Many farmers here in Switzerland grow urdinkel - ancient spelt. In the USA most farmers grew it also until around the 1920s but then a new wheat came out that was easier to process. Spelt has thicker hulls and wears down the mill faster so the mills switched to the new wheat and the farmers all had to switch too.
Based on the name I think ur (ancient) Dinkel (spelt) is even older than regular spelt but I'm not sure. All I know is that it makes great crackers but terrible pasta and ok bread but not great.
Terrible pasta? I solely buy spelt (dinkel) pasta of I can choose.
Maybe you mean it gets more sticky if you cook it too long? But al dente I think it's amazing. It has a nutty taste that works very well with tomatoes if you ask me.
key points about wheat Gross (the Italian farmer) discovered in 1990 his attic:
+ It fared better during droughts, growing so tall that it overshadowed the weeds. It didn’t need fertilizer or herbicides.
+ It's height can be a liability. Heavy winds, rains and hail can make the tall stems flip over before the grain ripens, ruining harvests.
+ Working with the lab of Teofilo Vamerali, Perobelli determined that the grain was Triticum turgidum—literally “swollen wheat” in Latin. Known in English as “poulard wheat,” it had originally evolved in what today are Turkey, Egypt and other nearby Mediterranean countries. And searching agricultural references, Perobelli found that it had been grown in Italy, too, until farmers shifted toward higher-yield commercial varieties. That solved the mystery of the seed bag stashed away in the attic: It had survived because Grossi’s grandfather saved some of the heritage grains.
I know I tend to like some takeaway "summary" comments on HN, but this one just feels like snippets from an LLM reading the article. What's the thinking? The original text isn't particularly long or dense, and this isn't commentary.
It's hand curated verbatim extracts designed to encourage HN members to read the full article. The clickbait title does not provide accurate context for the article which details events from 1990.
Reasonable people may differ and your mileage may vary. What were your key takeaways from the article?
I left out the points about shortcomings of Bourlag's wheat and the value of genetic diversity in a population. But my focus was to encourage people to read an article I found significant.
On a side note I don't use AI to craft HN comments beyond sometimes using Grammarly to check them for basic errors.
Height is a solvable problem today. Chemical growth regulators make wheat shorter and prevent it from buckling and falling over. They aren't the most suspect chemicals, but not exactly above all suspicion neither...
Height is a solvable problem today. Chemical growth regulators
Or you do what Claudio Grossi did, and you mix the ancient grain with short growing grains that add stability. Sometimes the solution is simpler then just throwing chemicals at the problem.
This is a great practical approach, but when you harvest the crop you get a mix of higher crop and lower crop. It is more difficult to sell some mix than a pure crop with known properties. Technically, it would be possible to build a harvester with two cutters at different heights to separate the crops, but I've never seen one.
You forgot about the height. It will overshadow the smaller crop, and lack of sunlight on this smaller crop may simply not produce any ears as a result. Just a "balcony farmer" but that is what i have seen with most plants that are overshadowed by dense/taller plants.
A good story that touches on this is the Wizard and the Prophet, covering Norman Borlaug's efforts to crossbreed wheat that wasn't too tall, was resistant to blight, etc.
It seems like the genes that cause long stalks also have other benefits, otherwise they'd have been bred out a long time ago. At least that is what I figure.
- move slighly more of the plants energy into the seed
- prevent wind damage. (small farms bordered with trees was more typical historically)
On the historical side;
- The long stalks allow the crop to be bundled and dried without the seed touching the ground.
- It makes the stalks themselves useful as a building material in walls, roofs, isolation, bedding.
- It makes for a good grip as the seeds are pulled form the stalks with an historical thresher.
In short, we didn't start breeding grains to be short until modern post industrial farming techniques. Short grain does provide better yield on industrial mono-crop farming. But would have been seen as worse historically.
Problem with modern grains
1) gluten
2) weed killers/ pesticides
3) lack of nutritional value
My father and many other people in my family increased to neutral millets and started giving up wheat as much as they can.
Those problems are worth solving for or roll back to grossini seeds and use his creative technique to not let it withered by wind and let’s you have better nutritional value
Lodging is still a big problem even with modern varieties and growth regulators and even pre-modern wheat plants were probably shorter than they were originally.
Friends of mine found some unknown seeds in a rental they'd just moved into and planted it. When they saw what sprouted they decided they should probably burn the evidence, slowly, one bud at a time.
