|Naked barley is back! Our new batch of wholegrain naked barley is from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire.|
Long before we ate modern wheat, naked barley sustained us. Well suited to our climate, Bronze Age farmers would be very familiar with this nutritious, malty cereal. Unlike most barley, where the inedible husk is tightly stuck to the grain, the husks fall off the naked barley grain when it's harvested and threshed, leaving the tasty and nutritious whole grain intact and ready to cook or mill.
The grains can be cooked and eaten whole, or milled at home (we recommend using a table-top Mockmill) for flavoursome and nutritious flour.
Add cooked naked barley - or if cooking time allows, dry grains - to soups, stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked naked barley grains to produce a tasty and versatile flour.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Barley Grain (Gluten)
For allergens, see ingredients in bold
|Typical values||Per 100g, raw whole grains|
|of which saturates||1.4g|
|of which sugars||0.7g|
Suitable for vegans and vegetarians
|Organic marrowfat peas are back!|
Our Kabuki variety Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John and Guy Turner at Little Bytham in Lincolnshire.View full product details