Canary seed

Phalaris canariensis

grain

Small seeds sold for birds, soaked then blended into milk in Mexico; the hairless seeds are also ground into flour.

Origin

Mediterranean (Canary Islands)

Season (United States)

all year round

Preparation

Only hairless seeds, sold for human consumption, are eaten: those for birds carry hairs that irritate. They are soaked overnight, then blended with water and strained.

Molecules

In small amounts, not counted Arabinoxylans · Magnesium · Insoluble fibers

Did you know?

The Canary Islands gave it its English name, “canary grass”, and canaries love it.