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{{SPlantbox
|genus=Barley
|Temp Metric=°F
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{{Inc|
Barley. Various kinds of Hordeum of the Gramineae. Common barley is H. sativum, Jess. According to Hackel, it “undoubtedly originated from H. spontaneum, C. Koch, which grows wild from Asia Minor and Caucasian countries to Persia and Beloochistan, as well as in Syria, Palestine, and Arabia Petraea." The common barley has a 4-rowed ear or head. There are also 2-rowed and 6-rowed races, and other well-marked forms. They are probably all domestic forms of one parent stock. For fuller treatment, see Cyclo. Amer. Agric., Vol. II, p. 202.
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{{Taxobox
{{Taxobox
Domesticated barley (''H. vulgare'') is descended from [[Hordeum|wild barley]] (''Hordeum spontaneum''). Both forms are [[diploid]] (2n=14 [[chromosome]]s). As wild barley is interfertile with domesticated barley, the two forms are often treated as one species, divided into ''Hordeum vulgare'' subsp. ''spontaneum'' (wild) and subsp. ''vulgare'' (domesticated). The main difference between the two forms is the brittle [[rachis]] of the former, which enables seed dispersal in the wild. The earliest finds of wild barley come from Epi-[[Paleolithic]] sites in the [[Levant]], beginning in the [[Natufian]]. The earliest domesticated barley occurs at Aceramic [[Neolithic]] sites in the Near East such as the (PPN B) layers of [[Tell]] Abu Hureyra in [[Syria]]. Barley was one of the [[Neolithic founder crops|first crops domesticated]] in the Near East, at the same time as [[einkorn]] and [[emmer]] wheat.
Domesticated barley (''H. vulgare'') is descended from [[Hordeum|wild barley]] (''Hordeum spontaneum''). Both forms are [[diploid]] (2n=14 [[chromosome]]s). As wild barley is interfertile with domesticated barley, the two forms are often treated as one species, divided into ''Hordeum vulgare'' subsp. ''spontaneum'' (wild) and subsp. ''vulgare'' (domesticated). The main difference between the two forms is the brittle [[rachis]] of the former, which enables seed dispersal in the wild. The earliest finds of wild barley come from Epi-[[Paleolithic]] sites in the [[Levant]], beginning in the [[Natufian]]. The earliest domesticated barley occurs at Aceramic [[Neolithic]] sites in the Near East such as the (PPN B) layers of [[Tell]] Abu Hureyra in [[Syria]]. Barley was one of the [[Neolithic founder crops|first crops domesticated]] in the Near East, at the same time as [[einkorn]] and [[emmer]] wheat.
Barley was, alongside [[emmer wheat]], a staple cereal of [[ancient Egypt]], where it was used to make [[bread]] and [[beer]]; together, these were a complete diet. The general name for barley is ''jt'' (hypothetically pronounced "eat"); ''šma'' (hypothetically pronounced "SHE-ma") refers to [[Upper Egypt]]ian barley and is a symbol of Upper Egypt. According to [[Deuteronomy]] 8:8, barley is one of the "[[Seven Species]]" of crops that characterize the fertility of the [[Promised Land]] of [[Canaan]], and barley has a prominent role in the [[Israelite]] [[sacrifices]] described in the [[Pentateuch]] (see e.g. [[Book of Numbers|Numbers]] 5:15).
Barley was, alongside [[emmer wheat]], a staple cereal of [[ancient Egypt]], where it was used to make [[bread]] and [[beer]]; together, these were a complete diet. The general name for barley is ''jt'' (hypothetically pronounced "eat"); ''šma'' (hypothetically pronounced "SHE-ma") refers to [[Upper Egypt]]ian barley and is a symbol of Upper Egypt. According to [[Deuteronomy]] 8:8, barley is one of the "[[Seven Species]]" of crops that characterize the fertility of the [[Promised Land]] of [[Canaan]], and barley has a prominent role in the [[Israelite]] [[sacrifices]] described in the [[Pentateuch]] (see e.g. [[Book of Numbers|Numbers]] 5:15).
In ancient Greece, the ritual significance of barley possibly dates back to the earliest stages of the [[Eleusinian Mysteries]]. The preparatory ''[[kykeon]]'' or mixed drink of the initiates, prepared from barley and [[herb]]s, was referred to in the [[Homeric hymn]] to [[Demeter]], who was also called "Barley-mother".
In ancient Greece, the ritual significance of barley possibly dates back to the earliest stages of the [[Eleusinian Mysteries]]. The preparatory ''[[kykeon]]'' or mixed drink of the initiates, prepared from barley and [[herb]]s, was referred to in the [[Homeric hymn]] to [[Demeter]], who was also called "Barley-mother".
