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Common Name: Rivet Wheat
Triticum turgidum is an annual plant that can grow up to 1.50 metres tall.
It is harvested from the wild for local use as a food and source of materials.
Middle East? Original habitat is obscure.
Developed through cultivation, it is not known in a truly wild location.
An easily grown plant, it succeeds in most well-drained soils in a sunny position.
One of the more primitive forms of wheat, it was probably developed in cultivation from T. dicoccoides about 10,000 years ago. It is still occasionally cultivated for its edible seed, there are some named varieties[
]. It is not very high yielding[
A tetraploid species[
], it is not much grown outside Britain[
Seed - cooked[
]. It is usually ground into a flour and used as a cereal for making macaroni, spaghetti, vermicelli 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[