The basic raw material (i.e. Wheat straw) is the same as for long straw but in this case the wheat is passed through a reed comber fixed to the top of the threshing machine, which removes the grain, extraneous weeds and leaf and leaves the straw unbruised. This material is now known as reed, for the way in which it is applied to the roof.

After being tied in bundles, all the butts (the bases of the wheat stems) are at one end of the bundle and all the ears are at the other. Less preparation is required from the thatcher before combed wheat reed can be fixed to the roof than with long straw. Some growers of wheat for thatching have adopted modern stripper-heading techniques in recent years but machine combed wheat reed is still by far the most common

Old damaged thatch being stripped, with part re-thatched combed wheat reed.

Combed Wheat Reed has a more compact, ‘quill-like’ finish than Long Straw.

Before rethatching, note deep overhang over windows.

The roof has been stripped of a thick accumulation of thatch and the eaves have been cut higher to allow windows to be opened (!) and to let much more light into upstairs rooms. This roof is thatched in Combed Wheat reed with a block cut, ornamental, wrapover ridge.

Thatch can sometimes have a happy marriage with adjoining slate or tiled roofs.
Combed Wheat Reed with block ornamental ridge.

A series of photos showing how thatch weathers with time.

Left hand section rethatched with Combed Wheat Reed and with a block ornamental ridge – 1983.

Roof weathered – 1985

Right hand section, rethatched with new ridge – 1997.