“O the green of the barley fields grows deep,
The breath of the barley fields grows rare;
There is rustle and glimmer, sway and sweep-
The wind is holding high revel there” – Jean Blewitt
Whole Barley is one of the oldest crops known to Man. It has a short growing time compared to other grains and also produces a larger biomass. Like most cereal grains, it has been primarily used as animal feed or in Beer, despite it’s important value as human food. Unlike other grains, Barley has an extensive root system which competes with weeds and makes for a valuable addition to any Garden.
The outer shell of Barley must be removed before consuming (Referred to as Dehulled Barley). This process does NOT remove the bran and germ and it considered whole, despite removing the inedible hull. Pearled Barley is not whole, having had the germ removed in the processing. Pearled Barley is different than Pearl Barley, although many times confused by consumers and retailers alike. Pearl Barley (aka Hato Mugi or Job’s Tears) is an Asian variety of Barley known for it’s purifying abilities, sometimes referred to as “Beauty Pearls.” Naked or Hull-less Barley resembles Dehulled Barley, but it’s Hull softens as it matures and therefore does not need to be removed.
We made Barley with Onion-Miso for Lunch today! Barley has a rich nut-like taste and pleasing texture. Start off by soaking a cup or two of Barley overnight. Then add sea salt and pressure cook for 2 hours, until very soft. To make the Onion-Miso, slice or chop onions, add to a skillet and sauté until browned. Add a bit of Miso and blend with a spoon or fork. Spoon over Barley and enjoy!