Pima Club wheat is one of four varieties used by the Pima Indians in southern Arizona since it was introduced by Father Kino in the sixteenth century into the Sonoran region of Northern Mexico and Southern Arizona that completely altered the food life of the Pima tribes.
Pima Club is a soft white spring wheat with short, beardless seed heads that produce many small kernels on short, fat, flattened or club shaped ears. The white kernels are soft, the chaff is easily removed without the need for mechanical milling and grind into flour well suited for cookies and pastry.
Four wheat varieties became the backbone of the Pima or O’odham nation; the White Sonora, the Pima Club, a semi-hard variety called Baart and a black wheat. Pima Club is preferred for making Pinole as it is a round, beardless and soft type of wheat. Pima Club was lost for a time, but was rediscovered in one of the O’odham village and grown out by a few families for Pinole, an ancient drink made from finely ground, toasted wheat or corn.
Wheat integrated into the natural cycle of farming and food collecting without interrupting or overlapping any of the traditional cycles. Wheat was planted in November or December after the indigenous crop harvest and was harvested before the traditional spring crops were planted, so it did not require extra labor or scarce natural resources while producing much needed food during the traditional spring starvation period. It meshed perfectly with the seasons, existing crops, river flows and cycle of tribal work.
90 days full maturity
3oz = approx 1500 seeds, enough for a 10 x 10 ft plot, or 100 Sq. ft.
6oz = approx 3000 seeds, enough for a 20 x 20 ft plot, or 400 Sq. ft.
1lb = approx 8,000 seeds, enough for a 50 x 50 ft plot, or 2,500 Sq. ft.