Wheat, Grains
The origin of emmer dates from prehistoric times. In historic times it seems to have been cultivated first in Switzerland. It has long been called White Spring, but is here named Vernal. Grown to a considerable extent in MN, ND, SD, and to a lesser extent in CO, KS, MT, NE, OK, TX, and WY. another heirloom from ancient times. Emmer was found in some of the earliest farming areas in Turkey and Greece. It is one of the parents of modern wheat. From Salt Spring Seeds: 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 flavour 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 fibre.
- Rocky Mountain Seed Alliance
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Connecting grain growers to millers, bakers, and grain visionaries in our region
Bringing back grains that have fallen out of favor in our food system requires farmers to relearn how to grow them and to determine what grows best in their region. The Kitchen Trials are a “citizen science” effort to understand more about how these grains bake as each region offers a different growing environment that impacts the grains (protein level, flavor, etc.). The knowledge gained will inform the effort to create viable supply networks for large-scale production and consumption.
By Ashley Overstreet
December 17th, 2021
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General event, Posted by Paul Bonneville December 18, 2021
Last updated February 4th, 2024
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