Ancient Grains Seed Can Non-Hybrid - Non-GMO - Long-Storage Seeds
The grains contained in this Ancient Grains Can have been chosen for their long proven health benefits and potential for sustainable farming. There is no way to include enough grain in this assortment to plant a full crop of any one grain but the intention is that these varieties of grain may be saved and preserved and used to build up seed stocks in the event of a time of need. Non-GMO.
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Barley, Waxy Hulless
Barley is the oldest of all grains, having been cultivated for about 10,000 years. It originated in the Middle East and North Africa, and has a nutty flavor and chewy texture. Barley is an excellent source of fiber, selenium, phosphorus, copper and manganese. Waxy Hulless Barley is the premier choice for the homesteader or home gardener. As there is no need for pearling (dehulling) like there is with traditional barley, hulless barley retains key vitamins and minerals. Barley produces edible grain in less than 90 days. That is half the time of wheat. In addition, most barley contains more protein than wheat, is high in fiber, and has a low glycemic index.
Barley is a fabulous addition to soups and stews or as a hot cereal. You can also add cooked barley to veggies for a good side dish. Barley flour can be used to make breads and muffins.
Spelt is an ancient grain with a nutty flavor that dates back even before wheat. Although it can be used in many of the same ways as wheat, it has a broader spectrum of nutrients and is a great substitute for people with intolerance to wheat.
Spelt was an important grain in ancient Greece and Rome, and is rich in vitamin B2, manganese, niacin, thiamin, and copper. Spelt is said to help people with migraine headaches, atherosclerosis or diabetes and spelt is a sub-species of common wheat. It has been grown in Europe for about 300 years and was introduced to the United States in the 1890s.
Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. Its leaves are also eaten as a leaf vegetable, much like amaranth. It originated in the Andean region of South America, where it has been an important food for 6,000 years and was held sacred in ancient Inca and Aztec cultures. Traditional hand-harvesting methods can obtain bounteous harvests.
Its leaves are among the most nutritious of vegetable greens, but the seeds are excellent food, eaten like rice. The protein content of quinoa has an essential amino acid balance that is very ideal.
Quinoa grows four to eight feet high and, when in flower, emits a special radiance in any garden. Quinoa's unique flower hues are most striking at a close distance around dawn or dusk.
Unlike beans or true grains, quinoa has no hulls to remove.
You will notice many similarities between Quinoa and Amaranth.
Amaranth, is a grain-like crop grown primarily for its edible seeds. Its leaves are also eaten as a leaf vegetable, much like quinoa. It has been an important food for 6,000 years and was held sacred in ancient Inca and Aztec cultures. Traditional hand-harvesting methods can obtain bounteous harvests.
Its leaves are among the most nutritious of vegetable greens, but it is usually the seeds that are referred to when it is called a crop. The protein content of this food has an essential amino acid balance that is near ideal. It comes closer to meeting the genuine protein requirements of the human body than either cow's milk or soybeans. It is also high in the amino acid lysine, which is lacking in most cereals such as wheat, sorghum, corn and barley.
Amaranth grows four to eight feet high and, when in flower, emits a special radiance in any garden. Amaranth's flamboyant bronze and burgundy tones are dazzling in bright sunshine.
Unlike beans or true grains, amaranth has no hulls to remove.
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