Whole grain wheat – Triticum sativum

Triticum sativum , or soft wheat, is a cereal that has been cultivated for thousands of years. Harvested and cleaned, its whole seeds can be eaten sprouted, cooked, ground, or brewed. They are a complete food, rich in fiber, vitamins, and minerals.

Description

Whole dried grains, golden brown, elongated oval in shape. Crunchy texture. Mild cereal flavor. Can be sprouted, cooked, or ground.

Nomenclature

• Common names: Soft wheat, wheat, wheat
• Latin name: Triticum sativum
• Family: Poaceae (Grasses)
• Part used: Seed
• Form: Whole, loose
• Origin: Temperate zones of the globe, mainly Europe and Asia
• English name: Wheat grain
• German name: Weizenkorn
• Name in Spanish: Grain of wheat
• Name in Italian: Chicco di grano
• Name in Arabic: حبة القمح (Habbat al-Qamḥ)

Main virtues

A natural source of energy, whole wheat is consumed as a cereal, sprouted grain, flour, or porridge. It contributes to a balanced diet and can also be used for homemade macerates or decoctions.

Main constituents

Complex carbohydrates (starch), vegetable proteins (gluten), dietary fiber, B vitamins, minerals (iron, zinc, magnesium), antioxidants.

Use and dosage

• Germination: soak the grains for 12 hours, then leave to germinate for 2 to 3 days, rinsing morning and evening.
• Cooking: cook over low heat for 45 min to 1 hour in water, for salads, pancakes, soups.
• Homemade flour: grind grains for bread, pancakes or pastries.
• Infusion: light decoction of lightly crushed grains (traditional use).

Precautions, side effects and contraindications

• Contains gluten: not recommended for people with celiac disease or known intolerance.
• Store in an airtight container away from insects and moisture.

History and origin

A founding grain of agricultural civilizations, wheat has been cultivated for over 10,000 years. It fed people in ancient times, shaped the agricultural landscapes of Europe, and remains a staple of human nutrition worldwide.

Miscellaneous information

• Storage: dry, away from humidity and insects.
• Packaging: loose, kraft bag or airtight jar.
• Appearance: whole, oval, light brown seeds.
• Odor: Light, dry cereal.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Corpus of ancient food plants
• Ancient and medieval agricultural texts
• Resources on live food and sprouting

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