Triticum vulgare, commonly known as Common Wheat, Cultivated Wheat, or Bread Wheat, is an annual grass that is native to the Fertile Crescent region of Southwestern Asia, where it has been cultivated for thousands of years. It typically grows rapidly to a height of 2-4 feet (0.6-1.2 meters) and is characterized by its long, slender leaves and a head, or spike, that bears the grain. The flowers are small, green, and not particularly showy, blooming in the summer. The grains produced are a staple food source around the world and are used to make flour for bread, pasta, and other foods.

Common Wheat is highly valued for its significant role in global agriculture and food supply. It is predominantly grown in fields as a crop but can also be found in demonstration gardens and educational settings. It requires full sun exposure and thrives in a range of soil types, including loam and clay, with medium water needs and good drainage. Wheat is subject to a variety of diseases, including rusts and smuts, which can significantly impact yield. It is also susceptible to pests such as the wheat stem sawfly and aphids. In some regions, wheat can become a volunteer plant, growing in subsequent years from self-sown seeds, which may require management in crop rotation systems.CC BY-SA 4.0