These are all just unsubstantiated claims from someone promoting a product. The reason the entire world switched to dwarf varieties is that full height wheat falls over in heavy storms and this can lead to a loss of entire harvests and major famines.
This grain, while interesting, is far far less productive than modern varieties and less efficient to grow. It's valuable for genetic diversity and rediscovering it is wonderful and valuable, but it is more or less worthless for farmers as anything other than a novelty.
It's not really just a storm risk. The higher yeilding your wheat the higher risk of lodging, so growing tall wheat in poorer conditions is fine, but the higher the grain weight the higher the risk of lodging.
> It also had more arginine, an amino acid that children need to grow.
My kingdom for even a tiny bit of scientific literacy amongst people who are reporting on science.
Not only is this absurd ("children" need all amino acids to grow...as does anyone else), arginine isn’t even one of the essential amino acids. Your body makes it unless something is seriously wrong.
Gluten allergies are relatively rare and extreme. People with Celiac have a major, sometimes life threatening reaction to gluten.
People who do not have Celiac and say they are gluten sensitive usually are not. They are either experiencing a nocebo effect or have gas from other components of wheat rather than gluten. Actual non Celiac reactions to gluten are minor if they exist at all. So when someone says they are gluten sensitive it is overwhelmingly likely they either have Celiac and even a very very tiny amount of gluten will cause them horrible consequences, or they are incorrect and they are not sensitive to gluten at all.
20 years ago I was "that guy" who went "uhm, actually, you almost certainly don't have celiac". Alas, my efforts did not stop the trend, and today the nocebo effect for gluten has become a multi-billion dollar racket.
To be fair, the people with psychogenic gluten intolerance have massively increased the availability and variety of gluten-free foods for people with real Celiac disease. They seem to be doing more good than harm on balance.
From what I understand, most "ancient" grains had far less gluten; it's the modern variants that have caused the widespread gluten issues we see today.
American Red wheat is, as far as I know, the "hardest" wheat on the planet - breadmakers use it to "fortify" flours from Europe that do not have enough gluten (... forming amino acids).
Whilst having a high amount of gluten forming amino acids might sound good in prinicple, in fact breads do not rise as well when too much is present (the gluten is too strong, fighting the expansion of the dough from the leavening agent).
Cakes require flours to have less gluten forming amino acids again.
I'm not sure about pastry though, a bottom pastry for a pie I would guess needs to be quite strong, but I have no idea if there is an upper limit.
The point here is, flours can be as strong as they like, but too much is actually bad for breadmakers - meaning - gluten levels in the diet aren't changing that much.
Edit: I forgot to mention, some parts of China have a pure gluten dish - where they hydrate the gluten forming amino acids, then "wash" the starch out, leaving only the gluten, which they then cook and eat - so 100% Gluten
> All of the wheat types Grossi had previously seen grew only one such ear. But the tall wheat grew a full seven ears, always in the same pattern: a long one with six shorties bunched up around it like little fingers. Even the kernels themselves were bigger than those of average wheat. And unlike the typical pale-yellow wheat kernels, they came in a rainbow of colors—yellow, black, red, white and even green, sometimes all on the same stem. Grossi, a grain farmer his whole life, had never seen anything like it. “I thought it was a freak of nature,” he says. He couldn’t find a mention of it in agricultural books.
Thanks for sharing the story about this ancient wheat but I recall reading about this highly productive type of grains not in agriculture books but in holy books.
Fun facts, this type of miracle grain is mentioned in Abrahamic religions holy books namely Bible (Old Testament) and Quran.
In Surah Al-Baqarah (2:261), "The example of those who spend their wealth in the cause of Allah is that of a grain that sprouts into seven ears, each bearing one hundred grains. And Allah multiplies ˹the reward even more˺ to whoever He wills. For Allah is All-Bountiful, All-Knowing."
In the Book of Genesis (Genesis 41:5), "He fell asleep again and had a second dream: Seven heads of grain, healthy and good, were growing on a single stalk."
This exact multiplication of deeds described in the Quran demonstrates the 700-to-1 ratio represents the actual biological maximum yield for that specific ancient wheat variety under optimal conditions.
All this while I thought the description is metaphorical allegory, but it seems originated from real grains of wheat phenomenon.
The scriptures specifically mentioned "sanabila" a type of grain with multiple ears branching out from a single stalk unlike rice paddy that's grow ears differently.
Another fun facts, in Arabic the word "sabil" meaning providing freely flowing water to travellers, and sanabila share the same root word, most probably derived from this very verse, because charity in Arabic, Hebrew and Aramaic is sadaqa.
