Introduction
In addition to Bere (Hordeum
vulgare), Black oats (Avena
strigosa) and Murkle oats (Avena sativa), described
elsewhere on this website, the Agronomy Institute grows three types of
cultivated heritage wheat. The oldest is Einkorn (Triticum monococcum)
which was first cultivated by Neolithic man from around 10 000 BC. Emmer
(Triticum dicoccum) was the next major wheat to appear being
cultivated from about 7000 BC. Spelt (Triticum spelta) came onto
the scene around 5000 BC and is still grown quite widely today for its
health benefits whereas Emmer and Einkorn are only just being rediscovered
although they are still grown as a staple by people in some countries.
All have a tight husk which makes them difficult to thresh and all produce
heavier doughs than modern wheat varieties. However many would say that
their flavours are much superior to bland modern wheat varieties and recent
research suggests they all may have added health benefits compared to
modern wheat varieties.
Cultivated Einkorn (Triticum monococcum) There are two sorts of Einkorn, cultivated Einkorn and wild Einkorn (T. boeoticum). Cultivated Einkorn has the advantage of being resistant to both cold and hot conditions, drought and many modern fungal diseases compared to all other wheat varieties but it is much lower yielding compared to Emmer, Spelt and modern wheat varieties. However, it does produce a grain with high protein yields compared to say barley or Durum wheat under considerably more adverse growing conditions. It is suitable for use as a grain in soups and casseroles and can be used in bread making. |
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It was first cultivated in the Fertile Crescent in Neolithic times around 10 000 BC but is now limited to isolated regions in France, India, Italy and the Balkans where climates are harsher. |
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Cultivated Emmer (Triticum dicoccum) Cultivated Emmer is a tall but small grained wheat compared to modern wheat varieties. Wild Emmer (T. dicoccoides) and was formed from a cross between T. boeoticum (wild Einkorn) and the grass Aegilops speltoides. Traces of food made with wild Emmer have been found as far back as 17 000 BC but cultivated Emmer did not appear until around 7000 BC when wild Emmer was crossed with A. Squarrosa. Cultivated Emmer then became the main cereal grain grown in Egyptian times. It prefers higher temperatures than Einkorn although it is higher yielding. Today it is still an important crop in Ethiopia and a minor crop in India and Italy, Turkey and Syria. It is beginning to become more popular again in the States where research into producing modern varieties of Emmer is being undertaken. |
Spelt (Triticum spelta) Spelt is a cross between wild Einkorn wheat (T. boeoticum) and the wild grass: T.tauschid. and is more of a pasta wheat like Durum wheat, compared to Emmer and Einkorn which are considered bread wheat varieties. It was first grown as long ago as 5000 BC in Iran and formed the main cereal of the Roman Empire. It was first introduced widely into Britain in the Iron Age, possibly through the Romans.
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| Today the crop is known to be high in protein and vitamins B and E. It is mainly grown for the specialist bread and breakfast cereal markets and can be used as an alternative to oats in cattle feed. Compared to other heritage cereals such as Einkorn and Emmer, it is grown quite widely being found in Switzerland, Germany, Sweden and the United States. Indeed, modern varieties have been developed in the United States where over 3700 ha of Spelt were being grown in the late 1990’s. In the States the main markets are as a health food grain, as a pasta wheat and as a main ingredient for hot cereals. Research also suggests that it might be suitable for people who cannot consume modern wheat varieties. |
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