Wheat, Rouge de Bordeaux
Product Description: (Triticum aestivum) The story of Rouge de Bordeaux — a transformational wheat prized for its rich, nutty flavor and cinnamon-like notes — perfectly exemplifies the broader trend of decline (and later revival) in heritage grain production that was set in motion on the heels of Second World War.
This era in agriculture is marked by a widespread trade for higher yields at the expense of nutrition and flavor — qualities that launched this wheat onto the main stage nearly a century prior.
Soon after its 1864 introduction to Southwest France, Rouge de Bordeaux firmly established itself as a regional staple for bakers throughout the country and comfortably retained this status for generations to follow.
With the modern resurgence of heritage grains, Rouge de Bordeaux has, at long last, reclaimed its status as a bakers’ favorite — a testament to its lasting reputation for excellence. Hard red winter wheat. Awnless. Open-pollinated. 100 seeds per packet.
Growing Information: Direct seed in the fall or as soon as the soil can be worked in the spring. Sow seeds 1 cm (1/2”) deep with 10 cm (4”) spacing in rows 15 cm (6”) apart. When the plants are nearing ankle height, re-sow any patches with thin germination.
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.
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 aestivum) The story of Rouge de Bordeaux — a transformational wheat prized for its rich, nutty flavor and cinnamon-like notes — perfectly exemplifies the broader trend of decline (and later revival) in heritage grain production that was set in motion on the heels of Second World War.
This era in agriculture is marked by a widespread trade for higher yields at the expense of nutrition and flavor — qualities that launched this wheat onto the main stage nearly a century prior.
Soon after its 1864 introduction to Southwest France, Rouge de Bordeaux firmly established itself as a regional staple for bakers throughout the country and comfortably retained this status for generations to follow.
With the modern resurgence of heritage grains, Rouge de Bordeaux has, at long last, reclaimed its status as a bakers’ favorite — a testament to its lasting reputation for excellence. Hard red winter wheat. Awnless. Open-pollinated. 100 seeds per packet.
Growing Information: Direct seed in the fall or as soon as the soil can be worked in the spring. Sow seeds 1 cm (1/2”) deep with 10 cm (4”) spacing in rows 15 cm (6”) apart. When the plants are nearing ankle height, re-sow any patches with thin germination.
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.
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 aestivum) The story of Rouge de Bordeaux — a transformational wheat prized for its rich, nutty flavor and cinnamon-like notes — perfectly exemplifies the broader trend of decline (and later revival) in heritage grain production that was set in motion on the heels of Second World War.
This era in agriculture is marked by a widespread trade for higher yields at the expense of nutrition and flavor — qualities that launched this wheat onto the main stage nearly a century prior.
Soon after its 1864 introduction to Southwest France, Rouge de Bordeaux firmly established itself as a regional staple for bakers throughout the country and comfortably retained this status for generations to follow.
With the modern resurgence of heritage grains, Rouge de Bordeaux has, at long last, reclaimed its status as a bakers’ favorite — a testament to its lasting reputation for excellence. Hard red winter wheat. Awnless. Open-pollinated. 100 seeds per packet.
Growing Information: Direct seed in the fall or as soon as the soil can be worked in the spring. Sow seeds 1 cm (1/2”) deep with 10 cm (4”) spacing in rows 15 cm (6”) apart. When the plants are nearing ankle height, re-sow any patches with thin germination.
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.
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.
