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CULTURAL AND WILD PLANTS
Sowing barley. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Barley, Hordeum sativum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Barley (Hordeum) Family: Cereals (Poaceae) Origin: Common barley is one of the oldest cultivated plants and was bred from a wild barley species. Area: Barley is distributed throughout the world, especially in temperate climates. Chemical composition: Barley grains contain up to 70% carbohydrates, including starch, sugars and fiber. Grains also contain proteins, fats, vitamins (especially vitamin B6), minerals (potassium, phosphorus, magnesium, calcium) and other nutrients. Economic value: Barley is an important crop and is used to produce beer, and is also used as feed for livestock and poultry. In folk medicine, barley is prescribed to treat diseases of the gastrointestinal tract, as well as to lower blood cholesterol levels and improve metabolism. Legends, myths, symbolism: In ancient cultures, barley was one of the first cultivated plants grown by man. In Egyptian mythology, barley was considered a symbol of abundance and fertility, and was used as the main ingredient for making bread and beer. In Greek mythology, barley was associated with the earth goddess Demeter, and was considered a symbol of life, fertility, and abundance. In Christian tradition, barley is associated with the church rite of communion. In the Catholic tradition, barley bread is used to make holy sacramental loaves, which represent the body of Christ. In some cultures, barley is associated with male strength and endurance. In ancient Celtic cultures, barley was considered a symbol of male strength, endurance and fertility.
Barley, Hordeum sativum. Description, illustrations of the plant Barley, Hordeum sativum L. var. Hordeum vulgare L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Annual herbaceous plant, often higher than 1 m. Stem erect, glabrous. The leaves are linear, sharply rough at the edges. The flowers are collected in a complex spinous spike-inflorescence. There is two-row and multi-row barley. The fruit is a bare, elongated caryopsis, straw-yellow, less often green, brown. Blooms in June-July. The homeland of barley is considered the Mediterranean, Central and East Asia. Barley - the oldest cereal crop - was known, like wheat, back in the Stone Age. In those distant times, a wild relative of cultivated barley was the main food of the peoples who inhabited the lands from East Asia to Scandinavia. On the territory of Turkmenistan, barley was cultivated 3000 years before our era. Currently, barley is sown in many countries. Barley is a drought-resistant, early ripening and cold-resistant plant. It is demanding on soil fertility, sensitive to acidity and salinity. Barley has spread far to the north, even beyond the Arctic Circle. Gives high yields everywhere. Barley grain contains a large amount of proteins rich in essential amino acids (especially lysine), carbohydrates and fats. It contains a lot of fiber and enzymes. Vitamins are concentrated in the germ and shell of the grain. Here are the main "depots" of choline and folic acid. There are a lot of minerals in the grain shell, especially calcium, magnesium, phosphorus, iron, sodium.
