Triticum aestivum sphaerococcum
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Common Name: Shot Wheat
Triticum aestivum sphaerococcum is a Annual
It is harvested from the wild for local use as a food and source of materials.
Developed through cultivation, this species is not known in a truly wild situation.
Succeeds in most well-drained soils in a sunny position.
One of the more modern species of wheat, probably developed in cultivation around 8,000 years ago following a cross between T. dicoccum and Aegilops squarrosa. This cross contributed an extra protein gene to the seed, making a much stronger flour for baking as bread. It is still cultivated for its edible seed in the Punjab and Central provinces of India[
A hexaploid species[
Seed - cooked[
]. It is usually ground into a flour and used as a cereal for making bread, biscuits etc[
The straw has many uses, as a biomass for fuel etc, for thatching, as a mulch in the garden etc[
A fibre obtained from the stems is used for making paper[
]. The stems are harvested in late summer after the seed has been harvested, they are cut into usable pieces and soaked in clear water for 24 hours. They are then cooked for 2 hours in lye or soda ash and then beaten in a ball mill for 1½ hours in a ball mill. The fibres make a green-tan paper[
The starch from the seed is used for laundering, sizing textiles etc[
]. It can also be converted to alcohol for use as a fuel.
Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days[