Barley

Pearled barley grain, uncooked. Scientific identity: Hordeum vulgare L. Edible part: Dehulled and pearled grain; hulls, sprouts, grass, and straw are excluded. Exact source form: Barley, pearled, raw, corresponding to USDA FoodData Central FDC 170284.

A chewy cereal grain used in soups, pilafs, porridges, malt, and breads.

Common name

Barley

Scientific name

Hordeum vulgare

Family

Poaceae

Edition

Core Edibles

Flavor

Toasty · earthy · mild

Texture

Chewy when cooked

Season

Dry pantry staple

Best storage

Airtight · cool · dry

Great for

Soup · pilaf · porridge

Know this

Barley contains gluten

Pearled grocery barley has had the germ and hull processed and is not planting seed. Use viable untreated seed and confirm local rules before sowing.

START WITH

Untreated barley seed sold for grain production

CLIMATE

Cool growing season; spring barley in cold regions, winter barley only where winters are suitable

LIGHT

6+ hours of direct sun

SOIL

Well-drained loam with moderate fertility

1. 1

   Start it

   Broadcast or drill seed 1–1.5 inches deep in early spring as soon as soil can be worked. Aim for plants about 1 inch apart in rows 6–8 inches apart.

2. 2

   Give it room

   A 10-by-10-foot patch is easier to harvest than scattered plants; keep rows accessible.

3. 3

   Water correctly

   Keep soil moist through germination and heading; reduce irrigation as heads turn golden.

4. 4

   Care for it

   Weed early, avoid excess nitrogen that makes stems fall, and protect ripening heads from birds.

5. 5

   Harvest

   Cut when heads and straw are golden and kernels are hard enough to dent only with effort. Bundle, dry fully, thresh, and winnow.

Spring barley commonly matures in about 90–120 days.

Cut when heads and straw are golden and kernels are hard enough to dent only with effort. Bundle, dry fully, thresh, and winnow.