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 wholegrain ready to use.
The grains can be cooked and eaten whole, or milled at home (we recommend using a 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||0.4g|
|of which sugars||1.5g|
Suitable for vegans and vegetarians
Grown in Lincolnshire by Jeremy Dickin
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