EMMER

Emmer wheat is a wild species of wheat officially known as Triticum dicoccoides.
A low yielding, tall (2m) awned wheat (has spikes) with small grains and originating from a mutation with no husk. Closely related to the modern durum wheat used for pasta, Emmer dates from approximately 7000 BC. This wheat along with barley, has been found on sites, including the Pyramids, all over the near east and Europe from the earliest times. In fact Emmer wheat was the staple cereal of prehistory, the real reason why early agriculture actually worked. Even today it is still grown in remote areas of Turkey and Syria.

Einkorn

Einkorn Triticum monococcum is said to have been widely cultivated in Neolithic times and, by the Iron Age, Bread Wheat T. aestivum was sustaining populations in much of Europe. A sub species, Club wheat T. compactum, was notably grown by Neolithic farmers in Swiss lake side villages. Identification of the types of crops grown in the Iron Age comes from 3 sources of evidence; carbonised seed, pollen grains and impressions of seed fired into pottery. In proportion related to the climate of the site; Einkorn is more resistant to cold, heat, drought, fungoid diseases and bird predation, although its yield is lower than those of emmer, spelt and naked wheat

Spelt.

Similar to Emmer but with a tough husk that cannot be removed. Spelt Triticum spelta was probably first sown and harvested in the Bronze Age. Spelt has an appalling yield (by weight, not volume) and even when threshed is mostly husk, consequently it is not surprising that Bronze Age man had very worn teeth. Along with Emmer wheat, Spelt was grown extensively in Britain during the late Iron Age and the Roman period. Its modern use is for specialist bread and breakfast cereals

Oats Avena sativa

Highest in protein, lowest in carbohydrates, and rivals wheat as the most nutritious of the cereal grains. Easily threshed for the grain, avoiding the very difficult processing of hulled varieties. Likes more water than other grains and does well on any fairly fertile soil. Holds up well in climates with moderate frosts. Abundant straw makes a good compost crop.

Barley Hordeum vulgare

Ancient Biblical, Egyptian, and Tibetan crop. Has more protein than corn, but less than wheat. A forgiving grain for the gardener - it is hardy to extreme weather, and can do well in poor soil. Easily threshed and very nutritious. Has a short growing season - it can produce more nutrients per day of in-ground growing time than most others. This delicious whole grain makes a fine flour, porridge, or toasted meal, and more importantly (he he) it 'malts' well and can be used for making beer!

RYE GRAIN Secale cereale

Origin: Iraq, Turkey, Europe
Rye is more tolerant of soil acidity than wheat or oats. Can be grown as pasture or grain.