Triticum aestivum
- Origin
- Asia
- Part used
- See detailed notebook
- Tradition
- Traditional ethnobotany
Common wheat, Triticum aestivum, has accompanied humanity since the Neolithic era, from the cradle of the Fertile Crescent in western Asia before spreading to every continent. A fundamental food, it was also used, in the form of young grass or bran, by folk traditions as a fortifying and soothing remedy. Ancient herbalists saw in sprouted wheat and its green juice a concentrate of vital strength offered by the fields.
Traditional uses
Wheat bran and intestinal transit
Wheat bran, rich in fiber, was traditionally used to promote regular transit and soothe mild intestinal discomfort.
Fortifying wheatgrass juice
The juice extracted from young wheat shoots was consumed as a spring cure, reputed to restore vigor and support the body after winter.
A soothing flour poultice
Wheat flour mixed with warm water was used as a folk poultice to soothe irritated or mildly inflamed skin.
Wheat gruel for convalescents
As a decoction or light gruel, whole wheat traditionally accompanied the resumption of eating in weakened or convalescent people.
What to know before use
The gluten contained in wheat should be avoided in cases of celiac disease or gluten sensitivity. Fresh wheatgrass or its juice can cause digestive upset in people unaccustomed to it; start with small amounts. In cases of diabetes or medication treatment, seek the advice of a health professional before a wheatgrass cure. Flour poultices should not be applied to broken or infected skin without medical advice.
The detailed notebook
- Prepared as a paste or decoction
- Traditional duration of use
- Known contraindications
- Related species and their uses
Where to find it
Partner herbalists — available with the detailed notebook.
Sources
PFAF