Wheat is a type of grain plant.  The wheat kernal (the seed) has several
parts, the embryo part is called the "germ".  From:
http://www.professionalpasta.it/dir_1/flour_1.htm

"There is a third, distinct part of the caryopsis, the "germ". It is the
embryo destined to create a new plant (let's not forget that the caryopsis
of the wheat is a seed ...).

The wheat germ is, from a chemical and nutritional standpoint, an absolute
masterpiece. Unfortunately, however, it is rich in fats that can easily go
rancid. For this reason, during milling, it must be removed from each grain
so that its fats are not lost in the flour (or in the semolina) making
preservation precarious."

Go to the baking section in your local grocery store.  The wheat germ is
typically in glass jars near the flour.  Once opened you should keep it in
the refrigerator to keep it from going rancid.  Wheat germ is nice sprinkled
on yogurt, or added to baked goods (like muffins, bread and oatmeal
cookies).