{|style="float:right;clear:right;margin:0 0 1em 1em;"
{|style="float:right;clear:right;margin:0 0 1em 1em;"
|-
|-
|+'''Barley in [[Egyptian hieroglyph]]s'''
|+'''Barley in [[Egyptian hieroglyph]]s'''
== Production ==
== Production ==
[[Image:2005barley.PNG|thumb|right|Barley output in 2005]]
[[Image:2005barley.PNG|thumb|right|Barley output in 2005]]
{| class="wikitable" style="clear:left"
{| class="wikitable" style="clear:left"
! colspan=2| '''Top Ten Barley Producers — 2005'''<br><small>(million metric ton)</small>
! colspan=2| '''Top Ten Barley Producers — 2005'''<br><small>(million metric ton)</small>
|-
|-
| {{RUS}} || align="right" | 16.7
| {{RUS}} || align="right" | 16.7
|-
|-
| {{CAN}} || align="right" | 12.1
| {{CAN}} || align="right" | 12.1
|-
|-
| {{GER}} || align="right" | 11.7
| {{GER}} || align="right" | 11.7
|-
|-
| {{FRA}} || align="right" | 10.4
| {{FRA}} || align="right" | 10.4
|-
|-
| {{UKR}} || align="right" | 9.3
| {{UKR}} || align="right" | 9.3
|-
|-
| {{TUR}} || align="right" | 9.0
| {{TUR}} || align="right" | 9.0
|-
|-
| {{AUS}}|| align="right" | 6.6
| {{AUS}}|| align="right" | 6.6
|-
|-
| {{GBR}} || align="right" | 5.5
| {{GBR}} || align="right" | 5.5
|-
|-
| {{USA}} || align="right" | 4.6
| {{USA}} || align="right" | 4.6
|-
|-
| {{ESP}} || align="right" | 4.4
| {{ESP}} || align="right" | 4.4
|-
|-
|'''World Total''' || align="right" | '''138'''
|'''World Total''' || align="right" | '''138'''
|-
|-
|colspan=2 style="font-size:90%;"|''Source: <br>[[FAO|UN Food & Agriculture Organization]] (FAO)''<ref>[http://faostat.fao.org/faostat/form?collection=Production.Crops.Primary&Domain=Production&servlet=1&hasbulk=0&version=ext&language=EN]</ref>
|colspan=2 style="font-size:90%;"|''Source: <br>[[FAO|UN Food & Agriculture Organization]] (FAO)''<ref>[http://faostat.fao.org/faostat/form?collection=Production.Crops.Primary&Domain=Production&servlet=1&hasbulk=0&version=ext&language=EN]</ref>
|}
|}
Barley is more tolerant of soil salinity than wheat, which might explain the increase of barley cultivation on Mesopotamia from the 2nd millennium BC onwards. Barley can still thrive in conditions that are too cold even for [[rye]].
Barley is more tolerant of soil salinity than wheat, which might explain the increase of barley cultivation on Mesopotamia from the 2nd millennium BC onwards. Barley can still thrive in conditions that are too cold even for [[rye]].
Barley must have its fibrous outer hull removed before it can be eaten. Barley grains with their hulls still on are called '''covered barley'''. Once the grain has had the inedible hull removed, it is called '''hulled barley'''. At this stage, the grain still has its [[bran]] and [[Cereal germ|germ]], which are nutritious. Hulled barley is considered a [[whole grain]], and is a popular [[Healthy diet|health food]]. '''Pearl barley''' or '''pearled barley''' is hulled barley which has been processed further to remove the bran. It may be polished, a process known as "pearling".
Barley must have its fibrous outer hull removed before it can be eaten. Barley grains with their hulls still on are called '''covered barley'''. Once the grain has had the inedible hull removed, it is called '''hulled barley'''. At this stage, the grain still has its [[bran]] and [[Cereal germ|germ]], which are nutritious. Hulled barley is considered a [[whole grain]], and is a popular [[Healthy diet|health food]]. '''Pearl barley''' or '''pearled barley''' is hulled barley which has been processed further to remove the bran. It may be polished, a process known as "pearling".
Hulled or pearl barley may be processed into a variety of barley products, including [[flour]], flakes similar to [[oatmeal]], and [[grits]]. It may be malted and used in the production of alcoholic beverages.
Hulled or pearl barley may be processed into a variety of barley products, including [[flour]], flakes similar to [[oatmeal]], and [[grits]]. It may be malted and used in the production of alcoholic beverages.