One of the most ancient crops.

Wheat has been the most sought-after bread grain

for centuries because of its high gluten content.

Gluten is what allows bread to rise and achieve a light, tender texture.
Other grains need special handling or leaveners to achieve a light loaf, but all wheat needs is yeast and water.

Triticum aestivum

Many of these are heritage grains from the 1700’s. They were developed to make wheat easier to use; ancient wheat has a tight hull that is hard to remove.
None of these wheats are hybrid or GMO.
These are the standard for flour. We like these varieties for their high protein content, and their general hardiness & adaptability. Sure yielders.
They are easily threshed and hulled, and therefore are good choices for a home food garden.

Ancient Wheats

Beautiful in the garden, and sometimes people who cannot tolerate modern wheat can eat them.
However, they are more difficult to thresh than the aestivum wheat varieties, with hulls that cling to the kernels.
Most of these ancient grains are very rare and in short supply.
Please see Homegrown Whole Grains for hulling advice.
Note that the number of seeds in the packets varies widely depending on availability, so read carefully to avoid disappointment.

Triticum spp. C/Matures 16-20/Harvest 0-4/Yield 4-26 grain, 12-72 dry biomass/Spacing 5” 

Days to Maturity figures are really just for comparing between varieties within a category. Actual days will vary from location to location, depending on garden conditions.

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