When to plant wheat in spring. How is bread grown? Technology of growing grain crops

It is also good to grow wheat after oats, due to the fact that it is not susceptible to root rot and leaves behind higher quality nutrients compared to other crops. It is possible to re-grow wheat after winter wheat in 2-3 years, when the soil, under the influence of positive microflora, is cleared of most diseases and pests. But in no case should you grow wheat after barley, since after it there is a high probability of root rot.

Methods of soil preparation

Treatment should ensure optimal density, aeration, structure, destruction of weeds, incorporation of vegetation residues, fertilizers; creating the right seed bed at the right depth for growing wheat. Processing is planned and carried out based on actually available means such as tractors, combines, etc.

Wheat growing process

To grow wheat, you can use a large number of varieties: Lada Odesskaya, Mironovskaya 65, Ukrainka Poltavskaya and so on. Each may differ in certain biological taste and economic properties.

The sowing time may vary depending on the biological qualities of the variety. But the best option would be September 10-20. On infertile soil, it is better to start sowing at the beginning of the optimal period, and on fertile soil - at the end. This will help the wheat not be overgrown by the winter and not spoiled by grain flies.

Wheat can be grown at a rate of 400-500 grains per square meter. This will give you 550 to 700 stems per square meter.

During late sowing, you can increase the number of grains per unit area by 10 - 15%.

All grains must be sown in the ground to a depth of 3 to 5 cm. Be sure to roll the field after sowing. If planting begins at a later date, you need to plant the grains at a shallower depth than at the optimal sowing time.

Winter wheat is a grain crop that is valued because of its high yield and unpretentiousness. Its grain is used to make cereals, pasta and baked goods, and wheat bran is used to feed farm animals. The straw from this variety is also of great nutritional value. In addition, it is added in the production of paper and animal bedding.

Characteristics of culture and stages of its development

This variety of wheat is called winter because the grains are sown immediately after the previous harvest. When a crop enters the ground, it develops in several stages. The intensity of growth depends on climate, soil composition and other conditions. Experts distinguish 6 phases of development of winter wheat:

1. Germination is the germination of seeds that occurs after sowing. The total duration of the period is from 15 to 25, then the plants enter winter. If they were planted late, sprouting continues in the spring after the weather warms.
2. Tillering is the process of formation of lateral shoots on stems and roots. The bushiness of plants can be affected by the number of seeds that were sown in the ground, as well as the depth of their planting.
3. Tube emergence is a period that begins when the first node appears on the main stem. The process occurs in the spring, about a month after the resumption of the growing season.
4. Heading is the appearance of spikelets on shoots.
5. Flowering begins 4-5 days after the appearance of spikelets and lasts about a week. In a separate spike, flowers appear first on the lower part, and then on the lateral and upper parts.
6. Ripening is a long stage during which grains form in spikelets and gradually lose moisture. In 2 weeks, grains of milky ripeness appear (40-60% moisture). Then comes the waxy phase of ripeness, the percentage of water in the grains ranges from 20 to 40%. Full ripeness is the stage when the grain consists of 15-20% water and becomes hard.

The duration of the growing season of winter wheat can be from 275 to 350 days, including the winter period. This period depends on the time of planting the seeds in the ground and climatic conditions. In spring, processes resume when the temperature reaches 5°C.

Planting and care technology

The technology of cultivating winter wheat is a long process. Productivity increases significantly on fertile soils in the presence of constant precipitation in the warm season, as well as in the absence of severe frosts.

Requirements for soil and climate conditions

Wheat will give a good harvest on fertile soils, the acidity of which ranges from 6 to 7.5. Sufficiently moist chernozems or other types of soil that contain a large amount of nutrients are suitable for it. The amount of harvest also depends on the terrain. In low, marshy areas, plants grow and develop poorly.

Modern varieties of winter wheat are highly frost-resistant. If there is a good layer of snow, these plants can withstand temperatures dropping to -20-30 ᴼС. However, in the absence of snow, plants can die even at -15 ᴼС.

For such wheat, temperature fluctuations in the spring are especially dangerous. If frosts occur after the growing season has resumed, they can completely destroy the crop.

