Barley may be one of the well-known grains, as it is an ingredient in Grandma’s meat and barley soup and plays a crucial role in beer production. However, it has a far more varied role on the menu. It is the world’s oldest cultivated cereal and grows in various climates, making it an essential ingredient in many cuisines. Barley, one of the world’s top five portions of cereal, has existed since prehistoric times.
Barley is a delicious grain that is underrated, barely receiving the attention and praise it deserves. It has a desirable chewy texture and a nutty flavor that can be incorporated into various dishes. It’s also a nutrient-dense and healthy meal option, containing plenty of fiber and trace minerals.
We recommend trying a barley recipe, and in case you have no idea how to cook it, we have provided a guide for several cooking methods.
Britannica says barley is a “cereal plant of Poaceae grass family and its edible grain.” Its scientific name is Hordeum vulgare. But barley is not like other grains, and it is “the fourth largest grain crop globally,” after wheat, rice, and corn. Barley is called an “ancient grain” for a good reason: it has been grown since 5000 BCE.
Even though it has been around for a long time and is used worldwide, barely is often not given enough credit in the United States.