Barley is widely used in dietary nutrition. Mucous decoctions of grain or coarse barley flour are included in the diet of patients with acute gastrointestinal diseases, as well as overweight people. Especially useful is malt - an aqueous infusion of germinated, dried and crushed seeds. This is a high-vitamin medicinal product containing valuable biologically active substances that exhibit bactericidal properties. Malt is used for bronchitis, gastrointestinal diseases, hemorrhoids, kidney stones, diseases of the bladder and urinary tract. Malt also has a therapeutic effect on the nervous system. In scientific medicine in many countries, a decoction of coarsely ground barley flour is used for colds and skin diseases. From grain processing wastes, a valuable preparation, hordecin, is obtained, which exhibits fungicidal and bactericidal properties. In cosmetic practice, barley malt is included in compositions to strengthen hair and soften facial skin. Barley is used to make flour, pearl barley and barley groats, which are of great importance in nutrition. Barley flour makes delicious bread cakes, and barley and barley groats make good soups, cereals, sauces, puddings. Barley grains are the main raw material in the brewing industry, and when roasted, they are among the coffee surrogates. In terms of nutritional value, barley grain is higher than oat grain. Barley straw contains three and a half times more digestible protein than rye, oat and wheat straw. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Barley, Hordeum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Barley is a multi-use crop. Grain is used for food, technical and fodder purposes. It contains 65-68% carbohydrates, 7-18% protein, 2,1% fat, 1,5-2,5% ash and 3-5% fiber. For food use, grain is processed into pearl barley and barley groats, a coffee surrogate and flour, from which bread is baked in some tropical and subtropical countries. However, barley bread crumbles and quickly becomes stale, which is associated with low quality and a small amount of gluten in the grain. In many countries, barley is used for factory and home brewing of beer. In brewing, two-row barley grain is more often used. It is even, has a low filminess, soft, farinaceous endosperm and a high content of carbohydrates, i.e., it is most suitable for the preparation of brewing raw materials - malt. Grain is a very valuable feed for pigs and horses (1 kg of grain contains 1,2 feed units). The green mass of barley is also used as livestock feed. World areas under barley reach 76 million hectares. Most of the crops are located in Eurasia - about 79,8%. In the subtropical and tropical regions of the world, the main areas under barley are located in India, Iran, Syria, China, North Korea, Afghanistan, Pakistan, Mexico, Brazil, Peru, Bolivia, Colombia, Ecuador, Morocco, Algeria, Ethiopia, Tanzania, Kenya, Libya, South Africa, Egypt and some other countries. The annual production of barley grain is 152-183 million tons. It is mainly concentrated in Canada, USA, France, Great Britain, Ukraine, Russia, Germany, Poland. The average grain yield in the world is 1,9-2,3 t/ha, including 2,1-2,6 t/ha in developed countries and 1,3-1,6 t/ha in developing countries. Origin and systematics. Barley belongs to the genus Hordeum, which includes about 40 species. One of the species H. spontaneum C. Koch - wild two-row barley - is found in the most ancient archaeological sites in the territory of Western Asia, dating back 7 thousand years BC. e. Scientists concluded that even then this species was cultivated. It is believed that the cultivated two-row barley - N. distihon L. (syn. N. aestivum Hall.) - originated from this species. Another cultural species - six-row, or multi-row, barley - H. vulgare L. (syn. H. sativum Pers.) - entered the culture 2 thousand years later, when agriculture was born in Mesopotamia and Egypt. It was he who was first brought to Europe. It is assumed that multi-row barley arose as a result of a mutation from a two-row barley. Two-row barley comes from Western Asia, includes spring and winter forms. This is an annual herbaceous plant with a straight bare straw, 0,5 to 1 m high, yellow, brown or black linear flat spikes bearing long, straight or fan-shaped diverging awns. There are awnless, or furcat, ears (the awn is a three-horned appendage in the form of a blade). Of the 3 spikelets sitting on the ledge of the rod, the middle one is single-flowered, bisexual, fertile, 2 lateral ones are reduced to glumes. Caryopses membranous, rarely glabrous, from yellow to black. The main regions of cultivation: Europe, Western and Central Asia. Six-row barley comes from East Asia. It is an annual spring, rarely winter plant. Ears are yellow, brown, black, of various lengths and densities, awned or awnless. On each ledge of the rod, there are 3 fertile single-flowered spikelets, equally (6-sided barley) or unequally (4-sided) developed. Caryopses membranous or bare, of various colors. Greater cold hardiness and drought resistance of the species led to a wider area of its distribution in the world compared to two-row barley. Its crops are found from 70 ° C. sh. to the Sahara desert and rise in the mountainous regions of China, Nepal and India up to 4500-5000 m above sea level. seas. Barley is distinguished by high productivity (the number of productive shoots is 2-3, the weight of 1000 grains is 30-50 g), early maturity, drought resistance, comparative cold resistance of spring forms and low demands on heat and mechanical composition of the soil. Spring barley is the most early-ripening grain crop, ripening 60-120 days after sowing. During the period of vegetative growth, it is not very