Description
Common wheat, also known as Triticum aestivum, is a cereal grain that is native to the region spanning from the eastern Mediterranean to the Indus Valley. It is a grass that grows to a height of about 0.8 to 1.2 meters and has long, narrow leaves and a stem that is typically green in color. The plant produces small, inconspicuous flowers that are followed by the development of the wheat kernel, which is encased in a husk.
In terms of appearance, common wheat can be differentiated from other cereal grains by its long, slender leaves and the presence of the wheat kernel, which is typically yellow or light brown in color. The plant grows relatively quickly, with a growth cycle of about 3 to 4 months from planting to harvest.
In terms of growing conditions, common wheat prefers well-draining soil and a moderate climate with ample moisture. It is winter hardy, so it can withstand cold temperatures and frost. To cultivate common wheat successfully, a grower may need to prepare the soil by tilling and adding organic matter, sow the seeds at the appropriate time and depth, and provide adequate moisture and sunlight.
Common wheat is edible, with the wheat kernel being the most commonly consumed part. The kernels can be ground into flour and used to make bread, pasta, and other baked goods. They can also be cooked and eaten whole or used to make porridge. The wheat kernels can be stored for long periods of time in a cool, dry place.
In terms of uses, common wheat has a number of practical applications. The flour made from the wheat kernels can be used in baking, as well as in the production of many processed foods. The straw from the plant can be used as animal feed or as a building material.
