Spelt (Triticum spelta)
By Ursula Rütimann, November 2025
Spelt belongs to the wheat genus and is closely related to common wheat. It is also known as dinkel wheat. Spelt and wheat were cultivated together in some regions and crossed with each other, which is why there are many hybrid forms of spelt.
History of spelt
Spelt is also a very ancient grain, with the oldest finds dating back to 6–5 millennia BC in western Armenia and the valleys of the Ararat Mountains. However, ancient finds have also been made in Bulgaria, Romania and northern countries such as Denmark and southern Sweden. In the Neolithic period – i.e. the period of transition from hunter-gatherer cultures to herding and farming cultures – spelt was cultivated in Central and Northern Europe and was one of the most important types of grain.
From the 14th century onwards, spelt was harvested before it was ripe. This was the time of the Little Ice Age, when the grain did not ripen in time. This is how green spelt came into being. Green spelt must be dried, as it cannot be stored. Green spelt cannot be used for baking.
In the 20th century, its cultivation declined in favour of other types of grain. As spelt is a two-row grain, meaning that there are two rows of grains on the ear, it yields exactly half as much as four-row wheat. In addition, the grain must first be freed from its husks before it can be sent to the mill. However, the grain has enjoyed a resurgence in popularity since the 1980s, especially for baby and children’s food, and is therefore being cultivated more extensively.
Spelt growing regions
Spelt is mainly grown in Germany, Switzerland, Belgium, Finland and Asturias in northern Spain. In Switzerland, the UrDinkel brand is cultivated. This brand guarantees the exclusive use of old Swiss spelt varieties that have not been crossed with modern wheat. The UrDinkel label guarantees organic quality.
Cultivation characteristics
Spelt does not tolerate as much nitrogen in fertilisation as wheat. The yield is lower than that of wheat, but it can withstand harsher climates. Various information on the cultivation of spelt can be found on the internet: on the one hand, it is susceptible to powdery mildew, a fungal disease that can weaken or even destroy the plant. On the other hand, however, it is mentioned that spelt is less susceptible to disease. This is certainly due to the fact that true spelt, i.e. ancient spelt, is no longer widely available and spelt from the supermarket is often crossed with wheat. In any case, spelt from organic or, better still, biodynamic cultivation is preferable to conventional farming.
Description of spelt
The flowering period is June to July. The ear is very loose, slender and compressed at the sides. The stalk of the spelt plant reaches a length of about 80 to 120 cm, depending on the variety, location conditions and cultivation method. Spelt grows upright with long, sturdy stalks that are often more robust than those of wheat. There are, of course, differences between varieties: old landraces such as “Oberkulmer Rotkorn” or “Bauländer Spelz” tend to grow taller, while modern breeds are sometimes shorter. The fruit is 6-8 mm long, egg-shaped to broadly elongated. When ripe, the fruit is firmly enclosed by the inner and the outer husk. Its tight husk protects it from environmental influences.
Healing properties of spelt
Hildegard von Bingen describes spelt as the ‘best grain’, which is nutritious, powerful and easily digestible. She says that it produces ‘good flesh and good blood’. She also commented on the effect of spelt on the psyche, saying that spelt ‘makes the soul happy and full of cheerfulness’. In addition, spelt strengthens the body and is equally recommended for sick and healthy people.
Rudolf Steiner described spelt as a grain that mediates particularly harmoniously between the earth and the cosmos. He saw spelt as a ‘sun-like’ grain that helps people to develop and stabilise their mental and spiritual powers.
In anthroposophic medicine, spelt is often described as ‘building’ and ‘balancing’ – especially for people with nervous exhaustion or a weakened warmth organism. It is considered more than just food: it is a ‘mediator between heaven and earth’. Its shape, growth and effect on humans, reflect a deep connection between nature and spirit. The tight husks paint a picture of its ‘inner integrity’.
Spelt is easy to digest. It is recommended to eat spelt if you have stomach or intestinal disorders or are on a kidney-friendly diet. Spelt strengthens the organs.
Spelt in the kitchen
Spelt is very suitable for many different dishes such as pasta, spelt porridge, bread, patties, spelt cakes, soups, etc.
Nutrients
Spelt is rich in valuable proteins, vitamins and minerals such as potassium, phosphorus and iron.