demanding on heat. After throwing out the panicle, the need for heat increases. At this time and during seeding, barley can tolerate air drought and temperatures up to 40 ° C and above, which compares favorably with wheat. It is more sensitive to soil drought, especially during the transition to generative phases. Soils may vary. However, it is better to place it on fertile structural light and medium loamy soils with a deep arable layer and a neutral or slightly alkaline reaction. In the tropics, both spring and winter forms of barley are cultivated, and more often semi-winter ("two-handled"). Their distribution is typical for mountainous regions and the subtropical zone. Due to the fact that in tropical regions, local varieties are susceptible to lodging, weakly resistant to rust, powdery mildew and other fungal diseases, have low productivity and high grain filminess, breeding work to improve barley varieties is carried out in these areas. For example, in India, a national crop improvement program has developed dwarf and semi-dwarf varieties of hulled and naked barley. They have a number of positive characteristics, good productive bushiness, large grain and provide a yield level of 2,6-2,8 t/ha for rainfed crops - 3,4-4,2 t/ha under irrigation. Rainfed varieties are especially valuable, which are superior in yield to wheat. In most small-scale farms in the tropical zone, barley is grown together with other annual crops, such as mung bean, chickpeas, lentils, peas, mustard, oil flax, rapeseed, and wheat. Large-scale intensive farming is characterized by pure (single-species) crops of barley. Re-cultivation for more than 2-4 years is not recommended. Predecessors in crop rotations are selected depending on the direction of the economy, the use of barley and the level of soil fertility. For food and fodder barley on poor soils, good predecessors are busy and green manure fallows, annual leguminous crops and fertilized tilled crops (potatoes, sweet potatoes). For malting barley, it is better not to use legumes as predecessors, especially in rich soils, as this will lead to excessive tillering and a decrease in grain evenness, which is an important technological characteristic of the grain. Preparation of the field for sowing begins with deep plowing. In the tropics, it is carried out with disc plows and 10-15 t/ha of manure or compost are applied under it on an irrigated crop. Then 2-3 small cultivations are done until the weeds are completely destroyed. Under the last cultivation, it is recommended to apply a full dose of phosphorus (from 22 to 50 kg/ha) and potash (up to 30 kg/ha) fertilizers. In African countries, all nitrogen fertilizers (from 30 to 60 kg/ha) are also recommended to be applied during this period. In India, half of the nitrogen is applied at sowing and the other half during the growing season before the first watering. Here, the dose of fertilizer depends on the soil: N60P40K60 is used on poor soils, and N45P22 on rich soils.
Barley is sown in the tropics at the beginning, middle or end of the rainy season, depending on the form (spring, winter, semi-winter) and the method of cultivation (rain or irrigation). In the subtropics, spring barley is sown in the spring, when the soil warms up to 11-12 ° C, winter - 1-1,5 months before the onset of stable cold weather. For example, in India in late October - mid-November. The traditional method of sowing in the tropics is manual spreading, when seeds sown in an amount of 100 kg or more per 1 ha are planted with hand tools or harrows to a shallow depth. Ordinary sowing with row spacing from 10 to 22 cm is carried out manually, with artisanal or tractor seeders with a seeding depth of 3 to 6 cm. The number of sown seeds is from 60 to 100 kg/ha. In the subtropics, where barley is cultivated mainly under irrigation, the sowing rate for row sowing is increased from 120 to 240 kg/ha (from 2 to 6 million viable seeds per 1 ha). If after sowing there is a massive clogging of the field or it is covered with a soil crust, pre-emergence harrowing is carried out. If the weeds drown out the barley, harrowing is carried out on seedlings, but only at a good sowing density. Hand weeding is widely practiced in the tropics. Herbicides are rarely used, but it should be remembered that barley is very sensitive to them. Feeding, disease control, pest control and watering are very favorable for the crop. Under the optimal irrigation regime, the yield of hulled barley increases by 48%, naked barley - by 35%. In India, it is recommended to do 2-3 waterings during the growing season, immediately after intensive tillering, the formation of a flag (top) leaf and the beginning of grain filling. When growing malting barley, the last watering is best avoided, as it delays ripening and leads to an increase in unproductive stems. Manual harvesting of barley is very typical for small-scale farming in the tropics. Barley is harvested with sickles, dried in sheaves, and then threshed by hand or with the help of animals. Mechanized harvesting is not very common, it is carried out by combines during the period of full ripeness of the grain with its moisture content not higher than 22%. Separate (two-phase) mechanized harvesting is rarely used, as a rule, on heavily weedy and unevenly ripened crops. When harvesting for green mass in India, 1-2 mowing is done. With one mowing, harvesting is carried out when 50% of the plants bloom. With two mowing, the first harvest is carried out 65-70 days after sowing, and the second - in the flowering phase. Sometimes, after the first mowing, the plants are left to produce grain, but such crops are unproductive. Authors: Baranov V.D., Ustimenko G.V.
