An easily grown plant, it succeeds in most well-drained soils in a sunny position. One of the more primitive forms of wheat, it was probably developed in cultivation from T. dicoccoides about 10,000 years ago. It is still occasionally cultivated for its edible seed, there are some named varieties. It is not very high yielding. A tetraploid species, it is not much grown outside Britain.

Seed - cooked. It is usually ground into a flour and used as a cereal for making macaroni, spaghetti, vermicelli etc.

Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days.

Developed through cultivation, it is not known in a truly wild location.