Wheat, Emmer (Farro Medio)
Product Description: (Triticum dicoccum) This ancient wheat is one of just three to fall under the Italian “farro” classification and is still prized throughout the Mediterranean region for its nutty flavor, soft bran, and high protein content.
Soon after the domestication of einkorn more than 12,000 years ago, emmer became the second wheat ever grown. Its distribution throughout the Old World was both swift and far-reaching due to its exceptional tolerance to harsh climates.
As the precursor to durum wheat, emmer is particularly well-suited for pasta and flatbreads, but is also commonly eaten in its whole form as a base for salads and grain bowls. Open-pollinated. Hulled. 100 seeds per packet.
Growing Information: For the best results, direct seed in full sun as soon as the soil can be worked in the spring. Sow seeds 1 cm (1/2”) deep with 2.5 cm (1”) spacing in rows 15 cm (6”) apart. Harvest once the stalks have dried down thoroughly and the grains can no longer be dented with your fingernail. If necessary, cut the stalks at the base and tie them into bundles to finish drying indoors. Once ready, separate the grain and stalks with a thresher or by hand, then winnow the isolated grain to remove any remaining chaff. Spring planted. 130 days to maturity.
How To Save Wheat Seeds
Saving wheat seeds is incredibly simple but if you don’t have a mechanized thresher, be sure to wear gloves. Once the seed heads are dry, rub them between your hands to break the seeds loose. Winnow off the chaff, then store the cleaned seeds in a cool, dry location until you are ready to plant again.
Product Description: (Triticum dicoccum) This ancient wheat is one of just three to fall under the Italian “farro” classification and is still prized throughout the Mediterranean region for its nutty flavor, soft bran, and high protein content.
Soon after the domestication of einkorn more than 12,000 years ago, emmer became the second wheat ever grown. Its distribution throughout the Old World was both swift and far-reaching due to its exceptional tolerance to harsh climates.
As the precursor to durum wheat, emmer is particularly well-suited for pasta and flatbreads, but is also commonly eaten in its whole form as a base for salads and grain bowls. Open-pollinated. Hulled. 100 seeds per packet.
Growing Information: For the best results, direct seed in full sun as soon as the soil can be worked in the spring. Sow seeds 1 cm (1/2”) deep with 2.5 cm (1”) spacing in rows 15 cm (6”) apart. Harvest once the stalks have dried down thoroughly and the grains can no longer be dented with your fingernail. If necessary, cut the stalks at the base and tie them into bundles to finish drying indoors. Once ready, separate the grain and stalks with a thresher or by hand, then winnow the isolated grain to remove any remaining chaff. Spring planted. 130 days to maturity.
How To Save Wheat Seeds
Saving wheat seeds is incredibly simple but if you don’t have a mechanized thresher, be sure to wear gloves. Once the seed heads are dry, rub them between your hands to break the seeds loose. Winnow off the chaff, then store the cleaned seeds in a cool, dry location until you are ready to plant again.
Product Description: (Triticum dicoccum) This ancient wheat is one of just three to fall under the Italian “farro” classification and is still prized throughout the Mediterranean region for its nutty flavor, soft bran, and high protein content.
Soon after the domestication of einkorn more than 12,000 years ago, emmer became the second wheat ever grown. Its distribution throughout the Old World was both swift and far-reaching due to its exceptional tolerance to harsh climates.
As the precursor to durum wheat, emmer is particularly well-suited for pasta and flatbreads, but is also commonly eaten in its whole form as a base for salads and grain bowls. Open-pollinated. Hulled. 100 seeds per packet.
Growing Information: For the best results, direct seed in full sun as soon as the soil can be worked in the spring. Sow seeds 1 cm (1/2”) deep with 2.5 cm (1”) spacing in rows 15 cm (6”) apart. Harvest once the stalks have dried down thoroughly and the grains can no longer be dented with your fingernail. If necessary, cut the stalks at the base and tie them into bundles to finish drying indoors. Once ready, separate the grain and stalks with a thresher or by hand, then winnow the isolated grain to remove any remaining chaff. Spring planted. 130 days to maturity.
How To Save Wheat Seeds
Saving wheat seeds is incredibly simple but if you don’t have a mechanized thresher, be sure to wear gloves. Once the seed heads are dry, rub them between your hands to break the seeds loose. Winnow off the chaff, then store the cleaned seeds in a cool, dry location until you are ready to plant again.
