Red fife was the first heritage wheat Nominated into the Slow Foods Ark of Taste, and it's no wonder why-- this fantastic heirloom boasts superior flavor and a fascinating history. The exact origins of red fife are unknown, it is believed to have been grown by Mennonite farmers in Poland and brought to North America in the early 1800s. Although the origins are obscure, red fife rose to become the favorite wheat of the baking and milling industry during the late 1800s. A landrace variety, red fife has a broad genetic diversity making it widely adaptable to many different growing conditions in North America. Ever adaptable and delicious, red fife can be grown as both a winter or spring wheat. This is a superb bread flour with a nutty flavor, honey overtones. An excellent choice for a gardeners' first wheat crop!