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PlantSnap
Plant Care
Emmer
(Triticum turgidum dicoccum)
Also Known As
Emmer, Emmer wheat, Farro, Dinkel wheat
About This Plant
Triticum turgidum dicoccum, commonly known as Emmer wheat, is a species of wheat that belongs to the family Poaceae. It is a diploid species that originated in the Fertile Crescent and was one of the first crops cultivated by humans. Emmer wheat has a tough husk that protects the grain, making it more resistant to pests and disease than other types of wheat.
Plant Care Instructions
Outdoor Size Range
24-36 inches (60-90 cm)
Light Requirements
Emmer wheat requires full sun to grow properly. It should receive at least 6 hours of direct sunlight per day.
Humidity Needs
Emmer wheat is adapted to dry climates and does not require high humidity levels.
Fertilizing Schedule
Emmer wheat does not require a lot of fertilizer. A balanced fertilizer can be applied once or twice during the growing season.
Pruning Guidelines
Emmer wheat does not require pruning.
Common Pests and Diseases
Common pests that can affect Emmer wheat include aphids, armyworms, and Hessian flies. Diseases that can affect Emmer wheat include powdery mildew, stripe rust, and stem rust.
Indoor Size Range
N/A
Watering Schedule
Emmer wheat requires moderate watering. It should be watered deeply once a week, or more frequently in hot and dry weather.
Temperature Range
Emmer wheat grows best in temperatures between 60-75°F (15-24°C). It can tolerate temperatures as low as 40°F (4°C) and as high as 90°F (32°C).
Growing Season
Emmer wheat is a winter crop in temperate climates, and a spring crop in cooler climates. It takes about 100-120 days to mature.
Growing Difficulty Level
Emmer wheat is relatively easy to grow, but it requires a long growing season and is not well-suited to all climates.
USDA Hardiness Zones
Emmer wheat is not typically grown as an ornamental plant and does not have a USDA hardiness zone.
Did You Know?
Emmer wheat was one of the first crops cultivated by humans, and has been grown for over 10,000 years. It was an important crop in ancient civilizations such as Egypt, Greece, and Rome, and is still grown in some regions of the world today.
