A beardless spring wheat. The compact head is medium long, with a soft kernel. Highly adaptable, nutritious, delicious, and versatile in the kitchen. The soft kernels are easy to grind and better for using in pastry due to its low protein content. When milled, it produces a light, white flour with a slight sweet taste. For areas with mild winter climates, White Sonora is planted and sprouts in the fall, from approximately November to December and harvested in June before the onset of the summer rains. Plant in the spring in other areas. The hulls are easy to remove without specialized equipment, making it a good option for small garden operations.
Originally brought into the U.S. from Magdelena Mission in northern Sonora, where it has been grown since around 1670. Common among the Pima and Yuma after 1820 who became large-scale wheat exporters. Piman growth of White Sonora is credited with the prevention of starvation among both the Union and Confederate soldiers during the Civil War when millions of pounds were produced and exported east.
The flour gave rise to the oversized tortillas used for burritos and burros common in Borderlands cuisine. The wheat berries (the entire unprocessed wheat kernel) can be used in stews. The wheat berries are also used to make wheat beers. Organically grown. Approx. 28g/700 seeds per packet. A single packet of wheat seeds will plant a 3 ft x 3 ft with a dense stand of wheat. An 8 oz packet of seed will be enough to cover a 35 ft x 35 ft (1225 sq ft) plot. Larger areas should use a seeding rate of 70-100 lbs per acre.
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