Spelt Seeds – Organic, Heirloom (Triticum spelta) Ancient organic grain with a nutty taste. Bakes beautifully, grows well in cool climates, and improves soil

Minimum: 250+ Seeds

Rediscover the Grain That Fed the Ancients, Grow Organic Spelt in Your Own Backyard

If you're the kind of grower who lights up at the sound of fresh bread cracking from the oven, or if you collect seeds that carry stories in every grain, then spelt is calling your name. This ancient wheat cousin isn’t just a pantry staple; it’s a living piece of agricultural history, packed with flavor, resilience, and regenerative power.

Spelt (Triticum spelta) is an heirloom grain with deep roots in Europe and the Middle East, beloved by both farmers and bakers for over 7,000 years. The moment you harvest your first golden heads, you’ll understand why. The kernels are plump and slightly sweet, with a signature nutty richness that makes bread sing and pastries unforgettable. And the stalks? Tall, elegant, and wind-whipped like wheat's wilder cousin, ideal for cool, temperate climates and beautiful in the field.

Why Gardeners, Bakers, and Seed Lovers Choose Spelt:

• Unmatched Baking Flavor: With its high protein content and rich, nutty aroma, spelt makes flour that’s perfect for artisanal breads, sourdough, pancakes, and pasta.

• Cool-Climate Friendly: Spelt thrives where modern wheat can struggle. It overwinters like a champ, making it a go-to grain for Zones 5–8.

• Soil-Builder: With long roots and a hardy growth habit, it breaks up compacted soil, scavenges nutrients deep down, and adds organic matter post-harvest.

• Historical Heirloom: Unlike common wheat, spelt hasn’t been overly hybridized. It retains its original husk and rich genetic integrity, ideal for seed savers and those avoiding modern grain sensitivities.

• Low Input, High Reward: Spelt tolerates poor soils, requires less fertilizer than modern wheat, and resists disease naturally. A real workhorse for regenerative and organic farms.

How to Grow Spelt at Home (Yes, You Can!):

Plant spelt in early fall for a late spring harvest. In Zones 5 through 8, sow directly in weed-free soil between September and November, about 1–1.5 inches deep and 4–6 inches apart. Spelt prefers full sun and well-drained loam or clay-loam but is surprisingly adaptable. It doesn’t mind lean soils and actually improves them over time.

Once established, spelt needs little care beyond occasional weeding. Water during prolonged dry spells, but don’t overdo it, this grain likes it a little tough. Come early summer, watch the heads bend and golden. Harvest when the grain feels hard between your teeth, thresh, and store dry.

Tips from the Field:

• Plant like winter wheat, fall-sown is best

• Grows up to 3–4 feet tall

• Matures in 8–9 months

• Protect from birds during seedling stage

• Great for no-till systems and organic rotations

Use It All:

• Kitchen: Grind for flour, soak for whole grain salads, or add to soups for chew.

• Livestock: Chickens, goats, and pigs all appreciate the nutritious grain and straw bedding.

• Seed Collection: Save your own, spelt keeps its husk but stores long and germinates reliably.

Ancient Grain. Modern Magic.

Spelt isn’t just for farms, it’s for anyone who wants to work with their hands, connect to their food, and create something nourishing from the soil up. Few seeds offer such flavor, resilience, and history in one package.

Plant this heirloom grain and bring timeless beauty, nutrition, and utility to your homestead or garden. Limited quantities available each season, reserve your seeds before they're gone.