Barley (Hordeum vulgare) is believed to have originated in Ethiopia and Southeast Asia around 10,000 years ago, making it one of the first domesticated grains. Archaeological evidence suggests it was cultivated in the Fertile Crescent, with records of its use in ancient Egypt, Greece and Rome for making bread and beer.
In medieval Europe, barley was a primary grain for peasants, often made into porridge or rustic bread. By the 19th century, it became a key ingredient in soups and stews across Europe and North America. Today, barley remains a global dietary cornerstone, valued for its resilience in various climates, especially in high-altitude regions where other grains struggle....<<<Read More>>>...
