Growing the world’s most widespread cereal grain in a home garden is completely possible, offering a unique and rewarding experience. Wheat is cultivated for its edible dry seed, the kernel or berry. While a backyard plot will not produce a substantial yield, it provides a hands-on educational opportunity to understand the source of flour and whole grains. The process involves careful planning, from selecting the right variety to mastering the final processing steps, which differ significantly from growing typical garden vegetables.
Selecting the Ideal Wheat Type and Site
The first decision involves choosing between two main types: Winter Wheat and Spring Wheat, which determines the planting and harvesting schedule. Winter wheat is planted in the fall, establishes roots, goes dormant during winter, and is harvested the following summer, typically yielding more grain. Spring wheat is sown in the early spring, has a shorter growing cycle, and is ready for harvest in the late summer or fall. Spring wheat is often simpler for beginners because it avoids the risk of winterkill.
Wheat plants require a location that receives a minimum of six to eight hours of direct sunlight each day for optimal growth and grain production. Although a small plot is sufficient for a hobby yield, wheat needs broad, open areas to thrive, unlike vertical crops. Home growing is generally more about the experience than producing a large food supply.
Preparing the Soil and Sowing the Seeds
Wheat thrives in well-drained, loamy soil with a slightly acidic to neutral pH, ideally ranging from 5.5 to 7.5. Before planting, the soil bed should be tilled to a depth of about six inches to ensure a texture suitable for root establishment. Applying compost or enriching the soil with phosphorus can benefit the crop, but excessive nitrogen should be avoided as it can stunt growth.
Sowing should be done at a shallow depth, typically one inch for spring wheat and two inches for winter wheat, to promote rapid emergence. For a small backyard plot, broadcasting the seeds—scattering them evenly across the prepared soil—is a common method, aiming for a density of about 20 to 30 seeds per square foot. After broadcasting, lightly rake the surface to cover the seeds, and immediately water the area thoroughly to initiate germination. Maintaining consistent moisture until the sprouts appear is important for a strong start.
Ongoing Care and Seasonal Maintenance
Once the wheat has germinated, water management shifts because the crop is relatively drought-tolerant. Home growers should provide supplemental water during extended dry periods, especially during the tillering stage when new shoots form and during the grain-filling stage. Drip irrigation is an effective method as it delivers water directly to the roots and keeps the foliage dry, which helps prevent fungal issues.
Fertilization, particularly the application of nitrogen, is sometimes necessary to support the plant’s growth cycle. If the soil is not already rich, a light top-dressing of nitrogen can be applied early in the spring to encourage tillering and healthy stalk development. For a small backyard patch, weed control is best handled manually, as young wheat can easily be mistaken for grassy weeds. Monitoring for common pests and diseases ensures problems are addressed quickly before they reduce the harvest.
Harvesting the Grain and Post-Harvest Processing
Determining the correct time to harvest is straightforward: the wheat is ready when the stalks and heads have turned from green to a golden-yellow or brown color. The kernels inside the head must be hard and no longer chewy. The straw must be completely dry before cutting, which is usually done by hand using a sickle or sharp scissors close to the ground. Once cut, the stalks can be bundled into sheaves and left to dry for an additional week to ten days before processing begins.
Threshing
Threshing separates the grain from the head and stalk. For small amounts, this is done by placing the dried heads in a strong cloth bag or bucket and physically beating or stomping on them to release the kernels. A simple method involves using a flail or a power drill with a chain attachment inside a five-gallon bucket to quickly break up the heads.
Winnowing and Storage
Winnowing is the final step, separating the light, unusable chaff from the heavier grain. This is traditionally achieved by slowly pouring the threshed material from one container to another in front of a fan or on a windy day. The airflow carries the light chaff away while the grain falls cleanly into the lower bucket. The harvested grain should be dried completely on a flat surface for about 24 hours to ensure no moisture remains before being stored in an airtight container.