Armenian Wheat Mixture

Armenian Black

This is a mixture of 3 types of Armenian Wheat (Tritucum turgidum spp. carthlicum.)  This wheat is sometimes referred to as “Persian Wheat”. I obtained my original seed from Ruurd Walrecht in Sweden. It is a common practice in Europe to grow wheat and other cereal grains as a mixture of varieties. This can help to mitigate disease issues as well as providing an end product that can be milled for a higher quality flour. This mixture contains 3 varietals of Armenian Wheat:

60%  Armenian Black  (Blackish hulls and awns)  Very disease resistant                                    20%  Armenian Brown (Brownish hulls and awns)                                                                          20%  Armenian Blond  (Light colored awns and hulls)                                                                    *Wheat crosses at a very minimal rate (less than 1%) when grown in close proximity.

Armenian Blond (left) and Brown (right)

Armenian Wheat is related to Kamut but is not suitable for leavened breads, only flatbreads. It is also excellent in cakes, cookies or soups and as a grain pilaf. It originated somewhere near Mt Ararat, in the Eastern Anatolia Region of Turkey, near the border with Armenia and Iran.

*I am offering this seed for the purpose of preservation. Grain fill in my region (northern Indiana) is less than one would expect in areas more suitable to raising spring wheat (more arid). This variety will need selection and adaptation to improve grain fill, yield and disease resistance in regions with frequent spring/summer rains, humidity and heat.