How to Grow Farro
Wikimedia Commons
Farro
Triticum turgidum subsp. dicoccum
grassFarro is an ancient hulled wheat grain with a nutty flavor and chewy texture, prized in Mediterranean and Middle Eastern cuisines. It's a hardy, drought-tolerant crop that produces tall stalks with seed heads containing multiple kernels. Farro is more nutritious than common wheat and has been cultivated for over 8,000 years.
When should you plant Farro in your zone?
Get a personalized planting timeline — when to start seeds, transplant, and harvest — based on your USDA zone and local frost dates. Free to start.
Example Farro timeline · Pittsburgh, PA (Zone 6b)
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Plant Farro
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Farro
Around Aug 15≈ 120 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Farro dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Zones 3-8; thrives in cool to temperate climates with moderate rainfall
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Germination & Seedling
2-3 weeksSeeds germinate within 7-10 days; young plants emerge with narrow green shoots and shallow root systems
Ensure consistent moisture during germination. Thin seedlings if overcrowded in garden plots. Protect from birds.
Tillering & Vegetative Growth
4-6 weeksPlants develop multiple shoots (tillers) from the base and establish deep root systems. Leaves are narrow and long, grass-like in appearance.
Minimal intervention needed; farro is hardy and low-maintenance. Remove weeds early to reduce competition.
Stem Elongation & Boot Stage
3-4 weeksStalks rapidly elongate and thicken. The seed head emerges enclosed in the leaf sheath (boot), then breaks through.
Monitor for pests and diseases. Ensure adequate drainage to prevent lodging (stem bending). No staking typically needed.
Flowering & Grain Fill
3-4 weeksFlower heads (spikes) emerge with visible stamens and pollen. Kernels develop and gradually fill with starch and protein.
Critical stage for grain quality. Provide steady moisture if rainfall is insufficient. Avoid high nitrogen fertilization, which promotes lodging.
Maturity & Harvest Readiness
2-3 weeksStalks dry out and turn golden-brown. Seed heads droop slightly. Kernels are hard and cannot be dented by fingernail.
Stop watering. Allow full drying in field before harvest. Kernels should be moisture-resistant for proper storage.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Delayed planting to avoid peak fly emergence; resistant varieties; crop rotation
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Early detection and removal; insecticidal soap or neem oil in garden settings; natural predators
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Crop rotation; early harvest before midge emergence; resistant varieties
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Resistant varieties; remove infected heads; improve air circulation; avoid overhead watering
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Resistant varieties; sanitation of crop debris; fungicides if severe
Uses
Grain for cooking and baking
CulinaryFarro grains are boiled and served as a side dish, added to soups and salads, or ground into flour for bread and pasta. The hull retains nutrients and gives a distinctive nutty flavor and chewy texture. [source]
Ancient grain superfood
CulinaryFarro contains higher levels of protein, fiber, and minerals (magnesium, zinc, iron) compared to modern wheat, and is a complete protein when paired with legumes. [source]
Traditional digestive remedy
MedicinalIn traditional medicine, farro has been used to support digestive health and provide sustained energy due to its complex carbohydrates and high fiber content. [source]
Brewing and malting
HouseholdFarro can be malted and used in craft brewing to produce distinctive beers with nutty and slightly sweet notes, offering brewers an alternative to barley. [source]
Cover crop and animal feed
WildlifeFarro serves as an excellent cover crop to prevent erosion and build soil fertility when incorporated, and provides nutritious grain for livestock feed. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest when stalks are completely dry (moisture content 10-15%) and heads shatter easily—typically late summer or early fall. Cut stalks near the base with sickle or scythe, bundle into sheaves, and allow to dry further. Thresh by hand (rubbing heads together) or with mechanical thresher to separate kernels from hulls. Winnow to remove chaff. Store in cool, dry conditions.
Fun Facts
- 🌱 Farro has been cultivated since around 6000 BCE and was the primary grain of Roman legions, providing soldiers with portable nutrition and sustained energy.
- 🌱 Farro is naturally hulled, meaning the bran layer remains attached after threshing, giving it superior nutritional density compared to stripped grains like modern wheat.
- 🌱 The word 'farro' comes from the Latin 'far,' the ancient Roman name for the grain, and it remains a staple in Italian, Spanish, and Mediterranean cuisines today.
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