Guest guest Posted January 19, 2002 Report Share Posted January 19, 2002 Spelt is an ancient grain, and suitable for those with wheat intolerance- you can buy spelt bread and spelt flour from wholefood places- our local organic store used to sell it but alas they are gone now:( I grow spelt on my allotment- I 'aquired' some seed from The Henry Doubleday Research Association demonstration gardens at Yalding in Kent which I grew as an experiment- it now self seeds freely- trouble is it is very difficult to process on a small scale as it has a hard husk which is hard to remove- even sprouting the grain wasn't successul due to the husk... It has a nice blue flower which proabaly attracts insects like hoverflies, so is worth growing just for that reason... Here's some info about Spelt from the Plants For A Future online database http://www.comp.leeds.ac.uk/cgi-bin/pfaf/arr_html? Triticum+aestivum+spelta Triticum aestivum spelta Common name: Spelt wheat Family: Gramineae Author: (L.)Thell. Botanical references: 50 Synonyms: Triticum spelta , Triticum spelta (L.) Known Hazards: None known Range: Original habitat is obscure. Habitat: Developed through cultivation, it is not known in a truly wild location. Other Posible Synonyms: From various places across the web, may not be correct. See below. T. aestivum subsp. spelta[G] T. aestivum var. spelta[b,G,P] Other Common Names: From various places around the Web, may not be correct. See below. Spelt [P,E,B], Epithets: From a Dictionary of Botanical Epithets aestivum = of summer; Other Range Info: From the Ethnobotany Database Europe Physical Characteristics Annual growing to 1m. It is not frost tender. It is in flower from June to July, and the seeds ripen from August to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Wind. We rate it 4 out of 5 for usefulness. The plant prefers light (sandy), medium (loamy) and heavy (clay) soils, requires well-drained soil and can grow in nutritionally poor soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil. Edible Uses Seed. Seed - cooked[57, 61, 105]. It is usually ground into a flour and used as a cereal for making bread, biscuits etc. Pasta made from this grain has a delicious nutty flavour[183]. The seed retains its glumes when threshed[46]. Medicinal Uses Disclaimer None known 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[141]. A fibre obtained from the stems is used for making paper[189]. 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[189]. The starch from the seed is used for laundering, sizing textiles etc [46, 61]. It can also be converted to alcohol for use as a fuel. Cultivation details An easily grown plant, it succeeds in most well-drained soils in a sunny position. Succeeds in poor soils[171]. Spelt probably arose through cultivation around 8,000 years ago following a cross between T. dicoccum and Aegilops squarrosa. This cross contibuted an extra protein gene to the seed, making a stronger flour that is more suitable for making bread. It is sometimes cultivated for its edible seed, especially in the hilly country of C. and N.W. Europe[50, 57, 183]. There are some named varieties[183]. It is becoming increasingly popular as a health-food crop, although it contains gluten it is said to be more nutritious than bread wheat and suitable for many people who are intolerant of the gluten in bread wheat A hexaploid species[142]. Propagation Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days[K]. Cultivars 'Champ' An awnless brown chaffed cultivar that outyields common spelt by an average of 23.2%[183]. It also contains 1 - 1.5% higher protein[183]. Slightly taller than the species, it has considerably improved straw strength and very good resistance to leaf rust[183]. It is only moderately resistant to powdery mildew[183]. Hope this helps Graham Burnett www.landandliberty.co.uk , " Peter " <Snowbow@b...