Wheat is in the news this year (recall export restrictions from Ukraine and India). We don’t usually think of wheat as a home garden crop, but it does grow well in this area.
In 2017, 2019, and 2021 I planted wheat on a small section of my community garden plot in Gaithersburg. I planted hard red winter wheat in late October in a 5′ x 7′ plot in full sun. Winter wheat needs about 8-10 weeks of growth before the ground freezes, at which time it should be about 5-6″ tall. Rows can be 6″ apart, so it also serves as a cover crop over the winter. I surrounded it with a rabbit barrier of chicken wire.
In spring, the wheat grew to about 4′ in height and began to form kernels in May, and I encountered my first challenge – birds. Sparrows swooped in and started eating the young seed heads. Recycling some cicada netting over the top and draping it over the chicken-wire fence surrounding the wheat was effective for a while, but when the stalks began to mature and dry, the pesky little sparrows found ways to get in. I had to use clothespins to secure the netting to the chicken wire.
Harvest time was in early June. I found an old scythe in my community garden toolshed, sharpened it in my kitchen, and cut the wheat stalks about 18″ long. After gathering them into sheaves and tying each bundle with a shoestring, I hung them to dry for a couple of weeks. The second challenge was threshing.
There are lots of ideas on the internet for threshing; that is, removing the grain from the stalks. An ancient no-machinery method is to walk on the wheat heads, or hitch your animals to a circular contraption and have them walk around and around over it. We preferred a more sanitary way. Other methods repurpose bicycles and other machinery to release the grains. Or you can beat the stalks against the inside of a bucket. In my case, I put my husband to work bashing a pillowcase of wheat heads against the floor and then stomping on the pillowcase.
Next comes winnowing. I set a simple household fan on the kitchen counter and poured the wheat berries into another bowl in front of the fan. The heavy kernels dropped into the new bowl and the chaff, which was much lighter, blew away. (This required a major cleanup of my kitchen. It could definitely be done outdoors!)
To preserve the wheat berries, I packed them into jars and plastic containers and stuffed what I could into the freezer. When we are ready to make bread, I thaw a jar of the wheat and grind it with a NutriMill electric grain grinder. That does an excellent job, and I make bread using half whole wheat and half good quality white bread flour. Pass the raspberry jam!
Linda Davis is a Master Gardener living in Gaithersburg, Maryland. She completed the Master Gardener course in Virginia in 1997.
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