Please note the only Quran in Chapter of Al- Baqarah (Female Cow) mentioned the analogy of multiplications for doing good deeds [1].
The other verses, one verse inside Bible in Chapter Genesis and two verses inside Quran in Chapter Yusuf (Joseph) refer to Egypt Pharaoh's or King's dream, respectively. This led to the introduction of the brilliant economic policy that saved Egypt kingdom from the severe famine that effect other sorrounding kingdoms at the time as per Yusuf's advice based on the correct interpretation of the King's dream [2],[3],[4]. Yusuf later become one of the appointed ministers of Egypt from the very humble beginning of a slave boy, and brought along other Jews to start migrating to Egypt.
Apparently Quran is more accurate since during prophet Yusuf time Egyptian rulers are called King not Pharaoh yet. Only later stage of Egyption Kingdom during Musa (Moses) time, Quran correctly refer to Pharaoh (meaning owner or king of great house) not King.
Planting 600 acres of a single genetically identical grass and blasting them with insecticide and herbicide... kinda already does as much damage one could possibly try to do.
As the article clearly states it was the farmer himself who made the initial ID of the grain based on a bible passage he heard at church. It’s not a quote the Smithsonian added for the hell of it.
If a straightforward account of a story offends your sensibilities, rather than complaining, simply move on.
Is it? It seems to describe exactly what happened: a farmer finds a sack of grain in his attic left by his great grandfather and plants them for the hell of it. Interesting things result.
Based on the name I think ur (ancient) Dinkel (spelt) is even older than regular spelt but I'm not sure. All I know is that it makes great crackers but terrible pasta and ok bread but not great.
Maybe you mean it gets more sticky if you cook it too long? But al dente I think it's amazing. It has a nutty taste that works very well with tomatoes if you ask me.
+ It fared better during droughts, growing so tall that it overshadowed the weeds. It didn’t need fertilizer or herbicides.
+ It's height can be a liability. Heavy winds, rains and hail can make the tall stems flip over before the grain ripens, ruining harvests.
+ Working with the lab of Teofilo Vamerali, Perobelli determined that the grain was Triticum turgidum—literally “swollen wheat” in Latin. Known in English as “poulard wheat,” it had originally evolved in what today are Turkey, Egypt and other nearby Mediterranean countries. And searching agricultural references, Perobelli found that it had been grown in Italy, too, until farmers shifted toward higher-yield commercial varieties. That solved the mystery of the seed bag stashed away in the attic: It had survived because Grossi’s grandfather saved some of the heritage grains.
Reasonable people may differ and your mileage may vary. What were your key takeaways from the article?
I left out the points about shortcomings of Bourlag's wheat and the value of genetic diversity in a population. But my focus was to encourage people to read an article I found significant.
On a side note I don't use AI to craft HN comments beyond sometimes using Grammarly to check them for basic errors.
Or you do what Claudio Grossi did, and you mix the ancient grain with short growing grains that add stability. Sometimes the solution is simpler then just throwing chemicals at the problem.
You harvest the top crop, the one you want, cutting above the lower height, then go back through and make a second pass with the head lower.
You'll lose some of the lower crop, crushed under the wheels, but it was there as bonus anyway.
- allow modern machines to harvest it more easily
- move slighly more of the plants energy into the seed
- prevent wind damage. (small farms bordered with trees was more typical historically)
On the historical side;
- The long stalks allow the crop to be bundled and dried without the seed touching the ground.
- It makes the stalks themselves useful as a building material in walls, roofs, isolation, bedding.
- It makes for a good grip as the seeds are pulled form the stalks with an historical thresher.
In short, we didn't start breeding grains to be short until modern post industrial farming techniques. Short grain does provide better yield on industrial mono-crop farming. But would have been seen as worse historically.
My father and many other people in my family increased to neutral millets and started giving up wheat as much as they can.
Those problems are worth solving for or roll back to grossini seeds and use his creative technique to not let it withered by wind and let’s you have better nutritional value
Yes, I spent an interesting week hanging out at the cinema!
This grain, while interesting, is far far less productive than modern varieties and less efficient to grow. It's valuable for genetic diversity and rediscovering it is wonderful and valuable, but it is more or less worthless for farmers as anything other than a novelty.
My kingdom for even a tiny bit of scientific literacy amongst people who are reporting on science.
