Triticum turgidum carthlicum
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Common Name: Persian Wheat
Triticum turgidum carthlicum is a Annual
It is harvested from the wild for local use as a food and source of materials.
Developed through cultivation, it is not known in a truly wild location.
Prefers a sunny position in a rich well-drained soil.
A fairly ancient wheat that was developed over 8,000 years ago and is still cultivated for its edible seed in the Turkish-Caucasian region at altitudes up to 2100 metres[
Seed - cooked[
]. It is usually ground into a flour and used as a cereal[
]. The seed is low in gluten and so bread made from it will not rise very well[
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[
Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days[