Spelt

Spelt is an ancient hulled wheat used for flour and whole grains. It grows in well-drained soil with moderate fertility; tall varieties lodge readily with excess nitrogen.

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

Usually following summer from autumn sowing; cultivar-dependent

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 mature heads, dry and thresh, then dehull before food preparation; all these wheats contain gluten.

Many spelt varieties are winter types; choose seed suited to your region and arrange dehulling before planting.