Farro is a general name for three species of ancient hulled wheat: einkorn (farro piccolo), emmer (farro medio), and spelt (farro grande). This grain has been cultivated for thousands of years and is known for its nutty flavor and chewy texture. Farro is a robust grain that often thrives in conditions where modern wheat varieties struggle. This resilience makes it a suitable choice for home gardeners looking to incorporate an ancient grain into their planting rotation.
Preparing the Site and Sowing Farro Seeds
Successful cultivation requires a site that receives full sun exposure throughout the day, as farro is a cool-season crop that needs sufficient light to mature. It generally performs best in well-draining soil, although it has a tolerance for less fertile or stony ground. Preparing a loose, weed-free bed is important for encouraging strong initial growth and root development.
Before sowing, the soil should be lightly tilled or loosened to a shallow depth, and any existing weeds should be removed to reduce early competition. Farro can be planted either in the fall or in early spring, depending on the local climate and specific variety chosen. Fall planting is generally preferred in regions with milder winters, allowing the seeds to overwinter and germinate as temperatures rise in the spring.
The seeds should be sown at a shallow depth of approximately 2 to 3 centimeters (about one inch). For home gardeners, planting in rows is often easiest, allowing for better weed management and a more organized harvest. An optimal seeding rate is about 20 seeds per square foot, spacing rows six inches apart. Immediately after planting, a gentle initial watering is necessary to settle the soil and encourage uniform germination.
Essential Care During the Growing Season
Once the farro seedlings are established, their ongoing care requirements are minimal compared to many other garden crops. Farro is drought-tolerant and typically does not require frequent irrigation once the plants have developed a strong root system. Excessive watering should be avoided, as this can lead to disease or weaken the plant’s resilience.
The grain has relatively low nutrient requirements and often yields well without heavy fertilization. Farro is not highly responsive to large inputs of nitrogen, unlike modern high-yield grains. If the soil is particularly poor, a moderate application of a balanced fertilizer before planting can provide a suitable baseline.
Controlling weeds is a primary concern, especially during the early stages of growth, as young farro plants can easily be outcompeted for resources. Planting in defined rows allows for easier mechanical or manual weeding between the stalks. Maintaining a weed-free environment is also a preventative measure against pests, as weeds can harbor insects and diseases.
Farro generally exhibits good natural resistance to many common pests and diseases. Gardeners should still monitor for issues like aphids or fungal rust, though significant infestations are rare. Proactive management through garden sanitation and good air circulation around the plants helps to keep the crop healthy until harvest.
Harvesting and Processing the Farro Grain
Determining the precise moment to harvest is based on the plant’s appearance, typically occurring in late summer when the stalks and heads turn a golden-yellow color. The kernels inside the seed heads should be hard and dry, signaling that the grain has reached its physiological maturity. When pinched, the grain should be firm and not dent easily, indicating the moisture content is low enough for initial harvest.
The physical harvest involves cutting the mature stalks, either manually using a sickle or scythe, or with mechanical cutters for larger plots. After cutting, the grain must be allowed to dry completely before the next step. This is sometimes achieved by binding the stalks into small bundles and stacking them to cure. This drying process is essential because farro is a hulled grain, meaning the inedible husk remains tightly bound to the kernel after harvest.
The post-harvest process begins with threshing, which separates the grain heads from the straw. For small batches, this can be done by beating the bundles against a hard surface or flailing them. Once separated, the resulting mixture of grain and chaff must be cleaned by winnowing, where a fan or natural breeze blows away the lighter debris from the heavier grain.
The final step for farro is hulling, which removes the tough outer layer protecting the kernel. Unlike modern wheat, this hull does not separate during threshing and requires a specialized process, such as using a grain huller or mill set to a gentle abrasion. After hulling, the clean grain must be thoroughly dried to a safe storage moisture content to prevent spoilage before being stored in airtight containers.