Barley. There are two types of barley available- pot barley and pearl barley. Pot barley is the more nutritious of the two but is less readily available and takes longer to cook. It is less refined than pearl, with only the outer husk removed, which also gives it a nuttier flavour. Pearl barley has all the husks removed and is then polished (pearled), resulting in a product that more resembles large grains of rice.
Both types of barley are cheap and nutritious. Availability All year around in the dry goods section of grocery shops and supermarkets. Choose the best Choose your barley according to the dishes you wish to make. Prepare it Pearl barley does not need to be soaked before use and will become tender during the cooking process. Store it Use within three months of purchase. Cook it Pot or pearl barley can be used to bulk up soups and stews, or made into a salad for a substantial main meal, or it can be used in place of Arborio rice in risotto. Alternatives Try arborio rice.
Barley. Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. 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.
Barley grains are commonly made into malt in a traditional and ancient method of preparation. In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 square kilometres or 219,000 square miles).[2] Etymology[edit] Biology[edit] Barley Barley is a member of the grass family. Domestication[edit] Two-row and six-row barley[edit] Two-row and six-row barley Hulless barley[edit] Classification[edit] Cultivars[edit] Vocabulary :
Gerste. Blattscheide mit Öhrchen Blühende Ähre Gerstenfeld im Mai Gerstenähren Beschreibung[Bearbeiten] Der ährige Blütenstand besitzt eine flexible, also nicht zerbrechliche Rhachis, darin unterscheidet sie sich von den anderen Hordeum-Arten. Der ährige Fruchtstand mit langen Grannen ist im reifen Zustand geneigt bis hängend. Gerste wird anhand der unterschiedlichen Ähren in zwei- und mehrzeilige Formen unterschieden. Herkunft[Bearbeiten] Im Mittelalter wurde die Gerste als ertragreiches Viehfutter geschätzt. Neben der Qualitätssteigerung versuchte die Züchtung, auch eine technisch besser handhabbare grannenlose Gerste zu erzeugen. Unterarten und Varietäten[Bearbeiten] Wildgerste (Hordeum vulgare subsp. spontaneum)Kulturgerste (Hordeum vulgare L. subsp. vulgare): Zweizeilige Gerste (Hordeum vulgare f. distichon)Mehrzeilige Gerste: Rollgerste (Hordeum vulgare f. hexastichon)Hordeum vulgare f. agriochritonHordeum vulgare var. coeleste L.Hordeum vulgare var. trifurcatum (Schlechtendal) Alefeld.
Hordeum vulgare (Barley) Hordeum vulgare. Hordeum vulgare [edit] Familia: Poaceae Subfamilia: Pooideae Tribus: Hordeeae Subtribus: Hordeinae Genus: Hordeum Species: Hordeum vulgare Subspecies: H. vulgare subsp. spontaneum - H. vulgare subsp. vulgare Name[edit] Hordeum vulgare L., 1753 References[edit] Linnaeus, C. (1753). Vernacular names[edit] español: Cebadahrvatski: Ječammagyar: Árpa, takarmányárpa, négysoros árpaмакедонски: Јачмен日本語: オオムギNordfriisk: Bereрусский: Ячмень обыкновенныйslovenščina: Ječmensuomi: Ohra.