Barley: Not Just in your Mother’s Scotch Broth!
Marty Martindale

It has a toasty, nutty flavor while it has a pleasant chewy, pasta-like texture, yet it provides fermentation for beer and other distilled drinks. Used as early as 8000 BCE, barley’s not just for soups, and below find 50 recipes for using barley in a variety of ways.

Ancient barley was used as wages for Egypt’s pyramid laborers. For their hard work, they received barley flat bread and an allotment of barley-fermented beer. By the 5th millennium barley reached Spain then spread north into France and Germany. Next, it appeared in India, then China and not in the UK until around 500 BCE. Continue reading