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Our new batch of organic naked barley is from a superb crop grown by Mark and Liz Lea at Green Acres Farm in Shropshire.
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. Pearling removes some of the inner hull so the grain cooks more readily.
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.
Place the barley in a pan, cover with plenty of cold water, bring to the boil and cook for 20 to 30 minutes or until tender. Drain and serve or add to soups or stews.
Barley Grain (Gluten)
For allergens, see ingredients in bold
| Typical values | Per 100g, raw whole grains |
| Energy | 1327kJ (315kcal) |
| Fat | 1.4g |
| of which saturates | 0.4g |
| Carbohydrate | 58g |
| of which sugars | 1.7g |
| Fibre | 17g |
| Protein | 10g |
| Salt | <0.01g |
Suitable for vegans and vegetarians
