Barley

Barley has been used as a major food source for many cultures for thousands of years, and is fourth most important cereal crop in the world after wheat, rice and corn (maize). It is a staple food crop in many of the Mediterranean countries and Asia, and is grown extensively in other parts of the world, such as Russia, Canada, Australia and Germany. Over 5.5 million tonnes are grown in the UK every year, making it the second most important cereal crop after wheat.

Like wheat, barley is planted in the spring or autumn and grows up to 4 feet tall. The harvested grain ranges in colour from light brown to dark brown or purple, and when cooked, has a pleasantly sweet, nutty taste. It contains high amounts of soluble fibre, which helps to reduce cholesterol in the blood and is also rich in niacin and iron.

Barley can be used in a variety of ways; it is excellent for adding to soups, casseroles or salads, and may be served as a side dish. When malted, it may also be used to make whisky and beer.

In this section, we take a look at the two major varieties of barley: Scotch and Pearl. Scotch (or pot) barley is the most nutritious of the two, as only the tough outer hulls are polished off. Pearl barley is more extensively processed, resulting in a product that is quick to cook, but without its nutritious bran layer.