English Squarehead Wheat

Triticum aestivum (A) A traditional soft wheat treasured for its rich history and exceptional baking quality. Originating in Great Britain, it was once the primary thatching wheat thanks to its durable, straw-colored stalks that can reach up to 5 feet tall and stand strong in the field. The mature wheat berries hull easily without specialized equipment, making it a practical choice for small-scale growers and home grain enthusiasts. Flour milled from English Squarehead is low in gluten with a deep, complex flavor, ideal for tender pastries, pie crusts, and other artisan baked goods. It is equally valued for craft brewing and straw work. Well adapted to the Pacific Northwest since the late 1800s, this cold-hardy winter wheat is planted in early autumn to establish before frost and harvested the following summer after vernalization triggers flowering and grain set. Best grown in full sun with well-drained soil, it performs beautifully in rotations or intercropped with other grains or legumes. Recommended seeding rate: 120–150 pounds per acre. Increase rate in lower fertility soils for optimal stand density.