- Apr 18, 2014
- Reaction score
- Lower Hudson Valley, New York
It would really depend on what the wheats looked like. Since I have absolutely no hope of ever growing enough grain on my property to actually be able to use for flour, what grain I do grow winds up in vases as part of dried flower arrangements. So I need pretty grain. Mt. Pima fails because it's beard is short and ragged. I know there is a beardless club (I saw it back in college, but squandered the seed I got then) and, based on Joseph's picture, there are some with long, full beards (since his mix is for the Rocky mountains, and Club is mostly grown in the PNW, it having a good deal of club in it makes sense).I hadn't even heard of club wheat before but it seems to be a thing here (Washington state). Is this of any help? They do mention names, including the most recent cultivars:
From college, I also saw there is an equivalent to club wheat in barley as well (there was one in one of our experiments that looked like a paintbrush, and another with deep black glumes.) So I can keep an eye out for those as well.