One of the oldest grains in commerce. 

While it has some gluten, it is a different kind from 

other wheats and some folks can eat it who can’t eat regular wheat. 

Sweet and delicious in flavor, and bakes well. Like other ancient grains, it is hard to thresh, as the hulls stick tightly to the grains. 

For hulling advice, please see Homegrown Whole Grains in our book section. 

Dryland crop but needs a bit more moisture than Emmer or Einkorn.

Triticum spelta C/Matures 16-20/Harvest 1-4/Yield 4-28 grain, 12-90 dry biomass/Spacing 5"