Common Wheat

Written by Moonflower and Concept by James Woodwright.

Common wheat is a domesticated variety of cereal grain. This species of wheat (wheat being the term for the genus Triticum and not an actual species) makes up the vast majority of wheat production. It has become an important staple food throughout Willinghurst Cray.

Physiology

A single wheat plant can produce up to thirty-five shoots depending on cultivar. Each shoot can have up to fifteen leaves depending on season and variety.
Wheat produces leaves in a telescoping fashion as it grows. Leaves are produced up until the transition to reproduction. The last leaf produced by a wheat plant is known as the flag leaf. This flag leaf is denser than other leaves, and can photosynthise more effeciently.
Common wheat is a free-threshing variety of wheat. Its hulls are fragile, and the rachis, or stem, is tough. On threshing, the chaff breaks up and releases the grains.

Uses

This bread here is the best for sandwiches, I'm telling you. Just two slices, a bit of mayonnaise, ham, and some cheese. My children love it more than usual.

— A housewife named Sarah to her friend Mary

Common wheat has a variety of uses. The seeds can be ground into flour to make breads, crackers, biscuits, pastries, or noodles. The grains can be made into porridge or pottage.
Wheat can be partially germinated via a process known as malting to make alcohols like beer and, to an extent, whiskey.
The straw of the plant can be used for thatch roofing.

Field of Wheat by moonflower-writer with NightCafe

Other Names
Bread Wheat
Wheat (colloquially)
Scientific Classification
Triticum Aestivum

Article Contents

Acknowledgements

Image Acknowledgement

Field of Wheat by moonflower-writer with NightCafe

Further Reading

Wikipedia's page on Wheat
Wikipedia's page on Common Wheat