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Hordeum vulgare - Aksata
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Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 13,000 years ago. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
Description
Barley is a widely adaptable crop. It is currently popular in temperate areas where it is grown as a summer crop and tropical areas where it is sown as a winter crop. Its germination time is one to three days. Barley grows under cool conditions, but is not particularly winter hardy.
Barley is more tolerant of soil salinity than wheat, which might explain the increase of barley cultivation in Mesopotamia from the second millennium BCE onwards. Barley is not as cold tolerant as the winter wheats (Triticum aestivum), fall rye (Secale cereale) or winter triticale (× Triticosecale Wittm. ex A. Camus.), but may be sown as a winter crop in warmer areas of Australia and Great Britain.
Barley has a short growing season and is also relatively drought tolerant.
Uses
- Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods.
- It is used in soups and stews, and in barley bread of various cultures.
- In Ayurveda, barley water is considered as a digestive tonic which helps in facilitating the process of digestion, especially for those who have low 'agni'. Different body types, such as Vata, Pitta and Kapha, can also mix in a few spices respectively to further aid in the process.
Common name
- English - Hordeum vulgare
- Kannada - ಜಾವೆ ಗೋಧಿ
- Hindi - jau
