Can anyone comment on the taste and yield of kernza?
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I’ve only had a small taste of it raw, and couldn’t really tell the difference between that and something like Turkey Red, especially since I didn’t taste them side by side. I’m not really that good with distinction unless I have a side by side comparison. Here’s how the website describes it:
This pdf is a quick read about this fascinating perennial intermediate wheat grass (IWG) grain.
ok. Thanks!
How did your Kernza experiment turn out? Did you get a harvest and how does it look going into this second season as a possible perennial grain option?
It is always interesting to see how these relatively new things really perform.