Barley. The history of growing a plant, economic importance, cultivation, use in cooking
The most early-ripening cereal, cold-resistant, drought-resistant and unpretentious, is barley, one of the most ancient cultivated plants. What is useful barley. Barley grain is very nutritious. It contains up to 65% starch and 12% protein, more valuable than wheat, because it contains the essential amino acid lysine. Lysine is so useful that it is prescribed as a medicine. It strengthens the immune system, has an antiherpetic and antiatherosclerotic effect, normalizes the lipid composition of the blood, restores the structure of bone tissue and is actively involved in the production of collagen. Barley is the champion among cereals in terms of phosphorus content. It also contains a lot of silicon, potassium, sodium, calcium, magnesium, iron and iodine. Barley contains vitamins B, PP, A, O and E. Two more valuable components of barley grain are the long-chain carbohydrate β-glucan, which activates the body's immune system and is part of cell membranes, and the antifungal antibiotic hordecin. And now let's talk about the form in which we can eat all this utility. Flour. From barley, as from any cereal, they make flour, which is mixed with rye and wheat in the production of bread. Sometimes cakes are baked from it, but never bread. Barley pastry crumbles and quickly becomes stale, since barley contains practically no gluten protein (gluten), which ensures the elasticity of the dough. But on the other hand, people with gluten intolerance can safely eat barley products (every XNUMXth European suffers from it). Roasted barley flour is used as a coffee substitute. Cereals. Barley has one unfortunate property: its flower scales are pressed against the grains so tightly that they do not fly off when threshed, so barley grains are always covered with hard films and have to be polished. Groats from polished barley are a well-known pearl barley. Depending on the size of the grains, it is divided into five numbers. The first and second are oval, and the next three are turned to balls of different calibers. (Round barley is sometimes called Dutch barley.) The larger the cereal, the longer it takes to cook. In stores, as a rule, they sell number one, which is boiled for at least an hour, and even pre-soaked overnight, and this should not be done by eye, but, according to V. Pokhlebkin, take exactly a liter of water per glass of cereal. But barley is worth the trouble. It is useful to eat it for anemia, diabetes (barley lowers blood sugar), low thyroid function, hemorrhoids, diseases of the urinary and reproductive systems, diseases of the liver and gallbladder, allergic diseases and diseases of the joints, as well as fungal skin lesions. Barley groats contain 3-5% fiber, which removes toxins from the body, so it can be used to treat constipation, flatulence and food poisoning. And losing weight with pearl barley is good. People with gastrointestinal diseases who find it difficult to eat barley can be advised to thin barley porridge. Barley groats are crushed barley grains, not very carefully peeled from flower films, so there is more fiber in it than in pearl barley. Barley groats are smaller than pearl barley and cook faster - in 45-50 minutes, while increasing in volume four times (barley swells five times). Porridges and casseroles are prepared from the cell, and cereals, side dishes and dressings for soups are prepared from barley. For dietary nutrition, a slimy decoction of barley or jelly from its sprouted grains is also suitable. These slimy drinks soften and envelop the sick stomach and have a bactericidal effect. barley sugar. Barley is one of the most starchy cereals. In its germinated grains, starch is converted by enzymes into maltose (malt sugar). At the moment when the grain is most saturated with sugar, it is heated. Sprouting stops and the resulting sugar caramelizes. The resulting product is called malt, in addition to sugar, it contains dextrins (products of partial breakdown of starch), proteins, salts, vitamins, and fiber. There are two subspecies of barley: multi-row with a dense hexagonal ear and two-row, in which the ear is flat and more "liquid". However, it is in this subspecies, which is less productive, that the grains germinate quickly and amicably, so malt is prepared mainly from two-row varieties. Malt can be used in a variety of ways. Its water infusion is drunk for coughs, bronchitis