Fertilizers

It is important to fertilize different varieties of winter wheat on time and correctly, otherwise the harvest will be meager. There are two main ways of applying fertilizers: root feeding (into the soil) and foliar, or leaf feeding. This crop can be fed several times depending on the phase of its growing season:

• during planting - potassium, phosphorus, ;
• nitrogen supplements - in the spring, since they are quickly washed out of the soil.

One of the main ways to improve crop quality by adding fertilizer is through foliar feeding.

Foliar feeding of winter wheat in the spring with urea allows you to obtain large, heavy grains and increase their quantity. Unlike other ammonia fertilizers (ammonium water and nitrate), this substance does not burn plants.

Treatment against diseases and weeds

During the germination period, wheat develops poorly if it is interfered with by weeds. Herbicides for winter wheat are chemical solutions that fight weeds. They are usually applied to the soil in April and May, when unwanted plant activity increases. Some combine nitrogen fertilization with herbicide treatment.

Diseases of winter wheat are various bacterial lesions (black, yellow, basal bacteriosis), putrefactive processes in the roots, fungal infections (fusarium) and others. For each disease there are special preparations that are applied to the soil or sprayed on the green mass.

Winter wheat is grown in temperate climates. This is a high-yielding crop, the grains and stems of which are used in the food industry and agriculture. However, the yield will not be high if all the rules for cultivating wheat are not followed. It will grow well only in certain types of soil with a special regime of fertilizers and watering.

Treatment of wheat against weeds and pests - video

High-intensity varieties are responsive to optimal sowing dates, and deviation from them in one direction or another reduces the yield.

When sown early, wheat often outgrows, is more susceptible to diseases and pests, and winters worse. With late sowings, plants bush poorly or not at all in the fall; in the spring, many lag behind in growth and become unproductive. As studies by the Mironovsky Research Institute for Selection and Seed Production of Wheat have shown, the winter hardiness of the Mironovskaya 808 variety decreases at early sowing dates. For example, in 1969-1970. under unfavorable wintering conditions, 72.1% of plants were preserved during sowing on August 20, and 88.6% on September 10. Plants damaged in autumn by Hessian and Swedish flies on average over four years (1968-1971) when sowing on August 20 were 46.4%, and when sowing on September 10 - 3.7%.

According to the Mironovsky Research Institute of Selection and Seed Production of Wheat, in the forest-steppe of Ukraine, the best sowing time for the Mironovskaya 808 variety in pure and occupied fallows is from September 5 to 15, and after non-fallow predecessors from August 25 to September 5. It is better to sow Mironovskaya Jubilee from September 1 to 10 and on a higher agricultural background (N90P90K90) than Mironovskaya 808, which lodges (Blazhevsky, 1973). The optimal sowing time for Bezosta 1, according to data from the Shpolyai variety plot of the Cherkasy region, is September 10-15. The average yield for four years (1966-1969) when sowing on September 10 was 44.7 centners per hectare and on September 20 - 39.4 centners. The Caucasus variety is more responsive to sowing dates from September 5 to September 15.

In the steppe zone of Ukraine, deviation from the optimal timing of sowing wheat, both towards early and late, leads to a decrease in yield due to thinning or death of crops (during severe winters).

According to the Rozov experimental station of the Zaporozhye region (Bondarenko, Nesterets, 1973), the best sowing time for black fallow of the Bezostaya 1 variety is from September 7 to 15 and after corn for silage - from September 1 to 15; Mironovskaya 808, respectively, from September 1 to 7 and from September 1 to 15.

In the experiments of the All-Union Corn Research Institute, for most varieties of wheat, the best sowing time for black fallow in unfavorable and favorable years is September 7-15.

The varieties selected by the Mironovsky Research Institute for Selection and Seed Production of Wheat and the All-Union Research Selection and Genetics Institute are more resistant to unfavorable conditions than Bezostaya 1, Dneprovskaya 521 and some others; the latter thin out more and significantly reduce the yield if they deviate from the optimal sowing time. 

The varieties of Mironovskaya and Odessa selection, having great plasticity, allow you to change the sowing time depending on weather conditions.

