Triticum spelta, commonly known as Spelt, Dinkel Wheat, or Hulled Wheat, is an ancient grain and a type of wheat that has been cultivated since approximately 5000 BC. Spelt was a significant staple in parts of Europe from the Bronze Age through medieval times. Today, it is primarily grown in Central Europe and northern Spain, and has gained popularity as a health food. Spelt is an annual herb that typically reaches a height of 3-4 feet (0.9-1.2 meters) and a width of 0.5-1 feet (0.15-0.3 meters). It has a distinctive tall, slender appearance with a spiky head that contains the grain.

Spelt is valued for its nutty flavor and high nutritional content, including protein, fiber, and vitamins. It is used in a variety of culinary applications, such as bread, pasta, and cereal. In cultivation, Spelt requires full sun and moderate water, thriving in soils with medium drainage. It is more adaptable to poor soil conditions than common wheat and is often grown organically. While it is not as high-yielding as modern wheat varieties, its hardiness and resistance to diseases like fusarium make it a viable crop for sustainable agriculture. Spelt’s deep root system can help prevent soil erosion, making it beneficial for maintaining soil health. However, it can be susceptible to wheat rusts and powdery mildew if conditions are favorable for these diseases. Spelt is typically harvested in the late summer to early fall.CC BY-SA 4.0