ryes

Ryes refers to the cereal grain Secale cereale and its cultivated varieties, used for food and feed. Rye is a cool-season cereal in the grass family and can be grown as winter rye or spring rye. The seed is small and brown when mature. Rye flour contains less gluten than wheat and has a high proportion of pentosans, which affects dough texture and often requires sourdough or blends to improve loaf structure.

Rye is hardy, tolerating cold, drought, and poorer soils than many cereals. Winter rye is sown in autumn to overwinter, while spring rye is planted in spring. It matures earlier than wheat and is commonly used as a cover crop to reduce erosion and suppress weeds. Major producers include Germany, Poland, Russia, Ukraine, Canada, and the United States.

Uses include rye bread, crispbread, and pastries in Central and Northern Europe. Rye flour is used for traditional breads and blends; rye is also distilled into spirits such as rye whiskey and rye vodka and can be malted for beer. In agriculture, rye grain serves as animal feed and as winter forage.

History: Rye was domesticated in the Near East and spread to Europe by the Middle Ages, where it became a staple on poorer soils in northern regions. It remains significant in European cuisines and in some North American regions. Ergot contamination is a long-standing risk in stored rye and requires careful handling.