In the Krasnodar Territory, the optimal sowing dates for Bezosta 1 are: September 10-20 in the northern zone, October 1-10 in the central and foothill regions, October 1-15 in the southern zone. At the Kushchevsky variety plot (northern zone), in pure fallow, the yield of the Bezostaya 1 variety was obtained on average over six years (in centners per 1 ha) at the sowing dates: September 1 - 46.2, September 10 - 47.6, September 20 - 52, September 6, 30 - 47.8, October 10 - 40.2 and October 20 - 33. At the Abinsky variety plot (southern zone), after alfalfa, Bezostaya 1 gave on average over four years the following amount of grain (in centners per 1 ha): with sowing September 1 - 51.2, September 10 - 54.9, September 20 - 59.5, September 30 - 59.9, October 10 - 62.5, October 20 - 56.9, October 30 - 54.2, November 10 - 49.9.

The Caucasus variety produces higher yields with optimal sowing dates. Plants sown early are outgrown, severely affected by diseases and pests, their winter hardiness decreases, and at later dates they do not have time to develop normally, as a result of which the yield sharply decreases. Thus, at the Abinsky variety plot after perennial grasses, the average yield of Caucasus wheat for two years was (in centners per 1 ha) at the sowing dates: September 1 - 51.8, September 10 - 55.7, September 20 - 62, September 30 - 62 .8, October 10 - 60.6, October 20 50.7, October 30 - 44.8, November 10 - 45.”

The Aurora variety, like Caucasus, is best sown at the optimal time. In the experiments of the Ust-Labinsk variety plot (central zone), after perennial grasses at the optimal sowing date (October 10), an average of 61.6 centners of Aurora wheat grain was obtained over three years. 1 ha, at early dates: September 1 - 46.6, September 10 - 53.2; for late ones: October 30 47.6 and November 10 38.5.

Sowing norms. Intensive varieties respond differently to sowing rates. For example, in the experiments of the Mironovsky Research Institute of Selection and Seed Production of wheat after peas and corn for silage, on average over two years, the Mironovskaya 808 variety gave the highest yield at a sowing rate of 4.5 million viable grains per 1 ha, and Mironovskaya Yubileinyaya - at 5.0-5.5 million germinating grains per 1 ha.

According to the data from the variety plots of the Krasnodar Territory, the optimal sowing rate for seeds of the Bezostaya 1 and Kavkaz varieties ensures yields (depending on agricultural technology) of 36.0-69.9 quintals per 1 ha - 4-5 million germinating grains per 1 ha. In the walled regions of Ukraine it is 4-5.5 million germinating grains per 1 hectare.

To obtain higher and guaranteed yields, it is advisable to cultivate 2-3 varieties of winter wheat on each farm, differing in biological properties and economically valuable traits.

High yields of intensive varieties of winter wheat are obtained on the Peremoga collective farm in the Borshchevsky district of the Ternopil region. This was achieved as a result of the introduction of high-intensity varieties and the use of advanced agricultural technology. However, not all varieties produce the same yield. For example, in 1972, the cultivated varieties produced the following amount of grain per 1 hectare (in centners): Mironovskaya 808 - 42.1, Bezostaya 1 - 49, Kavkaz - 52 and Aurora - 53.8 (Sokolov, 1972). Mironovskaya 808 gave a lower yield compared to other varieties due to lodging before harvesting after heavy rains. Bezostaya 1 also partially died, while Kavkaz and Aurora turned out to be resistant to lodging.

Wheat is placed on the farm after perennial grasses, peas and other crops. After harvesting perennial grasses, the fields are cultivated with hulls in two directions to a depth of 10 cm with simultaneous rolling and harrowing. When precipitation occurs, fields are harrowed to better retain moisture in the soil. Before plowing, phosphate rock is added at 2 centners per 1 hectare and kainite at 3 centners per 1 hectare. They plow to a depth of 25-27 cm. The fields after peas are also hulled, manure is added at the rate of 35-40 tons per 1 ha, phosphate rock and kainite. Subsequent tillage is carried out as in the first case.

Wheat is sown at different times, taking into account the biological characteristics of the varieties. Bezostaya 1 (September 8-12) is sown first, since it bushes less, then Aurora and Kavkaz (September 10-15), and lastly (from September 15 to 20) Mironovskaya 808 and Mironovskaya Yubileinyaya, since they are faster grow in autumn and react less to sowing dates. Sometimes, due to changes in weather conditions, sowing dates may change, but the order of sowing varieties is respected.

