Barley  (Hordeum vulgare) – Barley is an exceptionally hardy cereal grain that can withstand extremes of temperature.  It is grown in the far north as well as in subtropical climates.

History:  Barley is considered to be the first cereal grain grown and used by man.  Deposits of barley have been found in Stone Age lake dwellings in Switzerland.  Barley was a staple food in Ancient Greece.  It was also the most important ingredient of athletes’ training diets.  Romans honored barley for its strength-giving properties.  Gladiators were called “eaters of barley.”  The ancient Chinese regarded barley as a symbol of male virility.  Since prehistoric times, barley malt has been used for making beer.  Barley was introduced to South America by Spaniards in the 16th century and brought to the United States in the 17th century by English and Dutch settlers.

Rich in:  Barley contains carbohydrates; sugars; protein; dietary fiber; phytonutrients; minerals: selenium, tryptophan, copper, manganese, and phosphorus; and B-group vitamins.

Internal use:  Barley’s dietary fiber supplies nutrition for the “good” bacteria in the large intestine, thus increasing these bacteria.  Barley helps cleanse the colon and keep it healthy, thus lowering the risk of colon cancer and hemorrhoids.  Powerful antioxidants in barley working synergistically help to lower the levels of cholesterol, reduce the symptoms of irritable bowel syndrome, asthma and arthritis, protect the body against heart disease, cancer, arteriosclerosis, cardiovascular disease, diabetes, ischemic stroke, blood clotting, and gallstone formation.  Barley increases insulin sensitivity, helps one to lose excess weight, and increases the flexibility of blood vessels, bones, and joints.  In addition, it has been discovered that eating barley increases memory, which is helpful in case of Alzheimer’s disease and age related memory loss.

Good to know:  Hulled barley is the most nutritious form of barley, retaining its fiber-rich bran coating.  Pearl barley has the bran coating removed through intense milling and processing and thus is inferior health wise.  Barley flour adds a wonderful moist, soft texture to breads and cakes.  Choose flour that has been ground from whole hulled barley.  Barley grits is quickly cooked and makes a good morning cereal.  Choose coarsely ground whole barley.  Barley flakes are sliced, flattened, and heat treated. 

How to prepare:   Choose the most nutritious form of barley—hulled barley—for breakfast.  For best assimilation of all the nutrients in barley, soak it for at least eight hours: take the amount of barley you need, place it in a bowl, and cover it with an equal amount of water.  Add 1 tablespoonful of apple-cider vinegar.  If you cook for several people, add more vinegar.  Cover the bowl and keep it at room temperature.  When you are ready to cook the cereal, add as much water as needed and cook.  Barley takes quite a while to cook, but it is probably the most nutritious of cereals.

External use:  Barley flour makes a wonderful facial mask and scrub.  Add warm water to a teaspoonful of barley flour and mix.  Apply the paste to clean skin and let dry.  Then moisten your hands and gently scrub. Rinse with lukewarm water.