Cherry Vanilla Quinoa (Chenopodium quinoa)

Description

Cherry Vanilla quinoa (Chenopodium quinoa) is an exceptional dual-purpose crop valued for both its edible seeds and striking ornamental beauty. This heirloom variety produces tall, branching plants 4–6 feet high with vibrant rose-pink seed heads and lush green foliage that gradually blushes with color as the season progresses. The seeds have a delicate nutty flavor and cook into a light, fluffy grain, while the young leaves can be harvested as a nutrient-rich green early in the season.

Cherry Vanilla quinoa (Chenopodium quinoa) thrives in cooler growing conditions and is remarkably adaptable to short-season climates, making it a great choice for northern gardeners. It prefers full sun and well-drained soil, performing best in moderately fertile ground, excessive fertility can cause overly lush growth and lodging. The plants are drought-tolerant once established, but consistent moisture during germination and early growth is important for strong stands.

Starting Indoors from Seed
In areas with a very short frost-free season, start quinoa seeds indoors 3–4 weeks before your last expected frost. Use a light, well-draining seed starting mix, sowing seeds about ¼ inch deep. Keep the soil evenly moist at 60–65°F. Germination occurs within 5–7 days. Once seedlings are 3–4 inches tall and the risk of frost has passed, harden them off before transplanting outdoors. Space plants 10–12 inches apart in rows 18–24 inches apart.

Direct Sowing Outdoors
In most climates, quinoa is best direct-sown after danger of frost has passed and soil temperatures reach at least 50°F. Sow seeds ¼ inch deep, thinning seedlings to final spacing once they are 4 inches tall. Early sowings produce the strongest plants, as quinoa prefers to mature in the cooler temperatures of late summer and early fall.

Care & Maintenance
Quinoa requires minimal care once established. Water during prolonged dry spells, especially before flowering. Avoid excessive nitrogen fertilizer, which can reduce seed yields. Mulching can help conserve soil moisture and suppress weeds.

Harvesting
Quinoa is ready to harvest when the seed heads have completely dried on the plant and the seeds are hard, typically 90–100 days from sowing. To test readiness, rub seeds between your fingers they should separate easily from the seed head. Cut the entire stalk and allow it to finish drying in a sheltered, airy space. Once dry, thresh by hand or with a screen to release the seeds, then winnow away chaff. Rinse thoroughly to remove the natural saponin coating before cooking or storage.

Cherry Vanilla quinoa offers beauty, resilience, and nutrition, a showstopper in the garden and a wholesome addition to your table.

For Gardening tips: https://seedsandsoilorganics.com/category/alaska-gardening/