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Canihua (lat. Chenopodium pallidicaule, kaniwa)Canihua is a close and very useful relative of quinoa. Canihua was introduced to the world by the peoples of South America. For many millennia, it was a staple food of the Incas and Aztecs.
It belongs to annual herbaceous plants. It reaches a height of 20-60 centimeters. It blooms in small flowers without petals, starting from July to October. One plant has both male and female flowers. Pollination occurs by wind.
The fruits are small, brown or black in diameter from 0.5 to 1.5 mm.
It grows in the high-altitude part of the Andes at an altitude of about 4000 meters above sea level.
Canihua is not demanding on the soil. Perfectly survives at any acidity, on sandy, loamy and clay. The only requirement for cultivation is light; the grass does not tolerate shade.
It is grown in Bolivia and Peru. Collect seeds by hand. Then soak in water and peel.
Canihua leaves are used as spinach. Raw leaves should only be consumed in small amounts. Young leaves contain up to 30% protein from dry weight.
