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.
- 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.