Barley was the most cultivated cereal through the Neolithic, Bronze and Iron Ages. Around 8,000 years ago a single gene mutation in a barley plant in northern Iran enabled it to freely shed its husks when harvested and threshed, so the grain could be eaten without further processing. Cultivation of this ‘naked’ barley variety spread rapidly across Asia, North Africa and Europe until higher gluten wheat arrived, which is more suitable for making risen bread.
As barley became more used for animal feed and for malting and brewing, covered barley (retaining its husks) was more widely grown – the husk protects the sprouts during the malting process and provides natural filtration during mashing. For over a hundred years naked barley was more or less forgotten as a food crop, except in remote areas across the world, including the Western Isles and Orkney. Although naked barley’s yields tend to be lower, farmers in those areas valued its short growing season, its ability to grow at high altitude and northern latitudes, and its tolerance to salt water and drought. These native landraces maintained naked barley’s genetic potential, which recent breeding programmes have drawn on to develop new varieties well-suited to the British climate.
Compared with covered barley, naked barley has significantly more beta-glucan, a type of soluble fibre that has been shown to lower blood sugar spikes and blood cholesterol. Eating more naked barley could reduce risk factors for coronary heart disease, type-2 diabetes and obesity. As the husk is not removed, naked barley retains more fibre and micronutrients. Barley can also be useful in low-input arable systems, as it needs less fertiliser and water than wheat.
If you would like to try out this tasty and nutritious grain, Hodmedods sells UK-grown black naked barley, with high levels of anti-oxidant anthocyanins. It can be used in many delicious recipes, as whole grains, flakes, kibble or flour.
