Hard Red Spring Wheat OG

Triticum aestivum For those seeking a reliable hard red spring wheat at prices a bit lower than those commanded by the venerable Red Fife, we offer this variety-not-stated option. This wheat will mature more uniformly and give better yields than Red Fife.

May be underseeded with Medium Red Clover to help control broadleaf weeds. Seed at 100–125#/acre, 3–4#/1000 sq ft, when the soil has begun to warm. Late planting will reduce yields significantly.

8142 Hard Red Spring Wheat OG
Item Discounted
B: (2#) $4.00
out-of-stock, clearance SOLD OUT
E: (50#) $40.00
out-of-stock, clearance SOLD OUT
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Additional Information


Triticum aestivum Most modern wheats are broadly divided into categories by color (red or white), protein content (hard or soft), and by planting season (winter or spring).

“Red” and “white” refer to the color of the kernel, which doesn’t necessarily translate into the color of the flour, although red wheats tend to have a darker-colored bran and white wheats tend to have a sweeter flavor.

“Hard” wheat is a high-protein wheat (typically 13-15% protein) that is ideal for bread-baking; “soft” wheat is a low-protein wheat (typically 10-11% protein) that is best for tender-crumbed pastries.

Winter wheat is planted in the fall, around first frost or up to 3 weeks or so before. It grows several inches in the fall, goes dormant for the winter, sprouts early in the spring and is ready for harvest by mid-August in Maine. Spring wheat is planted in early to mid-spring and is harvested in the fall of the same year. Winter wheats tend to produce yields 25-50% higher than spring wheats and compete better with weeds, but hard spring wheats have the best potential for high protein content.

Farm Seed

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Organic Seed

We are a MOFGA-certified organic repacker and handler of seed and feed.
None of our seed is treated with fungicides.

Organically grown seed is labeled OG.

Click here for more info on organic certification.