Sowing is carried out crosswise with two seeders simultaneously (SUB-48 along the plowed land and SUK-24 - across). When sowing, granular superphosphate (0.8 centners per 1 ha) and granulated urea (0.8 centners per 1 ha) are added. In total, winter wheat yields 12 centners of mineral fertilizers per 1 hectare.

Sowing rates are set depending on the variety. For Mironovskaya 808 and Mironovskaya Jubilee - 6.5 million germinating grains per 1 hectare, Bezostoy 1 - 5 million, Aurora and Caucasus - 4.5 million. Seeds are planted to a depth of 5-7 or 6-8 cm, with optimal moisture soil - by 4-5 cm. After sowing, the fields are rolled with ring rollers.

Interesting data were obtained on the collective farm named after Dzerzhinsky, Chemerovets district, Khmelnytsky region (Mazur, 1973). On the farm in 1972, the varieties Kavkaz (10 ha), Aurora (15 ha) and others were sown. The predecessor was fallow land occupied by peas. For plowing, 40 tons of manure were applied per 1 hectare, and for sowing - 1 centner of nitrophoska per 1 hectare. In the fall, the crops were fed with P30K30, in the spring with N40P20K40. After harvesting the peas before sowing the wheat, the fields were treated in layers with cultivators in combination with harrows. Sowing was carried out using a cross method at the optimal time (September 12-14). In the spring, as the soil dried out, the wheat crops were harrowed in two tracks. Before harvesting, there were frequent heavy rains with wind, as a result of which Mironovskaya 808 and Mironovskaya Yubileynaya were heavily laid down, Bezostaya 1 was down a little, while no lodging was noted in the crops of the Kavkaz and Aurora varieties. Under such unfavorable weather conditions before harvesting, a record yield (without irrigation) of the Kavkaz variety was obtained - 95.3 centners per 1 ha. Other varieties produced significantly less grain: Bezostaya 1 - 48.3 quintals per 1 ha, Aurora - 63, Mironovskaya Yubileynaya - 62 and Mironovskaya 808 - only 30.3 quintals per 1 ha. From these data it is clear what great potential the Kavkaz and Aurora varieties have.

Wheat is one of the most common cereal crops in the world. If you also want to grow your own wheat and get high-quality flour for homemade bread, be sure to read our article.

From it you will learn which varieties are best to grow in your climate, how to sow crops correctly, and what pests and diseases pose a danger to plants.

How to grow wheat at home

There are many types of wheat, including hybrids, that are adapted to grow in certain climate and soil conditions. The most common classification is based on sowing time (Figure 1):

• Yarovaya It is sown from May to March and harvested in September. It has high taste and resistance to cold.
• Winter sown in late summer to mid-autumn and harvested in mid-summer the following year. More suitable for areas with a mild climate and snowy winters, although it has higher yields than spring varieties.

It is also customary to divide it according to the degree of grain hardness. It can be soft and hard. The hard one has a wide and short ear, and the grain contains a lot of gluten and protein. Examples of a solid spring crop are the Almaz and Orenburgskaya 2 varieties, while the Vakht and Parus varieties are considered a solid winter crop.

Soft is intended for the production of flour. The main varieties include(Figure 2):

1. Spring red grain: Altaiskaya 81, Lyuba, Moskovskaya 35;
2. Spring white grain: Novosibirsk, Saratov;
3. Winter red grain: Donskaya bezostaya, Yuna, Volgogradskaya;
4. Winter white grain: Kinsovskaya 3, Albidum 28.

Where is wheat grown in Russia?

Wheat plays a key role in Russian crop production. In addition to raw materials for food production, domestic farmers cultivate seed varieties, which are subsequently used to obtain seeds. In addition to winter and spring wheat, two-handed wheat is also grown in Russia, which yields twice (when sown in autumn and spring).

Even in the last century, the main growing region was the Black Earth strip, but modern breeders have developed varieties that can be cultivated on any soil. Thanks to this, areas previously intended for growing rye are now allocated to wheat. The latest achievement of breeders is the so-called spinous culture, which can be successfully cultivated even in the harsh climate of Siberia.