Not only is this absurd ("children" need all amino acids to grow...as does anyone else), arginine isn’t even one of the essential amino acids. Your body makes it unless something is seriously wrong.
People who do not have Celiac and say they are gluten sensitive usually are not. They are either experiencing a nocebo effect or have gas from other components of wheat rather than gluten. Actual non Celiac reactions to gluten are minor if they exist at all. So when someone says they are gluten sensitive it is overwhelmingly likely they either have Celiac and even a very very tiny amount of gluten will cause them horrible consequences, or they are incorrect and they are not sensitive to gluten at all.
https://pubmed.ncbi.nlm.nih.gov/27523634/
https://pubmed.ncbi.nlm.nih.gov/29102613/
Here's one that I learned about via their YouTube channel
https://mtranchrescue.com/products/7-s-true-whole-wheat-flou...
That's obviously an oversimplification.
Whilst having a high amount of gluten forming amino acids might sound good in prinicple, in fact breads do not rise as well when too much is present (the gluten is too strong, fighting the expansion of the dough from the leavening agent).
Cakes require flours to have less gluten forming amino acids again.
I'm not sure about pastry though, a bottom pastry for a pie I would guess needs to be quite strong, but I have no idea if there is an upper limit.
The point here is, flours can be as strong as they like, but too much is actually bad for breadmakers - meaning - gluten levels in the diet aren't changing that much.
Edit: I forgot to mention, some parts of China have a pure gluten dish - where they hydrate the gluten forming amino acids, then "wash" the starch out, leaving only the gluten, which they then cook and eat - so 100% Gluten
Thanks for sharing the story about this ancient wheat but I recall reading about this highly productive type of grains not in agriculture books but in holy books.
Fun facts, this type of miracle grain is mentioned in Abrahamic religions holy books namely Bible (Old Testament) and Quran.
In Surah Al-Baqarah (2:261), "The example of those who spend their wealth in the cause of Allah is that of a grain that sprouts into seven ears, each bearing one hundred grains. And Allah multiplies ˹the reward even more˺ to whoever He wills. For Allah is All-Bountiful, All-Knowing."
In the Book of Genesis (Genesis 41:5), "He fell asleep again and had a second dream: Seven heads of grain, healthy and good, were growing on a single stalk."
This exact multiplication of deeds described in the Quran demonstrates the 700-to-1 ratio represents the actual biological maximum yield for that specific ancient wheat variety under optimal conditions.
All this while I thought the description is metaphorical allegory, but it seems originated from real grains of wheat phenomenon.
The scriptures specifically mentioned "sanabila" a type of grain with multiple ears branching out from a single stalk unlike rice paddy that's grow ears differently.
Another fun facts, in Arabic the word "sabil" meaning providing freely flowing water to travellers, and sanabila share the same root word, most probably derived from this very verse, because charity in Arabic, Hebrew and Aramaic is sadaqa.
Please note the only Quran in Chapter of Al- Baqarah (Female Cow) mentioned the analogy of multiplications for doing good deeds [1].
The other verses, one verse inside Bible in Chapter Genesis and two verses inside Quran in Chapter Yusuf (Joseph) refer to Egypt Pharaoh's or King's dream, respectively. This led to the introduction of the brilliant economic policy that saved Egypt kingdom from the severe famine that effect other sorrounding kingdoms at the time as per Yusuf's advice based on the correct interpretation of the King's dream [2],[3],[4]. Yusuf later become one of the appointed ministers of Egypt from the very humble beginning of a slave boy, and brought along other Jews to start migrating to Egypt.
Apparently Quran is more accurate since during prophet Yusuf time Egyptian rulers are called King not Pharaoh yet. Only later stage of Egyption Kingdom during Musa (Moses) time, Quran correctly refer to Pharaoh (meaning owner or king of great house) not King.
[1] Quran, Al-Baqarah 2:261:
https://quran.com/en/al-baqarah/261
[2] Bible, Genesis 41:5:
https://www.biblegateway.com/passage/?search=Genesis%2041%3A...
[3] Quran, Yusuf, 12:43:
https://quran.com/en/yusuf/43
[4] Quran, Yusuf, 12:46:
https://quran.com/en/yusuf/46
A slighly taller variety of grass hardly matters.
If a straightforward account of a story offends your sensibilities, rather than complaining, simply move on.
That phrase is actually in the article.
"Black Plague almost annihilated FIFA 2026 final" is closer historical range than this usage.
Description of ancient grains, meanwhile, reach back into Egyptian and other empires that precede the bible.