Triticum aestivum Spring (or winter with mild climates?)

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From John: “Largo” means “long.” I have a variety from a gentleman in Mexico who works with a group of farmers who are trying to establish heritage Mexican wheats.Largo is supposedly a 250 year old variety, still being grown by peasant farmers in Oaxaca. Lots of diversity in height and awn color- black, blond, brown. There is a “Largo” wheat in the USDA that was developed in Texas in the 1980’s. I am convinced the Largo I have is an old landrace. I had my friend Kevin Payne, in Taft California grow it out. He is a farmer/chef/baker and he said it was one of the best varieties he has ever grown and baked with. He told me it is very versatile and makes great bread, flat breads and pizza dough. He sent me seed and a few grain ears. It does not match the description of Largo in the USDA one lick. The USDA even states that their modern “Largo” has poor baking properties. Kevin believes could be grown as a winter wheat.


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