Improved Red Fife Wheat

Originating in Russia, this heritage grain became North America’s preferred wheat variety in the 19th century. Its broad genetic diversity makes it widely adaptable to many growing conditions. Can be grown as a winter or spring wheat, though in far northern states, it’s best only as a spring wheat. Makes a superb bread flour. Organic.

These heritage wheats are proving to be more digestible for many people who cannot eat modern grains. Approximately 600 seeds per 1oz. Sow at 2oz. per 100 sq. ft., 3-4# per 1000 sq. ft., or 100-125# per acre.