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 Barley grass is one of the green grasses - the only
plant on the planet that can supply the sole nutritional support to our
bodies. It has been used as a food staple in most cultures for centuries. The use
for food and medicinal purposes dates back to the middle ages. Agronomists
have dated this plant being cultivated as early as 7000 BC. Roman gladiators ate
the plant for strength and stamina, and in the Western cultures it was
known for the grain it produces.
A large number of vitamins and minerals are found in the green leaves. The leaves have the capability to absorb nutrients from the soil. When the leaves are 12-14 inches high, they contain many vitamins, minerals, and proteins necessary in the human diet. These are easily absorbed throughout the digestive tract, giving our bodies access to important nutrients that include potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B1, B2, B6, C, folic acid, and pantothenic acid. The juice contains ten times the calcium in milk, four times the iron in spinach, six times the vitamin C in an orange, and eighty milligrams of vitamin B12 per hundred grams. It also contains a fiber that is also found in oat bran, and has been reported to reduce cholesterol levels. The root contains the alkaloid hordenine which stimulates blood circulation and has been used as a bronchodilator for bronchitis. The bran, like wheat bran may be effective in protecting against the risk of cancer. Part Used: Grain, left when the hull is removed. Common Use: It is widely cultivated as a grain used as a food and in the brewing process. It is also used as an additive for cereal foods. It also makes a flour for use in baking breads and muffins.
Care: It is a very robust plant and can be grown under a larger variety of
weather conditions than any other grain.
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