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:
“The first general store opened on the ‘Cold Saturday’ of the winter of 1833 ... Mrs. Mary Miller, daughter of the store’s promoter, recorded in a letter: ‘Chickens and birds fell dead from their roosts, cows ran bellowing through the streets’; but she failed to state what effect the freeze had on the gala occasion of the store opening.”
—Administration in the State of Sout, U.S. public relief program (1935-1943)
“This sort of gingerbread is baked daily and more sedulously than pure wheat or rye- and-Indian in almost every oven, and finds a surer market.”
—Henry David Thoreau (1817–1862)