The best predecessor and successor plants

The crop has a weak root system, so this cereal is very demanding of its predecessors. The soil must be fertile, so it is not recommended to sow it in fields where crops that depleted the soil were previously cultivated.

Note: The best precursor plants are considered to be early species, the harvest of which is harvested early and the soil has time to accumulate nutrients for the growth and development of the cereal.

Good predecessors are considered to be annual and perennial grasses, green manure, corn, buckwheat, rapeseed and mid-season potatoes. Sowing after oats is also allowed, since these cereal crops do not have common diseases.

After harvesting, the field can be devoted to almost any crop, but preference should be given to vegetables rather than grains, as this can provoke the development of diseases.

The author of the video talks about the role of proper crop rotation when growing grains.

Requirements for the growing site

A rich harvest can be reaped only if the area is properly prepared for sowing. The soil must be loosened and leveled. This will ensure high and uniform seed germination. It is better to sow the crop in rows, at a distance of 15 cm from each other, with a planting depth of 3-5 cm. Since it is very sensitive to moisture, it is necessary to ensure regular watering of the crop. In arid climates, it is better to give preference to hard varieties that are less demanding of moisture. Figure 3 shows the basic requirements for growing grain crops.

Lighting

The length of daylight hours is one of the main indicators of successful cultivation. Crops should be illuminated evenly, so it is not recommended to plant too densely.

Note: Provided there is optimal lighting, the crop bushes well and the leaves acquire a uniform green color.

If there is not enough light, the crop will be too low, and this will negatively affect the yield and winter hardiness of the crop.

Temperature

Spring wheat is undemanding to the climate, unlike winter varieties. Grain germination begins at a temperature of +2 degrees, and 12-18 degrees are considered favorable development conditions.

Most varieties do not tolerate drought well. At temperatures above 35 degrees and the absence of natural precipitation, the quality and quantity of grain decreases. Winter crops have high winter hardiness and can retain the ability to germinate at -17 degrees without snow and up to -25 with snow cover.

Humidity

Plants need sufficient moisture for normal growth. On average, its amount is 70% of the total mass of seeds. But durum varieties require more water, as they have a higher protein content in the grains.

It is important to consider that the intensity of watering should be uneven. The most liquid is required during the period when plants emerge into the tube and during the formation of ears.

Sowing technology

Before sowing, seeds must be treated to prevent diseases. Spring is an early crop, so its sowing is carried out at the very beginning of spring field work, however, in the warm winters of the southern regions, sowing is allowed at the end of February (Figure 4).

Note: Early sowing should be especially carefully observed for durum varieties, since delaying the introduction of seeds into the soil can significantly reduce harvest volumes and slow down the ripening of ears.

It has low bushiness, so it is sown quite densely. According to accepted standards, for the forest-steppe zone, 5-6 million grains are consumed per 1 hectare, and for steppe regions - 4-5 million. These standards are adjusted depending on the fertility of the soil and the degree of weed contamination. For example, on fertile and clean fields the rate can be reduced by 10%, and on clogged or infertile fields it can be increased by about 15%. It is also important to maintain the optimal depth of seed placement into the soil. It should be 3-4 cm, and if there is a lack of moisture, 6-8 cm. With deeper sowing, the seeds will germinate unevenly.

Technology for growing winter wheat

The area for winter crops begins to be prepared immediately after the harvest of the predecessor crop (Figure 5). To do this, it is necessary to loosen and harrow the soil.

There are several ways to sow and grow winter varieties:

• Narrow row (row spacing 0.07-0.08 m);
• Cross (row spacing up to 0.15 m);
• Ordinary (row spacing 0.15 m).

Preference should be given to the narrow-row and cross-row method. In this case, the seeds fall into the soil evenly, and planting is carried out quite densely, preventing further development of weeds.

Note: To grow winter varieties, early sowing is practiced. This helps prevent most diseases of grain crops, since the plants have time to get stronger before they become active.

Winter wheat is sensitive to soil fertility, therefore, at the preparation stage, organic fertilizers must be added to the soil, supplemented with potassium and phosphorus fertilizers. In the future, additional mineral fertilizers are applied at the stage of plants emerging into the pipe and during the formation of ears.

