Wheat

Management: Standard Staple Crop: Balanced carb Under Development An easily grown plant, it prefers a sunny position in a rich well-drained soil. Wheat is widely cultivated in most parts of the world, but less so in Asia, for its edible seed. There are many named varieties. This is a hexaploid species. Grows well with maize and with camomile in small quantities. Dislikes dogwood, cherry, tulips, pine and poppies. For polyculture design as well as the above-ground architecture (form - tree, shrub etc. and size shown above) information on the habit and root pattern is also useful and given here if available. The plant growth habit is a clumper with limited spread [1-2]. Carbon Farming Management: Standard Plants grow to their standard height. Harvest fruit, seeds, or other products. Non-Destructive management systems. Staple Crop: Balanced carb (0-15 percent protein, 0-15 percent oil, with at least one over 5 percent). The carbohydrates are from either starch or sugar. Annuals include maize, wheat, rice, and potato. Perennials include chestnuts, carob, perennial fruits, nuts, cereals, pseudocereals, woody pods, and acorns. Under Development Plant breeders are actively working to domesticate these plants for cultivation, but they are not yet commercially available as crops. Examples include most of the perennial cereal grains. References Carbon Farming Information and Carbon Sequestration Information Temperature Converter Type a value in the Celsius field to convert the value to Fahrenheit: Celsius Fahrenheit: The PFAF Bookshop Plants For A Future have a number of books available in paperback and digital form. Book titles include Edible Plants , Edible Perennials , Edible Trees , Edible Shrubs , Woodland Gardening , and Temperate Food Forest Plants . Our new book is Food Forest Plants For Hotter Conditions (Tropical and Sub-Tropical) . Shop Now

Edible Parts: Seed Edible Uses: Seed - cooked. The seed can be cooked as a whole grain but it is more usually ground into a powder and used as a flour for making bread, fermented foods, pasta, cakes, biscuits etc[1, 13, 34, 57, 183]. High in gluten, it is the most common flour used for making bread. The seed can also be sprouted and then added to salads or juiced to make a healthy drink. A nutritional analysis is available. References More on Edible Uses Composition Figures in grams (g) or miligrams (mg) per 100g of food. Seed (Fresh weight) 340 Calories per 100g Water : 13% Protein: 11.7g; Fat: 2.2g; Carbohydrate: 72g; Fibre: 2g; Ash: 1.7g; Minerals - Calcium: 40mg; Phosphorus: 377mg; Iron: 3.5mg; Magnesium: 0mg; Sodium: 0mg; Potassium: 400mg; Zinc: 0mg; Vitamins - A: 0mg; Thiamine (B1): 0.55mg; Riboflavin (B2): 0.11mg; Niacin: 4.8mg; B6: 0mg; C: 0mg; Reference: [ 218] Notes: The figures given here are the median of a range given in the report.

Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days[K].