Sowing wheat in the surroundings of the Open-Air Laboratory Lauresham, Germany (#WirinLorsch)

In October 2021, a field was sown with the baking wheat variety ´Avian´ in the area surrounding the Lauresham Open-Air Laboratory as part of the A Year On the Field and the 'Wir in Lorsch' project (a regional initiative to increase the added value of locally and sustainably produced food).

Using a four segment harrow ("Saategge" in german) to prepare the seedbed and to harrow in the seeds

The equipment used was mainly from the 1950s, which was made available from museum contexts and donations. The implements were transported to the field with the help of an ox drawn cart, also dating from the first half of the 20th century. To prepare the seedbed, the first step was - once more - to harrow the field. In a second step, the seed was sown by hand and the same "seed harrow" was used to work in the seed immediately afterwards. Finally, a two segment wooden roller was applied.

Broadcasting the wheat seeds by hand

A wooden, two segment roller was used to press on the seed in the soil

In October 2021, a field was sown with the baking wheat variety ´Avian´ in the area surrounding the Lauresham Open-Air Laboratory as part of the A Year On the Field and the 'Wir in Lorsch' project (a regional initiative to increase the added value of locally and sustainably produced food) .

Video: Annalena Keil