Spelt Triticum spelta An ancient hexaploid species of hulled wheat possibly formed by the hybridisation of a tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops tauschii or with bread wheat. It has less gluten than modern wheats and is popular for specialty bread making. It can be grown like bread wheat and is bst sown in autumn. The hulls can be threshed off in a garden shredder, although this damages the grain slightly.

Triticum monococcum The first form of wheat to be cultivated over 10,000 years ago. Einkorn has much higher protein than modern wheat, but is much lower yielding – the name Einkorn is German for "single grain," with only one grain per hull. Einkorn is similar to Emmer in that it is spring sown and can be easier to digest for those with gluten sensitivities. Though this grain is easy to grow, nutritious, and delicious, it is very difficult to thresh the grain from the hull. Awned heads are attractive in autumn flower arrangements. Approximately 120 seeds

EZeer Thresh A Perennial wheat population that threshes easier and cleaner, a trait that is desirable for any small scale non-mechanized grower that wants to use this for bread making. Origin: PSR Perennial Grain breeding program Bred by Tim Peters, it can be sown in spring or autumn but is more likely to die if sown in spring as it outs too much into producing a crop before it is well established. Average 50 seeds/ packet.