How Do Oats Grow?

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The oat is an annual grain crop that is widely grown in temperate and sub-tropical areas. In temperate zones, it is raised as a summer crop, and in the warmer subtropics, it is a cool weather crop.

 

Oat is a tall, tufted grass with light green to gray-green blades that produce grassy, floral plumes in warm weather. The plant’s small yellow flowers are pollinated by the wind to produce large seed grains that hang from the plant. Oat may grow to a height as tall as five feet high, and is frequently used by farmers for forage, hay and silage, as well as for human consumption. 

 

The modern oat is thought to be derived from two species, the wild oat and the wild red oat. To thrive, the oat requires full sun, nutrient-rich, well-composted soil, and needs more water than most of its relatives in the grain family. 

 

Seasonal Growth

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Health Benefits

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Oats contain beneficial minerals such as manganese, selenium, phosphorus, magnesium, iron and zinc, as well as rich levels of carotenoids and flavonoids.

 

For those with gluten-free diets, gluten-free oats contain many essential minerals, vitamins and antioxidants. The addition of oats to the diets of research subjects with Celiac disease over the course of six months resulted in an increased intake of vitamin B1, magnesium and zinc, as well as an increase in the antioxidant, bilirubin, which helps the body eliminate free radicals and prevent oxidative damage to the brain.

 

At 16.5 grams per cup, oats have more dietary fiber than any other grain. They are rich in a specific type of fiber known as beta-glucan, which is known to help lower LDL (bad) cholesterol levels.  

 

Because it helps the body to eliminate waste through the digestive system, a fiber-rich diet is linked to prevention of colon cancer and diverticulitis.

 

Because oat bran helps to eliminate LDL from the digestive system that would otherwise end up in the bloodstream, it also helps to reduce the risk of cardiovascular disease. A study conducted by researchers at Harvard University found that men who enjoyed a morning bowl of whole grain (not refined) cereal had a 29% decrease in their risk for heart failure.

 

The beta-glucan found in oats is effective in bolstering the immune system against fungi, bacteria, viruses and parasites. 

 

Beta-glucan also plays a role in weight loss through its positive interaction with Peptide Y-Y, a hormone associated with appetite control.

 

Studies indicate that oat-based foods containing beta-glucan may help to improve insulin sensitivity in research participants with diabetes.

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History

 

The earliest oat seeds that have been discovered were mixed with other grains in Egyptian tombs, dating back to 2000 BCE. The oat is in fact the last of the grains to be cultivated for human consumption, beginning sometime between 1000 BCE and 1 CE in southeastern Europe or Asia Minor. Oat grains found in caves in Switzerland dating back to the Bronze Age are among the oldest known evidence of oats grain cultivation.

Propagation

 

The most effective way to propagate oat is by seed. In temperate zones, sow seeds approximately 2 - 3 weeks after the last frost. In warmer, sub-tropical zones (USDA hardiness zone 8 or higher), sow seeds in fall to grow oat as a cool season crop.

 

The oat is a field crop, and is very easy to plant. Oat seeds may not be available in a typical garden center, but should instead be purchased from an agricultural store or farm co-op. Depending on your intentions for your oat crop, you will need to purchase approximately 1 - 4 bushels per acre. Measure your farming space so that your oat seed provider can help you choose the right amount to purchase for your growing purposes. As a general rule, home gardeners should plan to plant approximately 2 - 3 pounds of seed per 1,000 square feet.

 

Home gardeners who are growing oats for human consumption should look for hull-less oats (also known as naked oats), which are easier to process than the less expensive fodder oat alternative used for livestock.

 

Once you have acquired your oat seed, the simplest and least expensive sowing method is to broadcast the seeds evenly over the planting area. Choose a sunny location with good access to water, as oats need to be well-hydrated to thrive. Note, however, that the soil must be well-draining. Oats will not succeed in low-lying areas where water accumulates.

 

To promote healthy growth, you may wish to mix the seeds with well-composted soil prior to broadcasting. After broadcasting, smooth the ground with a rake and then simply walk over the entire area to press the seeds into the ground. Seeds must be covered with at least one inch of soil to germinate. One trick is to broadcast seeds just before an expected heavy rain, which will help drive the seeds into the soil and provide them with a moist start to the germination process.

