heavy rain at harvest time. The seeds of this variety are blond which means they have less saponin in the seed coat which means you don’t have to rinse them for so long to remove the bitterness. This one makes a great milk pudding a-la rice pudding. Cquoito OS Another even more colourful quinoa, this one has lots of scarlet/ pink. Crops well here, good to eat.
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