Processing Lamb’s Quarters Seeds
Have you ever wondered how to turn lamb’s quarter seeds into a nutritious grain or flour for your kitchen creations? These small seeds have been used as food for millennia. Also known as goosefoots, the various species of Chenopodium are abundant and readily available to foragers today. They are closely related to quinoa (Chenopodium quinoa) and processed similarly to remove their bitter seed coats prior to use.
In this class, we’ll take a quick tour of the many Chenopodium species you may encounter, noting some nuances that affect how they are processed. Then, we’ll dive into harvest, cleaning, and food preparation so that you’re equipped to create a variety of delicious foods, from hot cereal to pancakes to sprouted grain.
Join us for the live web class on Sunday, February 16, 2025 at 3 pm (Mountain) and discover the versatility and nutrition these ancient seeds have to offer! All purchases come with unlimited access to the replay, in case you can’t attend live or would like to watch again later.
