HUAUZONTLE SEEDS

Chenopodium berlandieri ssp. nuttalliae

ORGANIC

An ancient Mesoamerican food crop, closely related to both quinoa and amaranth. Likely selected for grain production in centuries past, it is the greens and unopened flower buds that are most appreciated in contemporary Mexican cuisine.

These seeds germinate readily in warm soils and should be sown where they are to grow in spring. Seedlings are a pretty pink. Young growth is succulent and crisp, and may be harvested by the handful and prepared like spinach. As the season progresses, plants will begin to produce flowering stems. Harvest these stems before the buds begin to open. Soak to clean, changing the water as necessary. Blanch stems and remove the buds (and leaves if you so wish) for use in tortitas. Stems at this stage are tough and bitter, so they are best composted.

For grain production, allow to mature and dry for as long as possible in the garden. Autumn sees these plants become a stunning deep pink. The seeds are highly nutritious, containing up to 17% protein. This species appears to have been selected for several centuries longer than quinoa, and requires much less preparation. Rinse, soak overnight, and rinse again before cooking or dehydrating and grinding into flour. Flavor is sweet and nutty.

Huauzontle is highly adaptable. It will tolerate poor dry soils as well as cool weather where seasons are long. A good hot Midwestern summer is typically sufficient for seed production, even where seasons are short. Height at maturity is highly variable depending on culture. Rich soils may produce plants upwards of 6'. Poor soils and dry weather will see these plants bolt promptly, topping out at around 3'. This nutritious species is worth the time spent experimenting. It produces food at every stage of growth. Ideal for unpredictable climates.

Packet contains at least 500 seeds.