From Wikipedia:
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 10,000 years ago] Barley has 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.
From foodtolive.com:
- Blood sugar control: Barley, in general, is the best choice of grain for diabetics as it helps keep your blood sugar levels under control. According to some studies, eating a barley dinner improves your insulin sensitivity up to 30%.
- It lowers glycemic index: Barley contains beta-glucan, an element that has a significant sway when it comes to lowering your glycemic index and normalizing your body’s insulin response. This alone makes it a much healthier than rice.
- It reduces blood pressure: Like other grains, pearl barley helps control your cholesterol levels and promotes cardiovascular health in general. It lowers your blood pressure and reduces the risk of heart disease and stroke.
- It helps with weight control: Not only does barley contain more dietary fiber, it also takes longer to digest than many other grains. Therefore, it’s a perfect choice for the people who want to lose weight as eating some barley-based meal will make you feel full longer. Pearl barley nutrition value is so high, that you will get enough energy to keep you going for many hours.
And what about this cool infographic from organicfacts.net
What is my reason for choosing barley? Well, none of those mentioned before! My reason is – cheap, local and delicious! Usually when I’m tired of making meals – I do make all the meals… or sometimes I run out of ideas, what to make. Lately, I’m not good at thinking. I choose barley. Soak overnight (usually for two days) and cook first thing in the morning.
Sometimes I make a salad, sometimes a soup, but this time I made something else, hope to share soon!
Do you use barley in your kitchen? Maybe you have the recipe on your blog!? Add link in the comments. Thank you!
P.S. All pictures from organicfacts.net
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a day in the life of a latvian mom 
Do I use barley. It always goes into the traditional British ‘stew and dumplings’ (and now the season for that is just beginningj. We use something called ‘pearl barley’ and it always in the cupboard, even in the summer.
By the way, your post on the wet day took me, via another post about a wet day in Germany, to one which gave the name of the town in which you live, so of course I read up on that and looked at lots of pictured. I hadn’t realised you live close to the sea. How lucky!
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🙂 That’s my hometown. Now I’m almost 200km away from it. Check Gulbene. That’s 5km away from my home.
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Ah, you said you didn’t like Gulbene much. I had checked that out when you mentioned it. I hadn’t realised that barley had so many benefits until I read your post. Maybe I’ll use it more often. I just put it in the stew as my mother did and it makes it deliciously thick.
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Do you find it hard to include new recipes in your everyday diet. I’ve tried to include cuscus and amaranth… green lentils and coconut flour… but it just end’s up waiting on the kitchen shelf! I don’t know why, but I like to try new recipes, but only few will stay with me forever. Even knowing that that recipe is super healthy 🙂
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Well, red or green lentils, or both, go into my stew. It’s one of Petronela’s favourite meals (and mine; it reminds of coming home from school in snow up to my waist to find a big enamel bowl of it, with big fluffy dumplings floating on the top, on the hearth). Petronela doesn’t like couscous for some reason so some I bought is still in the cupboard, like yours! I tend to ‘invent’ recipes or adapt those from some of the cook bloggers I follow, some of whom specifically post ‘healthy’ recipes.
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Red lentils is fine… but green, they are having a bit different flavour… have no idea how to use them. There are meany translations to one word “healthy”!
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Great read Ilze and such great health properties in barley. I know they are very good. Thanks for the informative share.
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This one is informative – no doubt! Do you have any good barley recipe to share?
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Thanks and if there is will surely do so.
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I used to love when my grandma made beef barley soup. I must try soon.
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The recipes from grandmothers are the best! 🙂 they brings memories what others can not 🙂
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They sure are!
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I have that “old and red notebook” from my grandmother full of recipes. I’m waiting for all the kitchen being finished to try them 🙂 and share with you! 🙂
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I can’t wait.
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Actually me too!
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I haven’t had barley in ages! When we were growing up, my mom used to boil it into a beverage (I guess this is where my love of hot beverages started!); she would use the barley water and sweeten it with rock sugar. It was very good except that sometimes it was a little gloopy. But we never ate the grains – how strange! I will definitely try it out again.
And I think it is important that all these healthy & superfoods be affordable! Otherwise it becomes very difficult to sustain.
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Oh yeah! I guess we need to get back to “basics”. Simple, local ingredients.
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