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.
One of the most ancient crops. Wheat is the largest single food crop on earth and perhaps the most versatile. Gluten is an unmatched vegetable glue, allowing bread to rise and achieve a light, tender texture.
These wheats are the standard for bread making and general flour use. We like these varieties for their high protein content, and their general hardiness & adaptability. Sure yielders. Modern wheats are easily threshed and therefore are good choices for a home food garden, and to produce carbon for the compost. All are Triticum aestivum.
These wheats are beautiful in the garden, and sometimes people who cannot tolerate modern wheat can eat them. However, are more difficult to thresh than the modern varieties.
Heritage Wheat Conservancy
Helps peasant farmers to collect, conserve, and market the delicious ancient wheats best adapted to organic fields and artisanal breads. You can see their project with Arab and Israeli neighbors farming ancient wheats at www.growseed.org or contact them at 52 Mayflower Hill Dr. Waterville, ME 04004