> wrote: > Hi Angie > > > Why would someone with a wheat allergy be able to eat spelt bread then > > Confused ------Peter ?????? > > Because wheat and spelt are different plants - a bit like someone with an > apple allergy can eat bananas, or someone who's lactose intolerant can drink > soya milk! :-) > > BB > Peter > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.313 / Virus Database: 174 - Release 02/01/02 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2002 Report Share Posted January 19, 2002 Thanks Graham Angie - " quercusrobur2002 " <grahamburnett Saturday, January 19, 2002 1:43 PM Spelt was Re: i'm confused Spelt is an ancient grain, and suitable for those with wheat intolerance- you can buy spelt bread and spelt flour from wholefood places- our local organic store used to sell it but alas they are gone now:( I grow spelt on my allotment- I 'aquired' some seed from The Henry Doubleday Research Association demonstration gardens at Yalding in Kent which I grew as an experiment- it now self seeds freely- trouble is it is very difficult to process on a small scale as it has a hard husk which is hard to remove- even sprouting the grain wasn't successul due to the husk... It has a nice blue flower which proabaly attracts insects like hoverflies, so is worth growing just for that reason... Here's some info about Spelt from the Plants For A Future online database http://www.comp.leeds.ac.uk/cgi-bin/pfaf/arr_html? Triticum+aestivum+spelta Triticum aestivum spelta Common name: Spelt wheat Family: Gramineae Author: (L.)Thell. Botanical references: 50 Synonyms: Triticum spelta , Triticum spelta (L.) Known Hazards: None known Range: Original habitat is obscure. Habitat: Developed through cultivation, it is not known in a truly wild location. Other Posible Synonyms: From various places across the web, may not be correct. See below. T. aestivum subsp. spelta[G] T. aestivum var. spelta[b,G,P] Other Common Names: From various places around the Web, may not be correct. See below. Spelt [P,E,B], Epithets: From a Dictionary of Botanical Epithets aestivum = of summer; Other Range Info: From the Ethnobotany Database Europe Physical Characteristics Annual growing to 1m. It is not frost tender. It is in flower from June to July, and the seeds ripen from August to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Wind. We rate it 4 out of 5 for usefulness. The plant prefers light (sandy), medium (loamy) and heavy (clay) soils, requires well-drained soil and can grow in nutritionally poor soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil. Edible Uses Seed. Seed - cooked[57, 61, 105]. It is usually ground into a flour and used as a cereal for making bread, biscuits etc. Pasta made from this grain has a delicious nutty flavour[183]. The seed retains its glumes when threshed[46]. Medicinal Uses Disclaimer None known 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[141]. A fibre obtained from the stems is used for making paper[189]. 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[189]. The starch from the seed is used for laundering, sizing textiles etc [46, 61]. It can also be converted to alcohol for use as a fuel. Cultivation details An easily grown plant, it succeeds in most well-drained soils in a sunny position. Succeeds in poor soils[171]. Spelt probably arose through cultivation around 8,000 years ago following a cross between T. dicoccum and Aegilops squarrosa. This cross contibuted an extra protein gene to the seed, making a stronger flour that is more suitable for making bread. It is sometimes cultivated for its edible seed, especially in the hilly country of C. and N.W. Europe[50, 57, 183]. There are some named varieties[183]. It is becoming increasingly popular as a health-food crop, although it contains gluten it is said to be more nutritious than bread wheat and suitable for many people who are intolerant of the gluten in bread wheat A hexaploid species[142]. Propagation Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days[K]. Cultivars 'Champ' An awnless brown chaffed cultivar that outyields common spelt by an average of 23.2%[183]. It also contains 1 - 1.5% higher protein[183]. Slightly taller than the species, it has considerably improved straw strength and very good resistance to leaf rust[183]. It is only moderately resistant to powdery mildew[183]. Hope this helps Graham Burnett www.landandliberty.co.uk , " Peter " <Snowbow@b...> wrote: > Hi Angie > > > Why would someone with a wheat allergy be able to eat spelt bread then > > Confused ------Peter ?????? > > Because wheat and spelt are different plants - a bit like someone with an > apple allergy can eat bananas, or someone who's lactose intolerant can drink > soya milk! :-) > > BB > Peter > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.313 / Virus Database: 174 - Release 02/01/02 To send an email to - Quote Link to comment Share on other sites More sharing options...
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