Winter wheat is a crop plant that is cultivated from September to December in the Northern Hemisphere. Winter wheat sprouts before freezing occurs, then becomes dormant until the soil warms in the spring. Winter wheat needs a few weeks of cold before being able to flower, however persistent snow cover might be disadvantageous. It is ready to be harvested by early July. Due to the timing of the plant's growth and maturation, winter wheat is valued as a cold crop that can be planted right after the harvest in the fall.
Hard winter wheats have a higher gluten protein content than other wheats. They are used to make flour for yeast breads, or are blended with soft spring wheats to make the all-purpose flour used in a wide variety of baked products. Soft wheat is used for specialty or cake flour. Durum, the hardest wheat, is primarily used for making pasta. Almost all durum wheat grown in North America is spring-planted.
Winter wheat is grown throughout Europe, North America, and in Siberia.
Read more about Winter Wheat: United States, Literature
Famous quotes containing the words winter and/or wheat:
“I am less affected by their heroism who stood up for half an hour in the front line at Buena Vista, than by the steady and cheerful valor of the men who inhabit the snow-plow for their winter quarters; who have not merely the three-o’-clock-in-the-morning courage, which Bonaparte thought was the rarest, but whose courage does not go to rest so early, who go to sleep only when the storm sleeps or the sinews of their iron steed are frozen.”
—Henry David Thoreau (1817–1862)
“[Panurge] spent everything in a thousand little banquets and joyous feasts open to all comers, particularly jolly companions, young lasses, and delightful wenches, and in clearing his lands, burning the big logs to sell the ashes, taking money in advance, buying dear, selling cheap, and eating his wheat in the blade.”
—François Rabelais (1494–1553)