Do seeds we eat dried need to be fully mature & dried to be edible?
I grow a lot of quinoa and amaranth in the arid mediterranean climate of the central valley foothills of California (1,900' elevation). I just don't know at what stage the seeds are edible (or if edible during all stages), what the nutrient profile changes are, and if fresh seeds are more healthy. I just look at the full frond of amaranth & see more food than the small dried 1/2-1 cup of seeds I get out of them. (I do eat the leaves on both quinoa & amaranth).
Anyway, just wondering if anyone knows.
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