Triticum turgidum carthlicum
Herb: Persian Wheat
Latin name: Triticum turgidum carthlicum
Synonyms: Triticum carthlicum
Family: Gramineae (Grass Family)
Edible parts of Persian Wheat:Seed - cooked. It is usually ground into a flour and used as a cereal. The seed is low in gluten and so bread made from it will not rise very well.
Description of the plant:
Habitat of the herb:Developed through cultivation, it is not known in a truly wild location.
Other uses of Persian Wheat: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 1? hours in a ball mill. The fibres make a green-tan paper. The starch from the seed is used for laundering, sizing textiles etc.
Propagation of the herb:Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days.
Cultivation of Persian Wheat:Developed through cultivation, it is not known in a truly wild location.
Medicinal use of the herb:None known
Known hazards of Triticum turgidum carthlicum:None known
Plant information taken from the Plants For A Future.