Consider the barley field. First jostled by the winds that swept across the Fertile Crescent over ten thousand years ago. It's cultivation was arguably one of the keys to the ascendancy of early Eurasian civilisation.
Barley bread quickly became a staple across the pre-Roman world. The Sumerians had a goddess of beer called Ninkasi, her hymn effectively a recipe for the brewing process itself an important daily ritual. Homer refers to kykeon, a barley-water drink widely favoured by the man and woman out working the fields, a simple cooling refreshment often mixed with mint or thyme. Tisane, a word we use today to describe herbal infusions consumed for medicinal purposes derives from the Greek ptisanē, crushed barley.
Barley bread quickly became a staple across the pre-Roman world. The Sumerians had a goddess of beer called Ninkasi, her hymn effectively a recipe for the brewing process itself an important daily ritual. Homer refers to kykeon, a barley-water drink widely favoured by the man and woman out working the fields, a simple cooling refreshment often mixed with mint or thyme. Tisane, a word we use today to describe herbal infusions consumed for medicinal purposes derives from the Greek ptisanē, crushed barley.
Silver coin with ear of barley (symbol of wealth)
Southern Italy, 520-510 BC
We at Ku Retreats love it for it's therapeutic properties and there are many. Whole cereal grains form the largest element of the modern macrobiotic diet, between 40-60% of daily consumption. Pearl barley is commonly used in cooking, while roasted barley tea or orzo (an Italian caffeine-free coffee-style barley drink) are a favourite for quenching the thirst.
Fourteen hundred years ago the Prophet Muhammad was prescribing barley for various diseases and it is still being championed for helping to counteract numerous physical ailments, some life-threatening:
- reduces risk of diabetes, heart disease and cancer
- lowers blood sugar, blood pressure and cholesterol levels
- can neutralize many digestive and intestinal complaints including gallstones
- eases asthma and bronchitis
It is also rammed full of vitamins, carbohydrates, proteins, fibre, fatty oils and antioxidants.
Not bad for a little dull-cloured grain.
Make your own barley water
The simplest recipes are the ones that tend to last. There are many variations, adaptations etc. but this is the basis.
Rinse approx. 150g (5oz) or pearl barley and add to a pan of approx. 1.5 litres of spring water. Bring to the boil and simmer for 20-25 minutes. Strain and refrigerate your fresh wholesome barley water. Lemon or lime juice can be added for taste. Can be kept for about three days.
Add cooked barley to salads, soups, stews, cakes, smoothies...
No comments:
Post a Comment