Barley

Barley

Said to be the oldest cultivated grain, barley is native to Mesopotamia, where it was mainly used to make bread and ferment beer. Used by ancient cultures since the dawn of time, barley even served as currency in Sumeria. In Europe, barley has been replaced by wheat and rye, but is still the staple grain of many countries in the Far and Middle East, Asia and South America. In modern cultures, barley serves to make everything from livestock feed to malted whiskey to tea to miso.

However, by itself, barley is a great, low-fat grain, chock full of nutrients. Delicious when cooked with other whole grains and in soups and salads. By itself, barley is a great, low-fat grain, chock full of nutrients. Delicious when cooked with other whole grains and in soups and salads.