Bread Wheat (Triticum aestivum)

Family: Poaceae or Gramineae | Edibility: Choice Edible (4/5)

Triticum aestivum is a ANNUAL growing to 1.5 m (5ft). It is not frost tender. It is in flower from June to July, and the seeds ripen from August to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Wind. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary 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. — 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.; 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.

Habitat & North American Range

Not known in the wild. (Zone 10)