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Overview
Triticum spp., commonly known as wheat, is a cereal grain that belongs to the grass family Poaceae.
It typically grows to a height of 60 to 120 cm and produces slender, elongated seed heads at the top of the plant.
The leaves are long and narrow, and during post emergence stages and early life it is green to blue/green but turns to gold or light brown as it matures and becomes ready for harvest.
Soil: Well-drained, fertile soils with a pH between 6.0 and 7.5; wheat can tolerate a wide range of soil types but performs best in loamy soils
Maintenance: Wheat requires regular maintenance including fertilisation, weed control, and pest management. Harvesting involves specialized equipment and techniques.
Diseases: Wheat is susceptible to a range of pests and diseases including insects (e.g., aphids, wheat stem sawflies) and pathogens (e.g., wheat rust, Fusarium head blight).
Invasiveness: Wheat is not considered invasive, but it can become weedy in certain environments if not managed properly.
Toxicity: Wheat grains are not toxic and are a staple food for much of the world's population. However, some individuals may have allergies or sensitivities to wheat proteins.
Other Species: Other species in the Triticum genus include Triticum durum (durum wheat) and various wild wheat species.
Comments: Wheat is primarily cultivated for its grains, which are used to make a variety of food products including bread, pasta, and breakfast cereals.
In addition to its culinary uses, wheat straw is used in crafts, building materials, and livestock bedding.
Sheaves are also often woven into shapes and used to decorate - a symbol of fertility and seasonal bounty.
Wheat has also been used in traditional medicine for its purported health benefits.
Author: Bob Saunders.