The video shows in detail all the stages of growing winter grains: from sowing to harvesting.

Wheat care

Growing wheat is considered one of the simplest, but to obtain a large harvest, the crop requires some care.

Key activities include(Figure 6):

• Rolling carried out immediately after sowing. This helps the grains have better contact with the soil and germinate more evenly.
• Harrowing necessary because after rains a crust forms on the surface of the earth, which is removed by light harrowing.
• Snow delay. Preserving snow cover helps grains better withstand the winter and maintain germination. To do this, it is better to sow the crop in fields protected on the sides from the winds by forest belts or other plantings.
• Removing weeds. The development of cereals at the seedling emergence stage can be slowed down by weeds. At the stage of germination of unwanted plants, special horicides are used.
• Fighting diseases. In order to prevent diseases, crops are treated with special chemicals, dividing the application of such products according to growth phases.

Harvest and storage

Harvesting cannot be delayed, as over-stayed ears will fall off and the quality of the grain will deteriorate.

Harvesting is carried out using a combine (Figure 7). If the crops are free of weeds, direct harvesting is used, and if there are a large number of foreign plants, two-phase harvesting is used.

After harvesting, the grain is transported to storage facilities and separated by type. After this, the raw materials are sent for processing (for example, grinding). If the crop is stored in the form of grain, it is poured into special tanks or bags and stored in a dry, cool and well-ventilated room. It is necessary to install special baits or traps to combat rodents.

How much wheat can be harvested from 1 hectare

Taking into account the soil and climatic conditions of Russia, about 2.5 tons of wheat can be harvested from 1 hectare. This is the national average, which may fluctuate in one direction or the other, depending on the characteristics of the soil, climate and fertilizers used.

When growing for sale, preference should be given to spring varieties, since they can be sold in winter, when grain prices are highest.

Growing wheat as a business

The wheat growing business is one of the most profitable. The average cost of a ton of grain is 13 thousand rubles, and with the use of fertilizers, the average yield per hectare can be significantly increased.

The profitability of a business largely depends on the investment and planning. First of all, it is necessary to objectively assess the quality of the soil and apply the necessary fertilizers. Also, to start a business, you need to purchase or rent equipment (tractor, seeder, combine and transport for transporting finished raw materials). Additionally, a room will be equipped for storing grain until it is sold.

Despite the high profitability of growing wheat, when drawing up a business plan it is necessary to take into account the risks of such an enterprise:

• Calculation of income should be carried out with a minimum yield, since crops can be damaged by unfavorable climatic conditions, diseases or pests;
• Low market prices. At the end of summer, the cost of a ton of grain is lowest, so it is better to grow spring varieties that can be sold at the most economically advantageous time of the year (winter);
• Equipment breakdown. This may entail additional costs, especially if equipment breaks down during the harvest period and has to be urgently replaced.

Growing wheat as a business should start with small plots, gradually expanding the land. In this case, it is recommended to immediately fertilize the soil, taking into account the characteristics of the soil and predecessor crops.

In recent years, a healthy lifestyle has become a real trend. And a product such as sprouted wheat is considered one of the most important components in the diet of a person who is keen on healthy eating.

What you need to get started

Before growing wheat at home, you need to prepare everything necessary for such a process. So here's what you'll need:

• Wheat grains. They must be of high quality and not treated with any chemicals. Winter crop grains are best suited for germination.
• Sprouting tray. It should be plastic or glass, but not metal. If you choose a plastic tray, make sure that it is made from food grade materials. Is it possible to grow wheat in anything other than a tray? It’s possible; simple glass jars are also suitable for this purpose. When sprouting, it is best to cover the jars with gauze.
• An air humidifier - you will need it if you decide to seriously start germinating wheat at home and plan to do it constantly. For household purposes, some inexpensive model is suitable.
• Fresh, clean water at room temperature.

