Red Fife Wheat

Triticum aestivum This treasured heirloom is a must grow for gardeners who love to bake. It was originally brought to Canada by Scotsman, David Fife, in 1840. When ground as whole wheat flour, it imparts a unique and delectable flavor of herbs, nuts, and spices into breads, pastries, and other baked goods. Its extraordinary taste has earned it a nomination to the Slow Food Ark of Taste and high demand from artisan bakers. Its proven adaptability means it reliably produces in a wide range of climates as well as a spring or fall-planted crop depending on region. We are very proud to offer this precious variety thanks to a local friend and organic farmer here in Oregon. Recommended seeding rate: 50–100 pounds per acre.