🌿 Morphology
🌞 Growing conditions
🌍 Origin and family
🌾 Uses
Warning: Despite the care taken in writing this sheet, it is essential to cross-reference sources before using or consuming any plant. When in doubt, consult a qualified professional
Permaculture uses
Quinoa is primarily cultivated for its edible seeds, which are a complete protein source. The young leaves can also be eaten as a leafy green. It's used in permaculture as a grain crop, providing food security and diversifying food production. Quinoa can act as a trap crop for some pests, diverting them from more susceptible plants. Some cultivars are better adapted to specific climates or have different seed colors and nutritional profiles.
Permapeople description
Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5.2–7.0 thousand years ago, and for human consumption 3–4 thousand years ago in the Lake Titicaca basin of Peru and Bolivia.
Botanical description
Chenopodium quinoa is a dicotyledonous annual plant in the family Amaranthaceae. It typically grows to a height of 1-2 meters. The plant has broad, lobed leaves and produces a large, branched panicle of small, bead-like seeds. The seeds vary in color from white, red, to black, depending on the variety. Quinoa is highly adaptable to different environments and can tolerate poor soil conditions, high altitudes, and drought. It's native to the Andean region of South America.
Companion planting
Favorable companions: Beans (provide nitrogen), Marigolds (deter pests). Unfavorable companions: Sunflowers (compete for resources).
Propagation methods
Quinoa is primarily propagated by sowing seeds directly into the ground. Seedlings are thinned to allow adequate space for growth. It can also be started indoors and transplanted, although direct sowing is more common. Selection of seeds from plants that perform well in a specific environment is crucial for developing locally adapted varieties.
History and traditions
Quinoa has been a staple food in the Andes for over 5,000 years, predating the Inca civilization. It was considered a sacred crop by the Incas, known as 'chisaya mama' or 'mother grain'. Traditional uses include flour for baking, soups, and stews. In some cultures, it was also used for medicinal purposes. Its resilience made it essential for survival in harsh mountain environments. After the Spanish conquest, it was partially replaced by wheat but has since experienced a resurgence in popularity worldwide.
Usage calendar
Sowing: Spring (after the last frost). Flowering: Summer. Harvesting: Late Summer/Early Fall (when seeds are dry and mature). Pruning: Not typically pruned, but some thinning may be beneficial.