Grünkern

Grünkern is a distinctive type of spelt that is harvested when it is only partially ripe and then dried. This technique originated out of necessity due to inclement weather that often damaged crops. Farmers began harvesting the spelt early, at approximately 50% moisture content during the 'dough-ripe phase.' To their surprise, the dried kernels, known as grünkern, developed a delicious flavor when cooked with water. This discovery established the tradition of harvesting a portion of the spelt crop specifically for grünkern production.

Typically, spelt intended for grünkern is harvested at the end of July, which coincides with the readiness of winter crops. The drying process, once traditionally conducted over beechwood fires, is now frequently carried out in heated-air ovens. This drying method reduces the moisture content to 13%, imparting grünkern with its unique taste and aroma. Before it can be used further, grünkern must be husked or milled. Interestingly, the husks are not discarded; they are repurposed as cattle feed or as fillers for pillows to enhance sleep quality.

The earliest recorded mention of grünkern dates back to 1660 in Amorbach, southern Germany, where it was a popular ingredient in soups. During that time, the drying process utilized the residual heat from bakehouses. Traditional proverbs also highlight the optimal time for harvesting grünkern, such as this one: "Christine, Jakobi, Sankt Anne ist Ernte! / Schneid't man kein Korn, / so schneid't man doch Grünkern" which translates to, "Christine, James, Saint Anne, it's harvest time! If we don't reap grains, we reap grünkern."