Wheat; Emmer


Triticum aestivum. The origin of emmer dates from prehistoric times. Emmer was found in some of the earliest farming areas in Turkey and Greece. It is one of the parents of modern wheat. Also known as Farro. One of the first crops domesticated in the Near East. Gives good yields in poor soils and has good resistance to fungal diseases in wet soil. Excellent flavor eaten as whole grain.

To cook, combine 1 part Emmer with 2 parts water, bring to a boil and simmer uncovered for 30 to 40 minutes. Low in fat, high in iron and dietary fiber.

Sourced from a Certified Organic Grower.

In stock

SKU: yWHE-08-b Category:


CULTURE: Grows in a wider variety of climates and geographical areas than it’s cousin Einkorn. The seed head remains intact in domesticated emmer which makes it easier to harvest the grain..

SUN: Provide full sun.

SOIL: Prefers fertile, well-drained soil, yet tolerates a wide range of textures and pH conditions.

WATER: Water seeds immediately after planting. Do not let seeds dry out after germination has started, usually between 7 and 14 days.

PLANTING: If you are unsure when to plant a particular grain, enquire locally. We are finding that many so-called winter grains grow well when planted in the spring, and many spring grains perform well when planted in the late fall or early winter. Push each grain an inch or so into the soil or cover with mulch or compost to assure dampness for germination.

SEED PRODUCTION: Seeds germinate best if left in hulls. Dehull at home using hardware cloth in a box.

SUGGESTED Individual Portion: 1/4 Cup.

Updated 5/11/22

Additional information

Weight 530 g
Dimensions 3.3 × 3.3 × 3.3 in


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