An Italian farmer found some unknown seeds in his attic and planted them

This ancient poulard wheat could offer a more resilient alternative to modern crops in the face of climate change.

Italian farmer Claudio Grossi discovered unidentified seeds in his attic, likely left by his great-grandfather around 1915. He planted them, and they grew into several types of wheat, including a distinctive variety that grew to six feet tall with seven ears per stalk, a trait unseen in modern wheat. These "miracle grain" seeds, nicknamed 'grano del miracolo,' also produced kernels in various colors and were notably hardier, requiring less fertilizer and water than commercial varieties. Grossi believed the grain might be an ancient type mentioned in the Bible. He worked with a local baker to overcome the dough's poor rising properties by adjusting kneading and rising techniques, ultimately producing a flavorful, nutty bread. His findings were later confirmed by food science student Beniamino Perobelli, who identified the grain as Triticum turgidum, or poulard wheat, in collaboration with the University of Parma.

The rediscovery of poulard wheat highlights a significant gap in modern agriculture's reliance on a narrow genetic base for staple crops. This ancient grain's inherent hardiness and adaptability, demonstrated through its resistance to drought and ability to outcompete weeds, directly addresses concerns about crop vulnerability in a changing climate. Its existence suggests a vast reservoir of genetic diversity, previously overlooked, that could be crucial for developing future food security.

The success of Grossi's 'miracle grain' and its potential integration into the slow-food movement indicate a growing market interest in heritage and resilient food sources. As climate challenges intensify, farmers and consumers alike may increasingly seek out crops like poulard wheat that offer both sustainability and unique culinary qualities. This could spur further research into and cultivation of other ancient grains, potentially reshaping agricultural practices and food production landscapes.