Graines d'Amidonnier
Céréale antique de type farro — idéal pour les pâtes et le risotto
Emmer (Triticum dicoccum) was the staple grain of ancient Egypt, Rome, and medieval Ireland. It's a hulled wheat — the grain stays enclosed in its husk after threshing — which gives it exceptional storage life and a rich, nutty flavour when milled.
Emmer handles heavier soils better than einkorn, making it well-suited to many Irish conditions. It's naturally disease-resistant and needs no chemical inputs. The flour is higher in protein and minerals than modern wheat, with a golden colour and complex flavour that makes exceptional bread, pasta, and porridge.
Sow in autumn for the best results in Irish conditions. Emmer produces tall, elegant stems with distinctive flattened ears — beautiful in the garden as well as productive.
Espèces Incluses
Triticum dicoccum (Emmer wheat)
Instructions de Semis
Broadcast at 15–20g per sq m on prepared ground. Rake in to 2cm depth. Autumn sowing (October–November) preferred — winter emmer produces higher yields. Harvest July–August. Emmer is a hulled wheat — thresh first, then dehull before milling. Store unhulled grain for maximum shelf life.
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