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Post by castanea on Jun 15, 2015 23:56:40 GMT -5
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Post by steev on Jun 16, 2015 1:26:48 GMT -5
Mildly interesting, although no info on threshability, which is of primary interest to me; I'm certainly not going to invest in much threshing tech.
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Post by indianamike on Jul 7, 2015 14:09:20 GMT -5
Deep in the article it talked about having to breed for non-shatter, which would imply I think that it shells TOO easily.
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Post by canadamike on Jul 7, 2015 14:27:14 GMT -5
Tis is not ''treching tech''but very valuable research, in 2008, through me, HG coordinated the dispersion around the world ( mostly Europe) in collaboration with Kokopelli from France of Tim Peters perennial wheat and rye, the idea being having different people from different climates select themselves for what they want, making it better for bread being of importance to many while others went for forage.
Shattering, natural with wild rye, was a problem, but over time can be resolved like it was probably in wheat as we all know by now since we grow lots of it to make bread.
I do not have space for that anymore, but if I did and had a couple of animals to feed, it would be a no brainer for me. If it is not good for bread it will be amazing for the animals.
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Post by Joseph Lofthouse on Jul 7, 2015 16:05:26 GMT -5
When I first started growing rye, it shattered in a manner that caused the ends of the seed head to break off. A seed head shattered in that manner looks like this: About 3/4 of the head has broken off and fallen onto the ground. So I have been selecting for non-shattering heads that do not break apart before I harvest them. Other types of shattering I have seen, are the seeds falling out of the heads too soon. I haven't been consciously selecting against that trait, but I have been selecting for seeds that are easily threshed...
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Post by MikeH on Jul 7, 2015 16:56:44 GMT -5
Tis is not ''treching tech''but very valuable research, in 2008, through me, HG coordinated the dispersion around the world ( mostly Europe) in collaboration with Kokopelli from France of Tim Peters perennial wheat and rye, the idea being having different people from different climates select themselves for what they want, making it better for bread being of importance to many while others went for forage. Shattering, natural with wild rye, was a problem, but over time can be resolved like it was probably in wheat as we all know by now since we grow lots of it to make bread. I do not have space for that anymore, but if I did and had a couple of animals to feed, it would be a no brainer for me. If it is not good for bread it will be amazing for the animals. Hello stranger, Comment ça va, mon ami? Trust you are well. So far Tim's rye has survived three winters for me & the last two were very cold. My first planting of his wheat was in 2012 and it didn't make it through the winter but I think that the bad drought that summer might have been the reason. I planted again last year, starting in pots inside in order to get as much root growth as possible. All plants survived and are heading right now so I will have a bit of seed to try more planting. Still haven't figured out how to deal with ergot in the rye although comfrey foliar spray seems to be working. I've seem no ergot yet and the rye has flowered. And we've had a lot of rain this year so the spore growth should be significant. We'll see.
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Post by nicollas on Jul 8, 2015 4:52:30 GMT -5
Tim Peters perennial wheat seems hard to get in Europe,
Brown Envelope Seeds as out of stock every time i've checked but now it seems discarded.
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Post by MikeH on Jul 8, 2015 14:47:36 GMT -5
Tim Peters perennial wheat seems hard to get in Europe, Brown Envelope Seeds as out of stock every time i've checked but now it seems discarded. Are you trying to grow perennial grains?
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Post by nicollas on Jul 9, 2015 0:53:16 GMT -5
Yes i would like to try perennial wheat. I'm not sure i'll go onto grain growing but at least to try a patch and keep & share this valuable material
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Post by ferdzy on Jul 9, 2015 12:48:26 GMT -5
We are growing perennial wheat for the first time this year. The variety is called "Eezer", and we got it from Annapolis seeds. Anyone know anything about this variety? So far they're just grassy little plants; they look healthy but are probably not in an ideal spot. They are attractive enough I think I might transplant them into the perennial garden in the fall, as an ornamental grass with a bonus.
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Post by MikeH on Jul 9, 2015 21:23:42 GMT -5
We are growing perennial wheat for the first time this year. The variety is called "Eezer", and we got it from Annapolis seeds. Anyone know anything about this variety? So far they're just grassy little plants; they look healthy but are probably not in an ideal spot. They are attractive enough I think I might transplant them into the perennial garden in the fall, as an ornamental grass with a bonus. If this is Ezeer not Eezer wheat, this is Tim Peter's wheat. It's a shame that Owen seems to have lost its history.
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