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Wheat 'Spelt'

Triticum aestivum subsp. spelta

Spelt is a very old variety of wheat and is a cross between Emmer wheat and a wild variety of wheat. It was the staple food in Bronze Age to medieval times. It has renewed interest as health food and is produced in Northern Spain and Central Europe.

Planning

Difficulty
Easy
Flowering time
Spring
Fruiting time
Summer

Harvesting

It grows longer than most wheat crops and are harvested in the summer following the autumn sowing.

Propagation

Seed
Sow in prepared beds after the first rain of the season. In dense sowing weed control is better.

Special features

Attracts birds
Seedeating birds will often visit your patch.
Crop rotation
Low nutrient need make it useful in crop rotation. Do not follow other grain crops, though.

Geography

Origin
Greece, the Greeks spread it to the rest of the World with sailing ships.
Natural climate
Mediterranean

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Loam
Soil PH preference
Neutral
Frost hardiness
Half-Hardy

Uses

Edible
Spelt is a healthy grain with low fertilizer need.
Notes
Culinary

Personality

Family
Poaceae
Flower colour
Green
Scent
Mild

Problems

Diseases like smut, powdery mildew and rust can cause losses. Insects like sawfly and grasshoppers should be monitored and rid of.

Companion plants

Generally grown in solid blocks.

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