French Vanilla Quinoa

Ancient grain of the Andes, now grown in more than 70 countries. This beautiful variety, developed in North America, has large seedheads like "overloaded ice cream cones" (says the breeder). It reaches up to 2m/6" high and produces heavy yields of buff or white-coloured seeds. Cook them like couscous, rice or oatmeal, add them to soups, or sprinkle them over desserts. Even the young leaves are edible and can be added fresh to salads or cooked like spinach. 100-110 days.