 

Oats will take approximately 8 to 20 days to germinate. The plants generally require little care during their growth process, as long as the soil is kept moist.  Although weeding is not necessary once seedlings have emerged, it is recommended to make the harvest easier. When the oat seed heads turn a creamy white (approximately 45 days after planting), oats are ready for harvest.

 

Harvesting

 

Oats are ready to harvest when their seeds have completely dried out. To harvest, simply cut the stems with garden shears or snap the stalks off by hand, leaving seed heads intact. 

 

If the seeds have yet to dry out on the plant, gather the stalks in bundles and tie them together. Stand the bundles upright with the bottoms and tops flared out to promote drying, which may take up to two weeks.

 

The typical oat head will yield 30 or more grains inside its hull. There are several methods for separating the grains from the hull once you have harvested your oats. 

 

One method for separating grains is to place the harvested stalks into a pillowcase, heads down, and beat the bundle against a hard wall. From here, you may separate the grains by hand. Another effective method is to beat the stalks against the inside of a metal trash can or a large bucket until the seeds have fallen out. 

 

If your oats have hulls, you may need to place them on a baking sheet in an oven preheated to 180 degrees Fahrenheit for 90 minutes to crack the hulls and reveal the edible groat inside.

 

After the seed heads have been cracked, you may wish to stand in front of a fan while dropping the seeds into a bowl from a few feet above. The heavier grains will fall into the bowl while the lighter, unwanted pieces will blow away. 

 

Separate and store the straw, which may be used for animal feed or mulch.

 

Storage

 

Oats should be stored in a cool, dry place in an airtight container. If stored correctly, oats can keep for up four months in dry storage, or for up to eight months in the freezer in an airtight bag. However, processing oats shortens their shelf life, so the less processed they are, the longer oats will kee
 

Fun Facts

 

According to FAOSTAT data from 2013, Russia leads the world in oat production, followed by Canada, Poland, Finland and Australia.

 

Oats are widely used for human consumption in breakfast cereals, granola and oatmeal. They are also used to produce oat milk and oat flour, which is used in bread and to make a coffee substitute. Oat is also used in the production of beers such as oatmeal stouts.

 

However, over 95% of oat produced throughout the world is used for livestock purposes in the form of feed grain, straw or silage. 

 

Oats are also used medicinally by herbalists and practitioners of Ayurvedic medicine.

 

Top Health Benefits: 

 

Oats contain beneficial minerals such as manganese, selenium, phosphorus, magnesium, iron and zinc, as well as rich levels of carotenoids and flavonoids.

 

For those with gluten-free diets, gluten-free oats contain many essential minerals, vitamins and antioxidants. The addition of oats to the diets of research subjects with Celiac disease over the course of six months resulted in an increased intake of vitamin B1, magnesium and zinc, as well as an increase in the antioxidant, bilirubin, which helps the body eliminate free radicals and prevent oxidative damage to the brain.

 

At 16.5 grams per cup, oats have more dietary fiber than any other grain. They are rich in a specific type of fiber known as beta-glucan, which is known to help lower LDL (bad) cholesterol levels.  

 

Because it helps the body to eliminate waste through the digestive system, a fiber-rich diet is linked to prevention of colon cancer and diverticulitis.

 

Because oat bran helps to eliminate LDL from the digestive system that would otherwise end up in the bloodstream, it also helps to reduce the risk of cardiovascular disease. A study conducted by researchers at Harvard University found that men who enjoyed a morning bowl of whole grain (not refined) cereal had a 29% decrease in their risk for heart failure.

 

The beta-glucan found in oats is effective in bolstering the immune system against fungi, bacteria, viruses and parasites. 

 

Beta-glucan also plays a role in weight loss through its positive interaction with Peptide Y-Y, a hormone associated with appetite control.

 

Studies indicate that oat-based foods containing beta-glucan may help to improve insulin sensitivity in research participants with diabetes.