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|genus=Triticum

|genus=Triticum

|common_name=Wheat

|common_name=Wheat

|lifespan=annual

|lifespan=annual

|Temp Metric=°F

|Temp Metric=°F

|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!

|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!

|image=Upload.png

|image=Wheat close-up.JPG

|image_width=240

|image_width=240

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}}

'''Wheat''' (''Triticum'' spp.)<ref name=Belderok>Belderok, Bob & Hans Mesdag & Dingena A. Donner. (2000) ''Bread-Making Quality of Wheat''. Springer. p.3. ISBN 0-7923-6383-3.</ref> is a [[Poaceae|grass]], originally from the [[Fertile Crescent]] region of the [[Near East]], but now cultivated worldwide.

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| image = Upload.png  <!--- Freesia.jpg -->

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{{Inc|

{{Inc|

Triticum (old Latin name for wheat). Gramineae. The genus as now limited comprises 2 sections, Aegilops, with 12 species of S. Eu. and Asia, one of which is thought by some to be the original of the cult. wheats; and Triticum proper, which includes wheats and spelts themselves, that are referred by Hackel to 3 species. Annual grasses with fls. in a terminal spike: spikelets 2-5-fld., placed flat-wise, singly on opposite sides of a zigzag rachis; glumes ovate, 3- to many-nerved, these and the lemmas more or less awned: grain free. The common wheat is T. aestivum, Linn. (T. sativum, Lam. T. vulgare, Vill.). T. Richardsonii, Trin. Under the name Cryptopyrum Richardsonii, Schrad., this species has sometimes been catalogued by seedsmen as an ornamental plant. It is a perennial with a slender nodding spike of awned spikelets. The species properly belongs in Agropyron (A. Richardsonii, Schrad.) and resembles the wild A. caninum, Linn., with which some authors unite it. It is native from Que. across the continent.

Triticum (old Latin name for wheat). Gramineae. The genus as now limited comprises 2 sections, Aegilops, with 12 species of S. Eu. and Asia, one of which is thought by some to be the original of the cult. wheats; and Triticum proper, which includes wheats and spelts themselves, that are referred by Hackel to 3 species. Annual grasses with fls. in a terminal spike: spikelets 2-5-fld., placed flat-wise, singly on opposite sides of a zigzag rachis; glumes ovate, 3- to many-nerved, these and the lemmas more or less awned: grain free. The common wheat is T. aestivum, Linn. (T. sativum, Lam. T. vulgare, Vill.). (For account of a wild species of Syria, the probable ancestor of wheat, see Aaronsohn, Bull. Soc. Bot. France, 56:237). T. Richardsonii, Trin. Under the name Cryptopyrum Richardsonii, Schrad., this species has sometimes been catalogued by seedsmen as an ornamental plant. It is a perennial with a slender nodding spike of awned spikelets. The species properly belongs in Agropyron (A. Richardsonii, Schrad.) and resembles the wild A. caninum, Linn., with which some authors unite it. It is native from Que. across the continent.

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{{SCH}}

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==Cultivation==

==Cultivation==

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While winter wheat lies dormant during a winter freeze, wheat normally requires between 110 and 130 days between planting and harvest, depending upon climate, seed type, and soil conditions.

===Propagation===

===Propagation===

==Species==

==Species==

<!-- This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->

*'''[[Einkorn]]''' — (''T. monococcum'') A [[diploid]] species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.

*'''[[Emmer]]''' — (''T. dicoccum'') A [[ploidy|tetraploid]] species, cultivated in [[Ancient history|ancient times]] but no longer in widespread use.

*'''[[Spelt]]''' — (''T. spelta'') Another hexaploid species cultivated in limited quantities.

 

 

*'''[[Durum]]''' — Very hard, translucent, light colored grain used to make [[semolina]] flour for [[pasta]]. 

*'''Hard Red Winter''' — Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded by the [[Kansas City Board of Trade]].  One variety is known as "turkey red wheat", and was brought to Kansas by [[Mennonite]] immigrants from Russia.<ref>Moon, David, "In the Russian Steppes: the Introduction of Russian Wheat on the Great Plains of the UNited States," ''Journal of Global History'' 3 (2008), 203-225</ref>

*'''Soft Red Winter''' — Soft, low protein wheat used for cakes, pie crusts, biscuits, and muffins.  Cake flour, pastry flour, and some self-rising flours with [[baking powder]] and salt added for example, are made from soft red winter wheat.  It is primarily traded by the [[Chicago Board of Trade]].

==Gallery==

==Gallery==

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<gallery perrow=5>

 

Image:Upload.png| photo 1

File:Spiklet.jpg

Image:Upload.png| photo 2

File:WheatFlower1.jpg

Image:Upload.png| photo 3

File:Wheat Ear milk full.jpg

</gallery>

</gallery>

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