Nicknamed the “Pharoah’s wheat,” Emmer is one of the first crops domesticated in the Near East and is known as farro in Italy. A hulled wheat with long, graceful awns, this ancient wheat produces good yields in poor soil and is resistant to fungal diseases such as stem rust, making Emmer a good choice for both mountainous and wet areas. Its high nutritional value has made Emmer popular again among chefs and growers.

Characteristics:

• Hulled with long awns
• Comes in both spring and winter varieties
• Resistant to fungal diseases
• Rich in fiber, magnesium, and protein
• Eat cooked grains in salads and soups or mill to make flavorful bread

Have you ever grown Emmer wheat? Please tell us about your experiences with Emmer.