NEW March 2021. the wheat is ready again, and this time you can get berries or ground flour. available in 10, 5, 2, and 1 lb packages. -- price per lb is less on larger volume for this product. FARMER and I recommend FREEZING the flour once you receive if you do not use it right away with in a week. This is a FRESH agricultural product, and these things are known to carry pests (weavle and the like) because this crop is only fed Water and Sun and probably Cow Poop by the earth. No Pesticides or Chemicals. As Organic as it comes from the ground. If you freeze it, you can kill the eggs, also, you stop the natural oils from going rancid so quickly. here's what WIKI says about Einkorn (literally german for Single Grain) i didn't know that. Einkorn wheat (from German Einkorn, literally "single grain") can refer either to the wild species of wheat, Triticum boeoticum, or to the domesticated form, Triticum monococcum. The wild and domesticated forms are either considered separate species, as here, or as subspecies: Triticum monococcum subsp. boeoticum (wild) and T. monococcum subsp. monococcum (domesticated). Einkorn is a diploid species (2n = 14 chromosomes) of hulled wheat, with tough glumes ('husks') that tightly enclose the grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe and the seeds are larger. Einkorn wheat (from German Einkorn, literally "single grain") can refer either to the wild species of wheat, Triticum boeoticum, or to the domesticated form, Triticum monococcum. The wild and domesticated forms are either considered separate species, as here, or as subspecies: Triticum monococcum subsp. boeoticum (wild) and T. monococcum subsp. monococcum (domesticated). Einkorn is a diploid species (2n = 14 chromosomes) of hulled wheat, with tough glumes ('husks') that tightly enclose the grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe and the seeds are larger. The domestic form is known as "petit épeautre" in French, "Einkorn" in German, "einkorn" or "littlespelt" in English, "piccolo farro" in Italian and "escanda menor" in Spanish.[1] The name refers to the fact that each spikelet contains only one grain. Einkorn wheat was one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of einkorn dates from 10,600 to 9,900 years before present (8650 BCE to 7950 BCE) from Çayönü and Cafer Höyük, two Early Pre-Pottery Neolithic B archaeological sites in southern Turkey.[2] Remnants of einkorn were found with the iceman mummy Ötzi, dated to 3100 BCE.[3] Einkorn wheat was one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of einkorn dates from 10,600 to 9,900 years before present (8650 BCE to 7950 BCE) from Çayönü and Cafer Höyük, two Early Pre-Pottery Neolithic B archaeological sites in southern Turkey.[2] Remnants of einkorn were found with the iceman mummy Ötzi, dated to 3100 BCE.[3] Einkorn vs. common modern wheat varieties[edit] Associations of wild cereals and other wild grasses in northern Israel Einkorn wheat is low-yielding but can survive on poor, dry, marginal soils where other varieties of wheat will not. It is primarily eaten boiled in whole grains or in porridge. Its flour lacks the rising characteristics desirable for bread.[12] Einkorn, as with other ancient varieties of wheat, is grouped with "the covered wheats" as its kernels do not break free from its seed coat (glume) with threshing and it is, therefore, difficult to separate the husk from the seed.[13] Current use Einkorn is a popular food in northern Provence (France).[14] It is also used for bulgur or as animal feed in mountainous areas of France, India, Italy, Morocco, the former Yugoslavia, Turkey and other countries.[13] Nutrition and gluten Einkorn does contain gluten and has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.[13]
