Achnatherum hymenoides (Rom. & Schult.) Barkworth
FROM: PULLUPYOURPLANTS.COM
With a telescopic eye to the past, you can practically see the timeline of Achnatherum hymenoides’ use as a food disappear into the gloaming light of the written word and plunge straight into the blackness of prehistory. That is to say, North Americans have been using these seeds as a staple food source for a lllllllllllllllllllllllong time.
With consideration to this context, we can be sure that an intrepid millionaire — with a stunning ponytail — will soon slap the terms “gluten free” and “ancient grain” (both claims being 100% true) on to a few zillion artfully designed bags of these seeds.
Until then, we can exclusively find these rice grains hovering on delicate panicels above the prairies and deserts of western North America. If you are interested in making the rarest dumplings, porridge, bread, and tortillas on Earth, perhaps you should consider growing this dry land grass near you.
To consume this grain, is to savor an experiential communion with humanity’s ancients.
Welcome to the gluten-less and ancient-grainy world of Ricegrass: it’s bound to make a ponytailed entrepreneur a gazzilion-point-five dollars one day.
Cucurbita foetidissima!
TO READ THE FULL ARTICLE, VISIT THE LINK BELOW:
By: Kevin Healey
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For my beautiful wife and son, as always.
