Triticum aestivum ssp. tibetanum
Grown in the high Himalaya for over 4000 years, Tibetan wheat is a dietary staple. This wheat is ideal to grow in mountains and harsh environments. Traditionally used to make Tibetan foods such as Tsampa or Tsamba. Try replacing regular wheat in any recipe. The straw is also great for animal bedding.
Planting Instructions: Sow outdoors 1/4"-1/2" deep, 2-4" apart in early spring through early fall. Wheat planted in early spring (as soon as ground can be worked) is harvested mid-summer; wheat planted in early fall will sprout and go dormant and is harvested the following late spring.
Seed Saving Instructions: Select robust plants, free threshing grains or other desired traits for seed saving. When fully dry, cut seedheads into a bucket. Stomp to dislodge seeds, and blow chaff away with a fan or wind. Store seeds in a cool, dark and dry place.
Approx 200 seeds/packet