Emmer Wheat (Triticum dicoccum)


Also known as Farro. One of the first crops domesticated in the Near East. Gives good yields in poor soils and has good resistance to fungal diseases in wet soil. Excellent flavour eaten as whole grain. To cook, combine 1 part Emmer with 2 parts water, bring to a boil and simmer uncovered for 30 to 40 minutes. Low in fat, high in iron and dietary fibre.