Einkorn
Triticum monococcum
The first wheat, domesticated near Göbekli Tepe about 10,500 years ago; hardy, hulled and full of flavour.
Hardiness: zones 3 to 9
Light: full sun
Size: about 3 ft tall, 0.5 ft wide
Harvest: year-round
From: Karacadağ hills, southeast Turkey
Drought-hardy once established
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food.
Native to: Mediterranean, Sahara & Arabian deserts, Central Asian steppe. Hardy in zones 3 to 9.
The story
Einkorn was the first wheat. Genetic studies trace it to the Karacadağ hills in southeast Turkey, near Göbekli Tepe, where it was domesticated about 10,500 years ago. Ötzi the Iceman carried einkorn 5,300 years ago, and Turkish villagers in Kastamonu still grow it as siyez for bulgur.
Planting
Full sun, ordinary or poor drained soil. Sow in autumn where winters are mild, or in early spring, an inch deep in rows.
Growing
Einkorn is hardy and needs little feeding or water; too much nitrogen makes it fall over. Keep it weeded while young.
Harvest and use
Harvest when the heads turn gold and brittle. The grain is hulled, so pound or rub it free, then cook whole, crack into bulgur or grind into a golden, nutty flour.
What to watch for
Lodging in rich soil; hulls take work to remove by hand.
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More annual vegetables, herbs and grains
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home