Oatmeal Farm Network | Wheat Varietals

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Salinity Level	Hardiness Zone	Humidity	Water (in/wk)
Black Einkorn	A variety of Einkorn wheat with a dark color, known for its nutty flavor.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Club Wheat	A soft, low-protein wheat used for making cakes, crackers, and other baked goods.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Club Wheat	A soft, low-protein wheat used for making cakes, crackers, and other baked goods.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Durum Wheat	A hard wheat variety with high protein content, used primarily for pasta and semolina.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Durum Wheat	A hard wheat variety with high protein content, used primarily for pasta and semolina.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Einkorn	The oldest known wheat variety, prized for its rich flavor and higher nutrient content, often used in health foods.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Emmer (Farro)	An ancient wheat species, often used in salads and soups, known for its chewy texture and nutty flavor.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Freekeh	A green wheat variety that is harvested while still young and roasted, commonly used in Middle Eastern cuisine.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Hard Red Spring Wheat	A high-protein wheat known for its excellent bread-making quality, used in baking.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Hard Red Winter Wheat	A common wheat variety in North America, high in protein and used for bread-making.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Hard White Wheat	A hard-grained wheat variety with a light color, used for bread and tortillas.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Kamut	An ancient wheat variety known for its large size, high nutritional value, and nutty flavor.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Khorasan Wheat (Kamut)	An ancient grain with large kernels, used in specialty products and health foods, known for its rich, buttery flavor.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Red Fife	A heritage variety of wheat prized for its rich flavor, used in artisan bread and baking.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Red Wheat	A variety with a reddish-brown color, often used for whole-wheat flour.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Soft Red Winter Wheat	A low-protein wheat variety used for making pastries, cakes, and crackers.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
Soft White Wheat	A low-protein wheat that is soft and sweet, commonly used for pastries and cakes.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Soft White Wheat	A low-protein wheat that is soft and sweet, commonly used for pastries and cakes.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Spelt	An ancient wheat variety known for its nutty flavor, used in artisan bread and health foods.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Spelt	An ancient wheat variety with a nutty flavor, used in artisan bread and health foods.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
Triticale	A hybrid of wheat and rye, developed for higher yield and disease resistance, used in animal feed and baking.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
White Sonora	An ancient wheat variety with a soft, sweet flavor, often used for tortillas and pancakes.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2
White Sonora Wheat	One of the oldest varieties of wheat grown in North America, used in tortillas, bread, and pastries.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	< 2	9A	Moderate
White Wheat	A low-protein wheat that is soft and sweet, commonly used for pastries and cakes.	Loamy Soil	7.4 - 7.8	Low (1% - 2%)	2 - 4	9A	Moderate	1 - 2