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Triticum aestivum
Also called Bread Wheat, Wheat, Soft Wheat, Volunteer Wheat
Common wheat is an annual cereal grass grown for its grain, which is milled into flour for bread and many other foods. It is grown as a field crop in temperate regions, and grows best in cool to mild weather with full sun and steady moisture.
Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species. It originated around 8,000 years ago, from the hybridization of an already existing domesticated variety of wheat and the wild goatgrass in the South Caucasus or southwestern Caspian area. About 95% of wheat produced worldwide is this species; it is the most widely grown of all crops and the cereal with the highest monetary yield.
Emmer · Durum wheat · Einkorn · Polish Wheat · Spelt · Timopheev's wheat · Rivet wheat
Text excerpted from the Wikipedia article Common wheat by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
