(Triticum carthlicum); aka Karthlian Wheat; Heritage - Centennial; a Slow Food Ark of Taste cultivar; Spring-planted; Minimum: 50 seeds
Distinguished for its good baking characteristics, Dika wheat is a landrace red wheat native to the Georgian Republic's Caucasus region that has been under cultivation for at least 8000 years. Known to tolerate severe climates, Karthlian wheat’s kernels are free-threshing, flinty, and generally red. Russian seedsman Nikolay Vavilov is credited for first describing Dika in 1918.
We sourced our seed stock from Indiana seedman John Sherck of Sherck Seeds. Learn more at Slow Food's Dika Wheat page
