barleys

Barley, or barleys, refers to the cereal grain derived from Hordeum vulgare and its various cultivars. It is grown in temperate regions worldwide and is valued for its versatility as food, animal feed, and as the primary raw material for malting beer and other beverages. Barley is among the oldest cultivated crops, with evidence of use dating back thousands of years in the Near East and Europe.

Barley varieties are commonly described by spike architecture and processing traits. Two-row and six-row refer to the arrangement of seeds on the head, while hulless (naked) barley lacks a removable hull, and hulled barley has a protective husk. Malting barley is selected for starch quality and enzyme content for brewing, whereas feed barley is chosen for bulk and energy value. Processing forms include pearl barley, barley flakes, and barley flour, which expand its culinary uses.

Cultivation typically divides into winter and spring types. Winter barley is sown in the autumn and overwinters, maturing in late spring, while spring barley is planted in spring and harvested in late summer. Barley is relatively adaptable and tolerant of cool climates and poorer soils, though it benefits from well-drained, fertile sites. Common agricultural challenges include pests and diseases such as powdery mildew and barley yellow dwarf virus.

Nutritionally, barley provides carbohydrates, protein, and dietary fiber, including soluble beta-glucans that can support heart health. It contains minerals such as selenium and phosphorus and has gluten, so it is unsuitable for people with celiac disease. Beyond human consumption, barley straw is used as animal bedding and feed.