and other diseases in which barley groats are indicated, they are fed to small children. True, the infusion has to be sweetened. The Chinese make molasses from barley malt, and the Europeans make alcoholic beverages. Beer. Where there is sugar, there is alcoholic fermentation, and the most famous alcoholic barley drink is beer. For its preparation, the malt is ground and diluted with hot water. The resulting mess is called congestion. Useful substances pass from malt to hot water; after a few hours, a sweetish liquid fraction is separated from the mash - the wort, which is boiled together with hops. The taste of beer largely depends on the hop variety, and the color determines the degree of roasting of the malt: the more it is, the more sugar caramelizes and the darker the drink. Then the wort is cooled, filtered again and pumped into a fermentation tank, where brewer's yeast is added. Yeast converts malt sugar into alcohol and carbon dioxide. After a few weeks, the drink is poured from the tank into closed barrels, where it matures for the allotted time. At the final stage, the beer is filtered from yeast residues. 65% of grain nutrients pass into the resulting drink. There are two types of brewer's yeast: after fermenting sugar, some sink to the bottom of the vessel, others remain on the surface. The fermentation caused by them is respectively divided into bottom and top. Grassroots occurs at a temperature of 4 to 9 ° C. In the cold, there is less extraneous microflora in the beer than with top fermentation, so these varieties are stored longer. But top fermentation has its advantages too. It proceeds at 15-20'C, therefore it takes less time and does not require cooling, which was an important circumstance before the advent of refrigeration units.
There are many varieties of beer. For example, the famous Pilsen beer belongs to the lager varieties (from the German laderp - to store). After the primary bottom fermentation, fermenting must is added to it and kept at a low temperature. Ale is a golden brown top-fermented beer produced in Britain and Belgium. Previously, it was not beer, it was prepared without hops, flavoring with herbs, but in the 1th century hops were brought from Flanders to England, and a hundred years later it became an indispensable component of all malt drinks, and the fundamental difference between ale and beer disappeared. There is also a stout - a very dark and thick top-fermented beer, and, of course, a porter - a mixture of three different types of ale: ripe and sour, young and light unripe. These components are included in different grades of porter in different proportions. Whiskey. Another famous barley drink is Scotch whiskey. It is Scottish, because in other countries, in its production, rye and other cereals are added to barley, or, rather, barley is added to other cereals. Scotch whiskey has a smoky aroma because the malt is dried with hot smoke from the combustion of peat, charcoal and beech shavings. As usual, wort is obtained from malt and yeast is added to it, but fermentation occurs at 35-37 ° C. After two days, a weak drink is obtained, similar to beer, which is distilled two or three times in copper stills. It is supposed to be aged for at least three years and only in oak barrels: either in Spanish from sherry, or in American from white oak, specially treated with cheap sherry or previously containing bourbon (American whiskey, which is made from corn with the addition of rye and barley) . Before aging, whiskey is diluted with spring water to a strength of 50 degrees. In barrels, the drink darkens, acquires an additional aroma and a milder taste. During the aging process, part of the alcohol evaporates (it is called the share of angels), and as a result, the strength of the whiskey drops to 40%. there are no sugars in it. Whiskey is an expensive, aristocratic drink. And yet the closest relative of our barley porridge. Author: Ruchkina N. Barley. Legends, the birthplace of the plant, the history of distribution
