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Quinoa
Quinoa (pronounced "keen-wah") has been grown for thousands of years as a grain crop. Its seeds can be cooked and eaten like bulgar or dried and ground into flour. Leaves of young plants are also edible - and tasty! Make sure to rinse the bitter coating off the harvested seeds prior to cooking, eating, storage, or for use as wild bird seed. Just rinse under cold water as you would rice, but for 2 to 3 minutes.
Uncooked quinoa resembles bulgar. Each grain has a fine ring around it. This is the stem that attaches the seed to the plant. When it's cooked, the stem straightens out so that each grain appears to have a little tail. This fine filament gives quinoa a bit of a crunchy texture, and it contains the majority of the grain's protein.
Brightest Brilliant Organic
CERTIFIED ORGANIC! Beautiful calico-coloured seed heads mature above plants up to 2.4m (8') tall. Leaves of young plants are tender and tasty raw or steamed. Sow more densely if growing for greens - farther apart for large, full-size plants. Dry harvested Quinoa seeds completely, and rinse them thoroughly to remove a bitter coating prior to use. And yes - it grows well in BC and in the Pacific Northwest!
Matures in 100 days. (open pollinated seeds)