Triticum turgidum turanicum
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Common Name: Khurasan Wheat
Triticum turgidum turanicum is a Annual up to 1.20 metres tall.
It has edible and miscellaneous uses.
Europe - Mediterranean to W. Asia - Iran.
Developed through cultivation, it is not known in a truly wild location.
Succeeds in most well-drained soils in a sunny position.
A rather primitive wheat, it probably arose through cultivation about 10,000 years ago following a cross between T. aethiopicum (the first primitive wheat) and Aegilops sp. It is still occasionally cultivated for its edible seed in the Mediterranean and the Near East[
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[
]. This sub-species is most commonly sown in the spring, though it is also sometimes sown in the autumn[