Heirloom hard red wheat from early 1800's,
renowned for its excellent flavor and breadmaking qualities.
Probably from Central Europe, but first known in Scotland and Canada, where it became the premier bread wheat until supplanted by modern types.
Almost awnless. Sweet flavor.
BOTANICAL NAME : Triticum aestivum
Start in flats as soon as ground can be worked. Here in zone 6, that is in February, 3 months before our last frost date. In cold regions it may be much later, but start as early as you can. Transplant 5" apart when 2-3" high. Can also be broadcast when soil temps reach 40 degrees. Cease watering when 85% of the seed heads are golden and harvest when almost all are. Dry fully before storing. Matures in about 110-125 days.
GROW BIOINTENSIVE® CULTURAL INFO: C/Matures 16-20/Harvest 0-4/Yield 4-26 grain, 12-72 dry biomass/Spacing 5"
ADDITIONAL INFORMATION: Tolerates winter cold