Selecting grains for germinating wheat

Before growing wheat sprouts, you need to choose the raw materials themselves. Here we would like to give you some tips:

• In stores or health food departments you can find wheat that is specifically designed for sprouting. It is marked accordingly, and you can be sure that if you follow all the rules, you will get a high-quality result. However, if you want to save money, you can also buy wheat from farmers when possible.
• It is highly desirable that the raw materials are not treated with any chemicals. Unfortunately, it is simply impossible to verify this with the naked eye. If you buy special environmentally friendly grains, you can rest assured that they probably meet all the stated requirements.
• It is not so easy to check wheat purchased on the market. But you can at least appreciate her appearance. So, pay attention to the size and integrity of the grains. If possible, they should be identical, not chipped, not wrinkled, dry, smooth, without mold. If the appearance alarms you, immediately ask yourself: is it possible to grow such wheat, and will there be any benefit from it? Choose only a product that does not raise your suspicions and looks healthy and of high quality.
• It happens that even beautiful-looking grains do not germinate and begin to rot even when they swell in water. If you notice mold, do not sprout such wheat, but simply throw it away.
  Different varieties of crops swell and germinate in different ways. They may also require different temperatures or humidity. But there is one rule that should be followed when germinating wheat at home: it is better to underexpose the grains in water than to overexpose them.

How to grow wheat

Having selected and purchased wheat grains, the first thing you need to do is soak them in water. Moreover, it is important to first measure the required amount of raw materials. For a large tray or tray measuring 40 x 40 cm, you will need approximately a couple of glasses. There should be enough grains to cover the bottom with a thin layer.
After measuring the seeds, pour them into a colander or sieve and rinse with clean, cool water. Then put them in a bowl and soak. Wheat should be soaked in clean, if possible, filtered water at room temperature. Its volume should be 3 times the volume of seeds.
After pouring the grains, cover them with film or a lid and leave them on the table for 10 hours. After this time, drain the water and add fresh water, a little cooler than the previous one, and also filtered. Its quantity should also be 3 times the number of seeds. Leave the wheat again for 10 hours. Then do the same procedure a third time.

The result of this soaking should be the appearance of small roots on the seeds.
Wash the wheat and prepare a tray for it. If there are holes in the bottom of the tray, place paper towels on the bottom to prevent roots from growing through the container. Then take organic compost or soil and spread it in a 5 cm layer. Please note that you need to grow wheat at home without fertilizers, otherwise instead of benefit it can only do harm. By the way, the paper towels that you put in the tray should also be clean, without dye or fragrances.

You can grow wheat without land. To do this, you need to take a tray without holes and a piece of gauze. Gauze, folded in several layers, should be laid on the bottom, seeds should be distributed on top and covered with several more layers of gauze. Pour the grains onto the prepared compost and spread in an even layer.

Then press it lightly to the ground, but do not dig in entirely. Water the wheat with clean water, trying to wet all areas. If you grow grains on gauze, it must also be thoroughly moistened, but not completely filled, so that mold does not appear. Then cover the seed tray with wet newspaper or cloth.

Check the wheat every day and make sure it doesn’t dry out. Water the compost regularly for several days. Again, do not overfill the tray with water. We also spray the newspapers lying on top with a spray bottle. After 4 days, remove the newspapers and water the sprouts once a day. The question of where to grow wheat is also important. It is better to do this in a place where direct rays of the sun do not fall, but not too dark. It should be warm there and there should be diffused light.

To know how to properly grow wheat at home, you should listen to some tips:

• Where you place the tray with wheat, the air temperature should be 22-24 °C. In such a place you need to maintain high humidity, and if the air in the room is too dry, it is better to use a humidifier.
• Do not pour too much water into the container. In such conditions, the seeds will not germinate, but will only burst and become moldy.
• If you do not maintain constant humidity, the wheat, on the contrary, will dry out and will not germinate. Therefore, it is necessary to regularly moisten both the soil and the newspapers or gauze that lie on top.
• There is also no need to spread the grains too thickly, because the lower seeds will simply suffocate and there will be no benefit from them.
• As a rule, if the technology is followed, high-quality raw materials germinate within a day. Moreover, almost all seeds should germinate. Wheat should be eaten immediately, and its sprouts should not become longer than 3 mm - in this case they will be very harmful to the body. It is advisable to discard those grains that have not sprouted, as they may be affected by some kind of disease.
• If the wheat has not sprouted within 2 days, you just need to throw it away, because either the raw materials turned out to be of poor quality, or you made some mistakes during germination.

What are the benefits of sprouted wheat?

