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Hordeum vulgare, commonly known as barley, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

History

Barley (Old English bærce, Latin hordeum) is a member of the grass family and is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. The domestication of barley is closely connected with that of wheat, as both grains are found in the earliest Neolithic sites at Jericho, Jarmo, and Sheikh Ali Beni Sa'id.

Cultivation

Barley is a widely adaptable crop. It is currently popular in temperate areas where it is grown as a summer crop and tropical areas where it is sown as a winter crop. Its germination time is anywhere from 1 to 3 days. Barley grows under cool conditions, but is not particularly winter hardy.

Uses

Barley is a versatile and useful crop with applications ranging from feed and food production to beverage manufacturing. Most barley grown in the United States is contracted for malting purposes. Malting barley is usually lower protein which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy. Two-row barley is traditionally used in English ale-style beers.

Health Benefits

Barley has various health benefits. It is a source of dietary fiber, vitamins, and minerals. It also has impressive concentrations of antioxidants and vitamins, including niacin, thiamin, and pyridoxine.

See Also

• Cereal
• Wheat
• Rye
• Oats

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