Durum Wheat — Growing reference
| Scientific name | Triticum turgidum subsp. durum |
|---|---|
| Seed germination (days) | 5–10 |
| Soil temperature for germination (°C) | 4.4–23.9 |
| First harvest or flowering (days) | 100–120 |
| Measured from | Seed |
| Plant spacing (cm) | 2.5–7.6 |
| Mature height (cm) | 91.4–121.9 |
| Mature spread (cm) | 7.6–15.2 |
| USDA hardiness zones | 3–8 |
| Light | Full sun |
| Water | Low |
| Sowing method | Direct sow |
Growing directions
Durum is the hard, amber-grained wheat relative behind the world's pasta, couscous, and semolina, distinct from common bread wheat in the same way emmer and einkorn are distinct, and it fills a market-class gap that no bread-wheat cultivar can substitute for. It carries deep roots in the Fertile Crescent and is well adapted to semi-arid growing conditions, tolerating dry spells better than many bread wheats once established. Sow in early spring into well-drained soil in full sun; the plant grows a stiff, upright stand with prominent awned heads that dry down to a distinctive amber color at harvest. Home millers mostly grind the very hard kernels for semolina or coarse pasta flour rather than standard loaf bread, since durum's gluten behaves differently than that of hexaploid bread wheat.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0