As a child, I was convinced that pearl barley and barley come to us from different fields. And only many years later did he find out that they were sisters. They are obtained from the same plant - barley. The confusion is due to the fact that these sisters are very different in appearance: pearl barley is larger, and barley is small, unsightly. One is obtained from whole grains, and the second from crushed. Barley is a very useful plant. From it you can cook a full dinner of three courses: for the first - pearl barley soup, for the second - barley porridge, for the third - barley coffee. But why are the names of cereals so different - barley and barley? For a long time barley was valued by Russian peasants. It was obtained in a special way: the grain was carefully cleaned of husks and films, carefully washed in water, and dried according to a special recipe. And it turned out groats, similar in color to pearls, which were mined from river shells. Pearls in the old days were called pearls in the French manner. And a special variety of barley groats was called pearl barley. This plant has many uses. In addition to cereals, barley grain is also used for the production of beer and for fattening poultry and livestock. And in the Far North, barley is the main bread plant. Neither wheat nor rye ripen there - they lack sun and warmth. And barley and a short northern summer are enough for the grain to ripen. That is why this plant is cultivated everywhere. Barley moved to the fields a long time ago. Already nine thousand years ago, the ancient Egyptians ground barley grains, turned them into flour and baked bread. Back in the days of our grandparents, such bread was baked. Barley grain is useful - wheat grain is inferior to it in many respects. It is no coincidence that in the old days barley was called "zhit", that is, the main product of life - life. Bread made from barley was considered by the people to be very nutritious.
Why don't they sell such bread in bakeries today? He has one drawback: barley bread is good only when baked. And the next day you won't want to eat it. It will dry out, become tasteless and hard - do not cut with a knife. And in the northern villages they still bake it. But little by little - to eat in the family on the same day ... During the time that people are familiar with barley, its yield has increased significantly, and the taste of grain has improved. Such varieties of barley have been created that are not afraid of severe drought, are resistant to diseases, and are not damaged by the swedish fly and many other pests. Yes, people have greatly altered this plant. It seems that there is more to come up with? And suddenly scientists come to one collective farm and ask: "In which direction do you sow barley: from north to south or from west to east?" Collective farmers never thought about this and therefore were surprised at such a question. Scientists had to explain what was the matter. It is known that seed drills do not sow seeds randomly, but in regular rows. In the rows, the plants are cramped, and between the rows it is spacious. If you direct the rows from north to south, then in the morning and in the evening the rows of plants will be better illuminated by the sun from the sides: in the morning - from the east, in the evening - from the west. And on a hot afternoon, when the sun is mercilessly scorching from the south, the plants in the rows will cover each other and overheat less. At the same time, the barley yield will increase significantly, and more starch will accumulate in the grain. Such a discovery was made twenty years ago by scientists from the Moscow Agricultural Academy. Only twenty years ago, and after all, a person has been familiar with barley for a millennium! So, the next time you pass by a field, do not think that everything about plants has long been known. Not at all! Barley and other useful plants probably still have a lot of secrets. But only those who truly love the great thing - field farming and give it all their abilities and strengths will be able to solve them. Author: Osipov N.F. Barley. Interesting plant facts
Barley is considered the oldest of the agricultural plants grown to this day. Evidence of human cultivation of barley that has come down to us dates back to the seventh millennium BC - that is, they are 9 thousand years old! The first barley fields were sown by our distant ancestors in Mesopotamia and Egypt. Author: Gol N.
Barley, Hordeum sativum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Barley, Hordeum sativum. Tips for growing, harvesting and storing
Barley (Hordeum sativum) is an annual cereal plant that is widely used as a forage crop for animals, as well as for the production of beer and alcohol. Tips for growing, harvesting and storing barley: Cultivation:
Workpiece:
Storage:
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