An easily grown plant, it prefers a sunny position in a rich well-drained soil. Succeeds in poor soils. One of the more modern species of wheat, probably developed around 8,000 years ago as a result of a cross between T. dicoccum and Aegilops squarrosa. It is still cultivated for its edible seed in S. Europe, S.W. Asia and also in S. America. This is a low-growing species with strong stiff straw. There is at least one named variety - 'Pima' is a beardless soft white wheat with an unusually compact head. It is excellent for flour tortillas. A hexaploid species.

Seed - cooked. It is usually ground into a flour and used as a cereal. Used in making bread, starchy breakfast foods, crackers etc, though the seed is low in gluten and so any bread will not rise that well.

Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days.

Not known in a truly wild situation.