(Triticum aestivum); Hard White Winter; Awned; a Kusa Seed Society Collection cultivar; Fall-planted; Minimum 25 seeds
This fall planted hard white wheat is one of our shortest in height and earliest to be harvested. As a result, it doesn't lodge either. Phoenix was a joint release of the California Agricultural Experiment Station and the University of Melbourne (Australia) in 1981. I find it to be similar in earliness to Plainsman V with larger potential for yield with more tillers and larger heads with nice sized seeds.
Limited quantity - only 1 pack per person. I will only ship one pack and will refund the additional packs. Why the limit? To allow as many growers as possible to enjoy this cultivar.
Here is a beautifully written description provided by UC Davis at https://smallgrains.ucdavis.edu/cereal_files/WhtCVDescLJ11.pdf:
Phoenix is a hard white winter wheat. It was released jointly by the California AES and the University of Melbourne in 1981. It was selected at the Agricultural Research Institute, Wagga Wagga, Australia from the cross (Yaktana 54//Norin 10Brevor/3/3*Andes/4/Norin 10/Brevor//Lerma Rojo, WW15)*2/5/(WW80, Penjamo 62/4*Gabo 56 /Tezanos Pintos Precoz/Nainari 60). WW15 is very similar to the cultivar Anza. Its experimental designations were WW33 and C810002. Phoenix has a winter growth habit and is short-statured with good lodging resistance. It has medium-late maturity, similar to Anza, when planted from early- to mid-fall in the Central Valley. When planted later than January 1, Phoenix becomes progressively later than Anza as the date of planting is delayed, and may not head if planted in February or March. Spikes are fully awned, fusiform, mid-dense, and erect at maturity. Glumes are white, long and wide, with short glume awns. Shoulders are square. Beaks are acuminate. Awns are white and 9-11 cm long. Kernels are white, hard, mid-long, and ovate. Creases are shallow and narrow. Cheeks are rounded. Brushes are long and collars are lacking. The grain quality of Phoenix is similar to Anza, with low protein content and weak gluten strength. Milling quality is good, with high flour yields. Flour is best suited for general purpose uses rather than bread-making. At the time of evaluation it was resistant to moderately resistant to powdery mildew, stripe rust, and BYD, and susceptible to moderately susceptible to leaf rust and Septoria tritici leaf blotch. It was evaluated as Entry 221 in the UC Regional Cereal Testing program from 1982-1990 for late fall planting in the Central Valley, surrounding areas, the south-central coast region, and southern desert areas of California. Crop Science 25:573 (1985)
