Scatter The Seeds and Stand Back!

(Page 4 of 4)

May/June 1978
 
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We grind the seeds into flour with our grain mill. The flavor of the cereal is mild enough for you to make whole amaranth bread, if you want, but we usually mix our Amaranthushypochondriacus flour with an equal amount of wheat flour. The amaranth adds a wholesome "earthy" tang . . and my wife Judy says that the resulting bread tastes like high-class wheat-crackers (without the crunch). However you choose to describe it, I'm sure you'll agree that this easy-to-grow, nourishing, protein-rich, and somewhat unusual grain is good!

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Amaranth is still scarce in this country, and the big seed companies probably won't be offering it for a few more years. So, if you want to grow the grain but can't find any seeds anywhere else, send a dollar and a self-addressed, stamped envelope to: Gordon Solberg, Box 23, Radium Springs, N.M. 88054. I'll mail you about 200 of the little buggers.

After that you're on your own . . . 'cause if you can get even one plant to grow, you'll have enough seeds for a lifetime. Which is probably about how long you'll be growing amaranth, too, since this completely awe-inspiring plant yields such a delicious, nutritious crop . . . that, once you try it, you'll never want to be without it!

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