Glenn Spring Wheat - Organic

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Triticum aestivum
Annual grain. Up to 3'. Moderately frost resistant. Hard red spring wheat released by ND State U in 2005 with medium-early maturity. Grows well even outside of regions known for production of hard red spring wheat. Since entering the wheat scene, Glenn has become a favorite of bakers for its superior milling and baking qualities. High in protein with very high test weight. Moderately resistant to scab, leaf rust and stem rust. Plants have good standability and straw strength. Threshing is easier once it is totally dried down. Plant at 100–125#/acre, 3–4#/1000 sq ft. PVP

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This item is certified organic

8143 Glenn Spring Wheat - Organic

B: 2.0 lb

$5.75

C: 10.0 lb

$22.50

E: 50.0 lb

$84.50

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Additional Information

Wheat

Triticum aestivum Most modern wheats are broadly divided into categories by color (red or white), protein content (hard or soft), and by planting season (winter or spring).

“Red” and “white” refer to the color of the kernel, which doesn’t necessarily translate into the color of the flour, although red wheats tend to have a darker-colored bran and white wheats tend to have a sweeter flavor.

“Hard” wheat is a high-protein wheat (typically 13-15% protein) that is ideal for bread-baking; “soft” wheat is a low-protein wheat (typically 10-11% protein) that is best for tender-crumbed pastries.

Winter wheat is planted in the fall, around first frost or up to 3 weeks or so before. It grows several inches in the fall, goes dormant for the winter, sprouts early in the spring and is ready for harvest by mid-August in Maine. Spring wheat is planted in early to mid-spring and is harvested in the fall of the same year. Winter wheats tend to produce yields 25-50% higher than spring wheats and compete better with weeds, but hard spring wheats have the best potential for high protein content.

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We are a MOFGA-certified organic repacker and handler of seed and feed.

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Organically grown seed is labeled OG.

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