Quinoa
is
a flowering
plant in
the amaranth
family.
It is a herbaceous annual
plant grown
as a grain crop primarily
for its edible seeds.
Quinoa is not a grass,
but rather apseudocereal botanically
related to spinach and amaranth
Quinoa
greens are packed with vitamins and minerals, and have a nice, mild
taste. The seeds can be ground into a flour that is gluten free, or
simply cooked like rice.
Timing
Direct sow in late April to the end of May, while night temperatures are still cool. Optimal soil temperature for germination: 18-24°C (65-75°F). Seeds should germinate in 4-10 days.
Direct sow in late April to the end of May, while night temperatures are still cool. Optimal soil temperature for germination: 18-24°C (65-75°F). Seeds should germinate in 4-10 days.
Starting
Sow 5mm (¼”) deep, 10 seeds per 30cm (12″), and thin to 25-35cm (10-14″) between plants. If growing for baby leaf production, plants can be spaced closer together.
Sow 5mm (¼”) deep, 10 seeds per 30cm (12″), and thin to 25-35cm (10-14″) between plants. If growing for baby leaf production, plants can be spaced closer together.
Growing
Ideal pH: 6.0-7.5. Use a well-drained, loamy soil with added orgnaic matter. Keep weeded, but otherwise quinoa is drought tolerant and undemanding. It’s a great plant for xeriscaping, and looks good at the back of a floral border.
Ideal pH: 6.0-7.5. Use a well-drained, loamy soil with added orgnaic matter. Keep weeded, but otherwise quinoa is drought tolerant and undemanding. It’s a great plant for xeriscaping, and looks good at the back of a floral border.
Harvest
Harvest any time after seeds have changed from green to their calico colours, even after light frost.
Harvest any time after seeds have changed from green to their calico colours, even after light frost.
