(Triticum aestivum); Heritage; Landrace; Awned; Fall-planted; Minimum 25 seeds
Borstvete is Swedish for "bristle wheat" which is an apt description of this bristly headed wheat. As a whole grain, Borstvete is an excellent muesli when steamed and "buttery with herbaceous overtones" when boiled. It is often milled into flour for use in bread-making. Nice round plump seeds winnow clean by hand with little effort. A line of Borstvete wheat - Gotland Borstvete is aboard Slow Food's Ark of Taste.
