Triticum turgidum polonicum - (L.)Thell.
(L.)Thell.
Polish Wheat
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Utah State University
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GBIF
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Meise Botanic Garden
Description
Triticum turgidum polonicum is a ANNUAL growing to 1.3 m (4ft 3in). It is not frost tender. It is in flower from June to July, and the seeds ripen from August to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Wind. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers moist soil.
Edible Uses
Seed - cooked. It is usually ground into a flour and used as a cereal. High in gluten. The large seeds are suitable for making macaroni but not for bread. The grain falls readily from the ears, it is of no value for milling.
Distribution
The origin of this species is uncertain.
Where It Grows
(Triticum turgidum) TEMPERATE ASIA: Iran (west), Iraq (north), Israel, Jordan, Lebanon, Syria, Turkey (east).
Cultivation
Succeeds in most well-drained soils in a sunny position. A rather primitive wheat, it probably arose through cultivation about 10,000 years ago following a cross between T. aethiopicum (the first primitive wheat) and Aegilops sp. It is sometimes cultivated for its edible seed, especially in N. Africa and the Mediterranean, and it can be grown very successfully under garden conditions. There are some named varieties. 'Kamut' has very large kernels, 2 - 3 times the size of modern wheats. The seed contains significantly higher levels of protein and slightly higher levels of lipids and minerals. Reportedly less allergenic, though this has not been substantiated by controlled studies. The seed is said to have a superior flavour. A tetraploid species.
Propagation
Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days. This sub-species is most commonly sown in the spring, though it is also sometimes sown in the autumn.
Other Uses
Biomass Mulch Paper Starch Thatching. 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.
