What you need to know before placing an order with True Leaf Market
We pride ourselves on our lightning fast order processing: We don't take multiple business days to process and ship your order. 90% of orders that come in by 1pm MT are processed and shipped the same day due to our in-house resource planning system we developed to make shipping and restocking more efficient than ever before. 96% of orders are shipped out by the next business day.
Our efficiency directly benefits you: Or facility's efficiency has allowed us to save on costs, and those savings have been extended to you with great prices.
Premium Quality Seeds: You can be confident that every seed order contains fresh, premium quality, tested and inspected seeds with top tier germination rates. Even though we are inspected frequently by numerous state and federal regulatory agencies, we want you to know that our standards are much higher than the minimum regulatory requirements. Our seed quality would be outstanding, even if we never got a regulatory inspection.
We have a 30-day guarantee: If you don't love your seeds for any reason, feel free to return your order for a refund within 30 days of purchase!
Our shipping, prices, quality and guarantee are always praised by our 510,000+ customers. So much so, in fact, that we're gaining 25,000+ new customers with each passing year. When you get seeds from True Leaf Market, you're getting the best!
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Spelt, a relative of farro and a subspecies of wheat, has been a staple crop for centuries. Although it was originally grown to make bread, its uses are broad. It contains a broad spectrum of nutrients and can be a part of a heart healthy diet. Spelt can be ground into flour, used for food storage, and more. Spelt is frequently used for sprouting and juicing in the same way wheatgrass is used. Tested for microbes and available in various sizes with resealable packaging.
Planting spelt is very similar to planting winter wheat. Spelt needs full sun and a soil pH close to 6 in order to thrive. Additionally, spelt can grow in soil that has poor drainage, like clay. Use a broadcast seed-spreader or sow by hand in September for a June harvest. The seeds then need to be covered with about 2 to 4 inches of soil. Germination should occur in 1 to 3 days. It is important to note that spelt is often planted on bigger swaths of land and a smaller garden may not be suitable for much yield.
Spelt can be used in place of wheat flour in most cases, although spelt provides a nuttier flavor than wheat. In fact, some people that have a difficult time digesting wheat may try substituting spelt in their baking as spelt contains a different type of gluten (the protein found members of the grass family that gives baked goods their desirable spongy texture) than the gluten found in wheat.
Use spelt to make pasta, crackers, cakes, soup or bread. Spelt can also be grown and juiced in the same way that wheatgrass is juiced!
Spelt has been cultivated for thousands of years and was brought to the U.S. by Swiss immigrants. It has been mentioned in numerous Roman texts and the Bible. Spelt maintained its popularity until the late 1800s. Spelt was considered food that was only fit for a peasant. Spelt began to fall out of favor when growing wheat became more popular, largely because of the ease with which wheat could be harvested with combined harvesters and would result in a higher yield. The spelt grains have a tough outer husk that takes time to remove, unlike wheat which is much easier to harvest. Spelt's thick husk has its benefits though, it is more disease and pest resistant. Fortunately, spelt experienced a revival in Europe in the mid 1980s and it has maintained its presence in the health world.
Because spelt goes through less processing than wheat, it retains more of its nutrients, of which there are many! Spelt is rich in B vitamins, protein, fiber, manganese, phosphorous, and niacin. It is high in complex carbohydrates and was even referred to as a "Ëœmarching grain" as excellent fuel in preparation for battle. The combination of complex carbohydrates and fiber have been linked to improved cardiovascular health.
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