FARRO

Research in Vegetables, Grains, Seeds and Nuts

Highbridge Home Church – WTLM

Grain of the Week

Our grain of the week this week has a long and glorious history. It is a whole grain emmer wheat, and it is the original grain from which all others derive. It has been around for over 17,000 years.

Farro

Grain of the Week

Farro (Triticum dicoccum) was first found in Syria, and domesticated in the Fertile Crescent, where it also grows wild still today. It was a staple in the Egyptian, Hebrew, Greek and Latin civilizations.

Farro

Grain of the Week

The Egyptians began using it in baking, making breads and beer.

Farro

Grain of the Week

During the times of the Pagan Roman Empire, it was also used as a currency by the Roman Legions, and was the primary ingredient in puls, the polenta eaten for centuries by the Roman poor.

Farro

Grain of the Week

Other grains however grew in popularity due to the low return on investment in the cultivation process.

Farro

Grain of the Week

There were a few hundreds of acres of fields scattered over the Italian regions of Lazio, Umbria, the Marches and Tuscany.

Farro

Grain of the Week

It would still be a rare grain if not for the farmers of the French Haute Savoie. They began to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes.

Farro

Grain of the Week

This sparked renewed interest among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy, and Ethiopia as well, especially among trendy health-conscious cooks.

Farro

Grain of the Week

Today farro is also grown today in mountainous regions of Morocco, Spain, Albania, Turkey, Switzerland, and the Czech and Slovak republics, though not to the capacity that it is grown in northern Italy.

Farro

Grain of the Week

The fiber-rich grain is often confused with spelt and barley due to their similar taste and texture, which is a chewy al-dente type (as opposed to spelt, which softens and becomes mushy). It releases starch as it cooks.

Farro

Grain of the Week

Whole or semi-pearled farro (semi-perlato) must be soaked, whereas spelt, or pearled farro (perlato) can be boiled straight off.

Farro

Grain of the Week

Farro is divided into 3 grades:  6-8 mm long (1/4 to 1/3 of an inch) 3-5 mm long (1/8 to 1/4 inch, which

can be inappropriately labeled farricello, the Italian for spelt),

Cracked grains broken during processing.

Farro

Grain of the Week

Farro has anti oxidant properties, inhibit the formation of free radicals, which are the worst culprits towards the aging process and any form of cellular degeneration.

Farro

Grain of the Week

Farro has a higher fiber content compared to other grains. It facilitates the digestive process in the intestines, it is refreshing and eliminates constipation.

Farro

Grain of the Week

It is higher in protein, and Vitamin B complex content than common wheat, and when combined with legumes, the meal is a complete protein source

Farro

Grain of the Week

Farro is low in saturate fat and has no cholesterol. It has a very low glycemic index, and it slows down the aging process.

Farro

Vitamins A, C, E Magnesium Phosphorous Sodium Calcium Potassium

Selenium Iron Copper Cobalt polyunsaturated

acids phytic acid

Grain of the WeekFarro

Farro has the following vitamins, acids, and minerals

Grain of the Week

Farro is ideal for risotto-style dishes. Farro can also be used in salads, soups, and breads. It is sometimes ground into flour for pasta.

Farro

Grain of the WeekFarro

Grain of the WeekFarro

Grain of the WeekFarro