Triticum turgidum dicoccoides
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Common Name: Wild Emmer
Triticum turgidum dicoccoides is an annual plant that can grow up to 1.00 metres tall.
It is harvested from the wild for local use as a food and source of materials.
Not known in a truly wild situation.
An easily grown plant, it succeeds in most well-drained soils in a sunny position.
A very ancient form of wheat that probably arose over 10,000 years ago as a result of a cross between T. aethiopicum (a very primitive wheat) and Aegilops sp. This species was rather larger than the primitive wheats and was then improved by cultivation.
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[