Durum Wheat

Durum is the hard wheat used for semolina and pasta. It prefers well-drained soil near pH 6.0–7.0 and a growing season that finishes relatively dry.

Sun

Full sun

Water

Keep moist through establishment and grain filling; avoid waterlogging

Spacing

Dense grain stand; use cultivar-specific row spacing and seeding rate

First harvest

100–140 days

Tips

• Sow into a firm, weed-free seedbed; use the seed supplier’s depth and seeding rate, generally about 1 inch deep for small grains.
• Use a soil test for fertilizer; excess nitrogen promotes lodging and can lower grain quality.
• Keep weeds down early and water during heading and grain filling if rainfall is insufficient.
• Inspect heads for ergot, smut or mold; segregate suspect grain and seek testing before food or feed use.
• Cut when kernels are firm and mature, then thresh, clean and dry to the crop’s safe storage moisture.
• Wheat, barley, rye and triticale contain gluten; oats require appropriate purity controls for gluten-free use.

Choose locally adapted spring durum; wet weather at maturity can damage grain quality.