Durum wheat (Triticum turgidum subsp. durum)

Durum wheat

Despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat (T. aestivum L.).

Scientific classification

Species

Durum wheat (Triticum turgidum subsp. durum)

Grasses, sedges and allies

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Spring, Summer, Fall

Bloom Time

Deciduous

Leaf type

20 - 38 ℃

Ideal Temperature

Distribution of Durum wheat

Distribution Map

Durum wheat is originally native to the Fertile Crescent region. It has now been introduced to various parts of Europe, Asia, the Middle East, North Africa, and select regions of Sub-Saharan Africa, making it widespread across temperate zones.

Native

Cultivated

Invasive

Introduced

No species reported

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Care Guide for Durum wheat

Every week

Water

Full sun

Sunlight

20 - 38 ℃

Ideal Temperature

Water: Durum wheat thrives in semi-arid regions, demonstrating drought tolerance and a preference for dry conditions. It requires weekly watering for optimal growth and is often cultivated outdoors, syncing its growth with seasonal rains.

Pruning: Durum wheat thrives with minimal pruning, ideally performed from early to late spring to remove dead stalks and enhance airflow. Lightly thinning crowded areas supports healthy growth, while heavy pruning should be avoided to prevent stress. Regular disease inspections are essential for maintaining health.

Propagation: Durum wheat is a key crop prized for its durable grains for pasta. To propagate, sow seeds in prepared, fertile, well-draining soil. Ensure consistent moisture and sunlight, avoiding waterlogging. Protect young plants from pests and weeds for strong establishment.

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