Eenkoren Zaden
De oudste tarwe ter wereld — goudkleurig meel, weinig gluten, nootachtige smaak
Einkorn (Triticum monococcum) is the oldest cultivated wheat on earth — first domesticated in the Fertile Crescent around 8,000 BC. Unlike modern wheat, it has never been hybridised. It contains the original 14 chromosomes (modern bread wheat has 42) and a fundamentally different gluten structure that many people with wheat sensitivity find easier to digest.
Einkorn thrives on poor, thin soils where modern wheat would fail. It needs no fertiliser, minimal water, and is naturally resistant to most cereal diseases. It's the ideal grain for Irish smallholders, allotment growers, and anyone who wants to grow their own flour.
Sow in autumn (October–November) for winter einkorn or spring (March) for spring types. Harvest July–August when ears are golden. Thresh, winnow, and mill fresh for the most flavourful flour you've ever tasted.
Inbegrepen Soorten
Triticum monococcum (Einkorn wheat)
Zaai-instructies
Broadcast at 15–20g per sq m on prepared ground. Rake in lightly to 1–2cm depth. Autumn sowing (October–November) preferred for winter types. Spring sowing March for spring types. Harvest July–August when ears are golden and grain is hard. Thresh by hand or with a flail, winnow to separate chaff.
Misschien Vindt U Dit Ook Leuk
