Spelt Wheat, Heirloom Winter Wheat, 5,000 Year Old Heirloom

Spelt has been a cornerstone of European agriculture for over 5,000 years.

• Ancient Roots: While its origins trace back to the Bronze Age, Spelt reached its height of popularity in Medieval Europe. It was the primary grain of Central Europe and was famously championed by the 12th-century mystic and herbalist St. Hildegard von Bingen, who called it "the best of all grains."
• The Protected Grain: Spelt is a "hulled" wheat. Unlike modern wheat, which was bred to have a loose husk for easy machine threshing, Spelt’s kernel is encased in a tough outer shell (the glume). Historically, this protected the grain from pests, fungal diseases, and harsh weather during the long, damp winters of Germany and Switzerland.

Spelt is prized by artisan bakers for its unique chemistry and complex palate.

• Flavor: It has a significantly sweeter and nuttier flavor than common wheat, with a depth that makes it stand out in sourdoughs and rustic loaves.
• Nutrition: Spelt is naturally higher in protein, B vitamins, and minerals like manganese and zinc.
• Baking Quality: Because Spelt's gluten is more water-soluble and fragile than modern wheat, it produces a lighter, more delicate crumb. Many people find it easier to digest, though it is not gluten-free.

Spelt is a "low-maintenance" grain that thrives exactly where modern wheat struggles.

• Grows Anywhere: Spelt is famous for its ability to produce a crop in marginal, wet, or heavy clay soils. If your garden has a spot that stays a bit too damp for other grains, Spelt will likely flourish there.
• Weed Warrior: It is a tall, majestic grain (reaching up to 4 or 5 feet). This height allows it to easily overtop and shade out competing weeds, making it one of the easiest grains to grow organically in a small bed.
• Winter Hardiness: Spelt is incredibly cold-tolerant. When planted as a winter grain, it provides a lush green cover through the coldest months before shooting up in the spring.

Garden Bed Coverage: One packet from Firefly Farm & Mercantile is designed to perfectly seed a 20 square foot bed (roughly an 8' to 10' long by 2.5' wide garden bed).

"Spelt is the 'workhorse' of ancient grains. We love it because it’s incredibly forgiving in the garden. It stands tall against the wind, ignores most pests, and the harvest—rich, nutty, and aromatic—is some of the best flour you’ll ever have in your kitchen. It brings a sense of rustic European history to the backyard."

• Sowing: For your 20 sq. ft. bed, broadcast the seeds evenly and rake in to a depth of 1 to 1.5 inches.
• Hulled Harvest: Remember that Spelt is a hulled grain. When you thresh it, the kernel will remain inside its husk. To mill it into flour, you will need to "de-hull" it, or you can use the whole hulled grain for sprouting and animal fodder.
• Support: Because of its height, Spelt doesn't need much fertilizer. Too much nitrogen can make it grow too fast and fall over. Let it grow at its own ancient pace!