Bearded Wheat Print, Gerard's Herbal: The General History of Plants, Utah State University, Merrill-Cazier Library, Special Collections and Archives, HATCH 39&40

Wheat.

Gerard describes several types of wheat, he does not differentiate them by name however. They are simply slight variations of the same plant, one resembles rye where another is closer to barley. Yet another is characterized by the sheen it gives off when hit by the light. Fittingly this variety is called bright wheat. One other interesting observation made by Gerard was that of a transmutation in plant type. A friend and colleague of Gerard named John Goodyer was out doing fieldwork and came across an ear of wheat that consisted of two seeds. The two seeds being so perfect to one another allowed them to fused into one super-wheat plant that held 3-4 ears per stalk.

Wheat held a certain status with people of this time as being the most useful and prevalent grain. 

Closeup Flat and Double Ear Wheat, Gerard's Herbal: The General History of Plants, Utah State University, Merrill-Cazier Library, Special Collections and Archives, HATCH 39&40

Wheat, Nature, and Virtues.

We can all recognize an ear of wheat and even in the Renaissance, wheat was an incredibly recognizable plant.  "The plant is so well known to many, and so profitable to all, that the meanest and most ignorant need no larger description to know the fame by." Gerard wrote. This is in part due to high crop yields of wheat but also the fact that wheat is considered the most nutritious and beneficial of grains. The idea of these benefits is summed up in the nature of the plant. 

The nature of wheat as described by Gerard was on of a compact substance was incredibly dense. He observes that loaves of wheat are incredibly hard to tear apart when baked. He sees this density as being directly related to its nutritional value. It follows that as the most nutritous of the grains what also has the widest variety of uses. These uses are known as virtues. Wheat holds many virtues used to cure a variety of problems. 

There are many virtues of wheat. For instance you can chew on raw wheat and apply it to the bites of mad dogs to ease pain. However, if you swallow it you have a chance for worms. Wheat flour boiled with honey and water, or oil and water, takes away inflammation and swelling. The bran of wheat boiled in vinegar dissolves hot swellings or dry scales. Essentially dry skin or small cuts. White wine with the powder of wheat will stop your eyes from watering. If made into a thick glue or paste like "book-binders" use, it will stop the coughing up of blood when eaten. Leaven bread, or bread risen by a rising agent such as yeast, made of wheat with salt draws out swelling, bunches, and tumors. Fine wheat flour mixed with egg yolk, honey and saffron heals boils and sores in the elderly and in children. Thin slices of a fine white bread soaked in rose water is good to soak on the eyes and eases eye pain. Oil of wheat placed between two hot sheets of iron and inhaled will heal the hands of minor damage. The uses of wheat are by far the most extensive and versatile of all the grains. This is in part due to it simply being so commonplace among the people.