(Triticum monococcum); aka Farro piccolo; Hulled; Awned; a Slow Food Ark of Taste cultivar; Fall-planted
This ancient wheat precursor cannot officially be called Haute-Provence Einkorn because it is not grown in the Alpes-de-Haute-Provence region of southeastern France's Provence-Alpes-Côte d'Azur, but it is derived from that Slow Food Ark of Taste cultivar.
The smallest of ancient grains, hence the farro piccolo distinction, Provence is milled for flour, enjoyed as a whole grain and even used in brewing. Plants are winter hardy and productive of their slender, awned, spikes.
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