Barley

Staple Crop: Balanced carb Under Development Succeeds in most soils and in climates ranging from sub-arctic to sub-tropical[1, 171]. Easily grown in light soils. Prefers a calcareous soil. Best grown in a sunny position. Barley first came under cultivation about 12,000 years ago. It is widely cultivated in Temperate areas of the world for its edible seed, there are many named varieties[57, 183]. It succeeds further north than most other cereal crops (it succeeds in Norway at latitude 70° N), and at higher altitudes (it is a staple crop in Tibet)[57, 238]. The Coeleste group contains the hull-less barleys. Although lower yielding than the type, these hull-less seeds are much easier to harvest making them a much easier crop to grow on a small scale. Carbon Farming Staple Crop: Balanced carb (0-15 percent protein, 0-15 percent oil, with at least one over 5 percent). The carbohydrates are from either starch or sugar. Annuals include maize, wheat, rice, and potato. Perennials include chestnuts, carob, perennial fruits, nuts, cereals, pseudocereals, woody pods, and acorns. Under Development Plant breeders are actively working to domesticate these plants for cultivation, but they are not yet commercially available as crops. Examples include most of the perennial cereal grains. References Carbon Farming Information and Carbon Sequestration Information Temperature Converter Type a value in the Celsius field to convert the value to Fahrenheit: Celsius Fahrenheit: The PFAF Bookshop Plants For A Future have a number of books available in paperback and digital form. Book titles include Edible Plants , Edible Perennials , Edible Trees , Edible Shrubs , Woodland Gardening , and Temperate Food Forest Plants . Our new book is Food Forest Plants For Hotter Conditions (Tropical and Sub-Tropical) . Shop Now

Edible Parts: Seed Edible Uses: Coffee Drink Salt Sweetener Seed - cooked as a whole grain or ground up and used as a flour for making bread, porridges etc[2, 7, 46, 183]. It has a low gluten content and so is unsuitable for making wheat-type breads[238, K]. The seed can be fermented into sourdough and many other fermented foods such as 'tempeh' and 'miso'. The seed can also be sprouted and added to salads or the sprouted seed juiced and the juice drunk as a health-food drink. The decorticated seed is called pearl barley. This is no longer viable since the decortication process damages the embryo. It is used in soups, stews etc. Malt is obtained by sprouting the whole seed and then roasting it. The seed is then ground into a flour and boiled in water. The resulting liquid is very sweet and can be used in making beer or other drinks, and as a nutritious sweetener in various foods.[7, 46]. The roasted (unsprouted) seed is used as a coffee[46, 183] and a salt substitute. References More on Edible Uses

Seed - sow in situ in March or October and only just cover the seed. Make sure the soil surface does not dry out if the weather is dry. Germination takes place within 2 weeks.