Barley

Barley (Hordeum vulgare), a member of the grass family, is an important cereal grain grown in temperate climates around the world. It was one of the first cultivated grains, with people growing it in the Fertile Crescent around 9000 BC. This early farming gave barley nonshattering spikelets, making it easier to harvest. From there, people used it across Eurasia by 2000 BC.

Barley grows best in cooler temperatures and soil that drains well. It can survive with less water and in soil salinity, but it is not as strong in cold winters as wheat or rye. In 2023, barley was the fourth most produced grain, with 146 million tonnes harvested worldwide, after maize, rice, and wheat.

Most of the world's barley—about 70%—is used as animal feed. The rest is used to make beer and whisky, or to create malt for foods like barley bread. In English stories, John Barleycorn stands for the grain and the drinks made from it, which is why some pub names have words like “Barley.”

Etymology

The Old English word for barley was bere. This word is still used in parts of Scotland for a special kind of barley called bere. The word barley comes from an Old English word that means "of barley." The word barn, a place to store grain, also has its roots in the word for barley. The scientific name for the barley plant comes from the Latin word hordeum. This word is related to a word meaning "to bristle."

Description

Barley is a cereal from the grass family. It has special flower clusters called spikelets that grow in a herringbone pattern. Each spikelet has a long, thin awn, which makes the plant look tufted.

Scientists learned about barley's genes in 2012. Its genes are arranged on seven pairs of nuclear chromosomes, plus one mitochondrial and one chloroplast chromosome.

Origin

Barley was one of the first grains to be farmed. It began in the Fertile Crescent around 9,000 BC. This area had lots of water, which helped barley grow. Farming barley made harvesting easier because its grains stayed together.

By 2,000 BC, barley had spread across Eurasia. It grew from Finland to India and even Tibet. Barley was important in ancient cultures. People used it for food and drinks. It was also a symbol in myths and became a key part of many early diets and traditions.

Taxonomy and varieties

Barley comes in different forms based on how its grains are arranged. The most common types are two-row and six-row barley. In two-row barley, only the middle grain in each cluster is full-sized. In six-row barley, all three grains are full-sized. This difference matters to brewers who use barley to make beer.

Another special type is called hulless or "naked" barley. In this type, the outer covering of the grain is easier to remove. People have used this type for a long time. It is now being studied for new uses in food and animal feed. Hulless barley can offer more protein and other helpful nutrients.

Production

In 2024, the world produced about 142 million tonnes of barley. Russia grew the most barley, making up 12% of all the barley produced that year. Other big producers were Australia, Germany, and France. Barley is the fourth most common grain in the world, after maize, rice, and wheat.

Cultivation

Barley is a crop that grows best in cooler temperatures, around 15 to 20 °C (59 to 68 °F), and in soil that drains well with plenty of sunshine. It is grown in many parts of the world, especially in areas with mild winters and summers. Barley can survive with less water than many other crops and can tolerate salty soil better than most grains.

Traditionally, barley seeds were scattered by hand, but today they are usually planted using machines. As it grows, barley needs nutrients like nitrogen, phosphorus, and potassium, which are often added as fertilizer. It must also be watched for pests and diseases. When barley is ready to harvest, its stems and ears turn yellow and droop. In the past, people harvested barley by hand with tools like sickles or scythes, but now machines called combine harvesters are commonly used.

Pests and diseases

Further information: List of barley diseases

Barley can face pests and diseases that affect its growth. Common insect pests include aphids like the Russian wheat aphid, caterpillars from the armyworm moth, the barley mealybug, and wireworms, which are larvae of click beetles. Aphids usually cause small damage. Armyworms can eat leaves, and wireworms can harm young plants.

Barley is also prone to fungal diseases such as powdery mildew, leaf scald, and rust. It can also get bacterial and viral infections. These diseases can weaken the crop, so farmers work to develop resistant varieties to protect barley plants.

Food

Barley is a grain used in many dishes around the world. After removing its outer husk, barley can be made into forms such as pearl barley or barley meal. It is used in soups, stews, and porridges. In the Middle East, barley is a key ingredient in traditional foods like keşkek and murri. In Japan, barley is mixed with rice to make mugimeshi, and in Korea, it is used to make boribap, a type of barley rice.

Barley is nutritious. It provides carbohydrates, protein, and important vitamins and minerals. It can help lower blood cholesterol and manage blood sugar levels, which is good for heart health. However, people with certain conditions like coeliac disease should avoid barley because it contains gluten.

Uses

Barley is an important ingredient in making beer and whisky. In Germany and England, a type of barley called two-row barley is used for beer. In the US, a type called six-row barley is often used. Barley is the main grain used to make Scottish and Irish whisky.

Barley is also used to make nonalcoholic drinks. For example, barley water and roasted barley tea are made by boiling barley in water. In Italy, roasted barley is sometimes used like coffee, called caffè d'orzo.

Most of the world’s barley is used as food for animals, especially cattle in western Canada. Barley can also be placed in water to help prevent algae growth in ponds and gardens. Long ago, barley was used to measure length and as a form of money.

Culture and folklore

Barley has been important in stories and traditions for many years. In old English tales and Norse myths, characters like Scyld Scefing and his son Beow are connected to barley. The famous writer J. R. R. Tolkien also used this idea in his stories.

In English folklore, a character named John Barleycorn stands for barley and the beer made from it. Songs tell about John Barleycorn's journey from growing to becoming beer. Many old English pubs are named after barley, like The Barley Mow or John Barleycorn, showing how important barley was for making beer.