Common Barley

Common Barley
Hordeum vulgare L.
Family Poaceae — Poaceae

Barley Description

Common barley is an annual herbaceous plant, 30–135 cm tall. The stem is erect, knotty, hollow, with hollow internodes. Leaves are linear, 10–25 cm long, 0.5–1.5 cm wide, rough. The inflorescence is a spike, 5–10 cm, with or without awns. The fruit is a caryopsis, 6–10 mm, yellowish or brownish, covered with a hull. Common Varieties: 'Lager', 'Malt', 'Feed', 'Food' (e.g., hulled, pearled). Flowering in June–July, fruiting in July–August.

 

Habitat and Ecology of Barley

The homeland of barley is the Near East, Caucasus, Central Asia, where its wild progenitor is found. It is cultivated worldwide in Europe, Asia, America, Russia (Center, South, Siberia), including northern and high-mountain regions, as a groat and fodder crop. It prefers loose soils (pH 6.0–7.5), temperatures of 15–25 °C, watering 5–10 l/m² once every 7–10 days. Propagated by seeds (sowing in April–May). Yield: 3–6 t/ha. Care: weeding, nitrogen fertilization (20–30 g/m²), protection against rust, powdery mildew. Cold-resistant, improves soil in crop rotation.

 

Barley Raw Materials

Raw materials: grain (semen Hordei), malt (maltum Hordei), husk (gluma Hordei), groats, flour. Grain is harvested in July–August, dried at 40–50 °C (yield 80–90 %). Malt is prepared from germinated grain, dried at 30–40 °C (yield 85–90 %). Husk is separated during processing. Quality: grain — yellowish, moisture not more than 12 %; malt — light brown; flour — white. Store in airtight containers (grain: 2 years; malt: 1 year; flour: 6 months). Weak odor, floury taste.

 

Chemical Composition of Barley

Grain: proteins (up to 16 %), carbohydrates (up to 76 %, starch up to 50 %, hemicellulose up to 6.7 %), fiber (up to 10 %), fats (up to 5 %), pectins (up to 2 %), vitamins (B1 up to 0.33 mg%, B2 up to 0.13 mg%, B6 up to 2.7 mg%, E, D, traces of beta-carotene), minerals (K, Ca, Mg, Fe, Zn, Si, I, Co, Mo, Ni, Sn, Se, F, Cr), hordenine (antibiotic-like action), choline. Malt: diastase (up to 2.11 %). Husk: fiber, pectins. Grain calorie content: 350–360 kcal/100 g.

 

Action and Application of Barley

Barley has enveloping, anti-inflammatory, diuretic, expectorant, antidiabetic, anthelmintic, and general tonic effects. It is used for coughs, gastritis, colitis, hemorrhoids, diabetes, skin diseases (psoriasis, eczema, pyoderma), urolithiasis, ascariasis. Grain improves digestion, appetite, intestinal peristalsis. Malt (due to diastase) stimulates carbohydrate metabolism, lactation, and has anthelmintic effects. Husk is a diuretic. Externally, it is used for baths in dermatitis, as a cosmetic and soothing agent. Barley water with fennel enhances lactation, and with parsley it is used for fevers. Alcohol extract of grain contains flavones that inhibit mitotic activity.

 

Precautions for Barley Use

Consumption of >500 g/day of grain or >200 g/day of malt can cause flatulence, diarrhea. Store malt at 0–10 °C for no longer than 6 months, grain — up to 2 years. Give children under 3 years old no more than 50 g/day of grain. Avoid prolonged boiling of decoctions (>10 minutes, diastase activity is lost). Wash grain thoroughly due to pesticides.

 

Contraindications for Barley Use

Celiac disease, allergy to cereals, flatulence, diarrhea, acute pancreatitis, peptic ulcer in exacerbation.

 

Barley Recipes

1. Grain decoction for cough. Pour 200 ml of water over 20 g of grain, let steep for 4–5 hours, boil for 10 minutes, drink 30–50 ml 4–6 times a day before meals, for 5 days.
2. Malt infusion for gastritis. Pour 200 ml of boiling water over 10–20 g of malt, let steep for 30 minutes, drink 50 ml 3–5 times a day, for 7 days.
3. Bath for psoriasis. Boil 1.5–2 kg of malt in 8–10 l of water for 20 minutes, strain, add to the bath (for children: 0.5 kg per 3 l), 15 minutes, once a week.
4. Husk decoction for urolithiasis. Pour 200 ml of boiling water over 10 g of husk, boil for 10 minutes, drink 50 ml 3 times a day, for 10 days.
5. Mixture for gastritis. 250 g of malt, 140 g of medicinal yeast, 100 g of magnesium carbonate, sugar up to 1 kg, take 3–4 g 3 times a day.
6. Barley Water for Digestion. Simmer 1/4 cup pearl barley in 4 cups of water for 30-45 minutes. Strain and drink the liquid. Can add lemon or honey for flavor.
7. Barley and Vegetable Broth. Add 1/2 cup pearl barley to a simmering vegetable broth with chopped carrots, celery, and onions. Cook until barley is tender.

 

Barley Cosmetics

Barley is used for skin care.

1. Mask for dry skin. 20 g of barley flour, 10 ml of honey, apply for 15 minutes, rinse, twice a week.
2. Face scrub. 10 g of barley groats, 10 ml of yogurt, apply for 5 minutes, rinse, once a week.
3. Lotion for oily skin. 20 ml of grain infusion, 10 ml of lemon juice, wipe the skin, once a day.
4. Compresses for acne. Pour 100 ml of boiling water over 10 g of malt, let steep for 20 minutes, apply for 10 minutes, twice a day.
5. Barley Face Pack for Brightening. Mix barley flour with rose water to form a paste. Apply to face for 15 minutes, then rinse.
6. Barley Bath Soak. Add 1 cup of barley flour or cooked barley to a warm bath for soothing irritated skin.

 

Barley Culinary Uses

Grain is used in porridges, soups, beer, kvass, coffee substitutes, flour, pearl barley, and barley groats. Pearl barley and barley groats are suitable for diets for constipation, obesity, psoriasis, eczema due to fiber and vitamins (A, D, E). Mucilaginous decoctions of grain or flour are included in diets for acute gastrointestinal inflammations. Store grain at 0–10 °C for up to 2 years, soak pearl barley 6–8 hours before cooking.

1. Pearl Barley Porridge. 100 g pearl barley, 500 ml water, cook for 40 minutes, add 10 g butter.
2. Soup with Barley Groats. 50 g groats, 1 l water, 100 g vegetables, cook for 30 minutes.
3. Kvass. 200 g malt, 3 l water, 50 g sugar, let steep for 24 hours, strain.
4. Patties. 100 g pearl barley, 50 g onion, 1 egg, fry for 10 minutes.
5. Barley Risotto. Use pearl barley instead of Arborio rice for a hearty, nutty risotto with mushrooms or other vegetables.
6. Barley Salad. Cooked pearl barley mixed with chopped vegetables, herbs, and a lemon-herb vinaigrette.
7. Barley Bread. Incorporate barley flour into bread recipes for a denser, more flavorful loaf.

 

Other properties of barley

Used in brewing, production of flour and groats, coffee substitutes, animal feed.