Wheat itself, even in its unsprouted form, is a rich source of useful components. In dry grains, such components are in an inactive phase, but at the time when a sprout hatches from a seed, the grain tries to give it everything it needs for active development. Thus, the wheat seed mobilizes all the beneficial substances that are hidden in it.

Sprouted wheat is useful not only for its contents, but also because the contents are balanced and are absorbed by the body almost completely. That is why the sprouts of the culture are considered a valuable biologically active food supplement, which, moreover, is of absolutely natural origin.

If we talk about the composition of sprouted wheat, it contains the following components:

• fatty acid;
• maltose;
• alimentary fiber;
• 20 different amino acids;
• minerals;
• vitamins: C, E, PP, B vitamins.

The highest concentration of these substances is present in the product when its sprouts reach 1-2 mm in length. It is believed that sprouted wheat contains components that are involved in the construction of nucleic acids, which, in turn, form the basis of our genes. This leads to the fact that after consuming the product, reserves appear in the human body for restoration and treatment of many, including serious diseases.

If we talk about the effect of sprouted wheat on the body, then we need to highlight the following:

• The product improves the functioning of many organs and systems of the body. Tones the body, improves immunity and allows a person to easily cope with infections. Wheat normalizes metabolism, gives vigor and energy.
• It is especially useful to use after illness, when the body is exhausted and does not have enough strength to recover. For people with reduced immunity, this product is also important in the diet. You can also use sprouts as a preventive measure, for example, during the ARVI season and during influenza epidemics.
• Such food also has a positive effect on the functioning of the nervous system, relieving depression and stress.
• Sprouted wheat is also beneficial for men. It is believed that its continued use helps cope with sexual dysfunction.
• Magnesium, which is contained in the sprouts of the culture, perfectly reduces blood pressure and also removes cholesterol from the blood.
• Insoluble fiber fibers are beneficial for the gastrointestinal tract. Sprouted wheat helps fight constipation, removes waste, toxins and radionuclides. Soluble fiber also has a beneficial effect on the gastrointestinal tract, absorbing bile acids and improving the intestinal microflora.
• Normalization of metabolism, which is facilitated by the consumption of sprouted wheat, helps with obesity. The product itself is very low in calories, but satisfies well and relieves hunger quickly and for a long time. For those who suffer from excess weight and decide to eat sprouted wheat, it is advisable to exclude bread from the diet.
• Wheat sprouts are considered an excellent cancer prevention agent. In some cases, such a product helped cope with existing neoplasms: cysts, fibroids, fibroids, polyps.
• Sprouted grains are recommended for use in case of deterioration of vision, the presence of various inflammations in the body, and diabetes mellitus. Wheat sprouts help restore even very poor vision if eaten regularly and for a long time. As for diabetes mellitus, such food significantly alleviates the course of the disease and has a beneficial effect on the functioning of the thyroid gland.
  Sprouted wheat has a rejuvenating effect on the body, improves complexion, skin condition, hair, nails and teeth. It charges the body with energy, gives strength and activity.

Contraindications to the use of wheat germ

Despite all the naturalness and benefits of wheat, it also has a number of contraindications:

• It should not be eaten by those who have kidney problems or serious disorders of the gastrointestinal tract.
• Those who are prone to frequent intestinal disorders should also be especially careful when introducing such a product into their diet.
• Sprouted wheat, like any other, contains gluten. For most people, it does not represent anything bad, but there are those who cannot tolerate such a component.
• A reaction to eating sprouted wheat may be indigestion, but, as a rule, after some time the body gets used to it and this symptom disappears on its own.

How to eat sprouted wheat

Wheat germ juice

To prepare the juice, wheat is sprouted long enough until the sprouts reach a length of 10-12 cm. Then they can be cut off and the juice squeezed out.

To do this proceed as follows:

• First, the sprouts are washed with cool water.
• Then they put it in a special juicer designed specifically for such purposes. A simple juicer will not work in this case, because blades of grass can clog it and it will fail. Special devices for preparing juice from wheat sprouts are made in such a way that you can get the maximum amount of liquid.
• If you don’t have such a juicer, then grind the stems with a blender, and then strain through a very fine sieve or cheesecloth.