Habitat & Cultivation : Barley is cultivated in temperate regions worldwide. It is harvested when the seeds are mature.
Parts Used : Seeds.
Constituents : Barley contains polysaccharides, proteins, sugars, fats and vitamins B and E. The young seedlings also contain the amines tyramine and gramine.
History & Folklore : Barley has been a dietary staple for numerous millennia. Dioscorides, in the 1st century CE, advocated its consumption “to diminish and control all acrid and refined bodily fluids, as well as for treating sore and ulcerated throats.”
Medicinal Actions & Uses : Barley proves to be an excellent food choice for convalescence when prepared in the form of porridge or barley water. Its soothing properties are beneficial for the throat, and it offers easily assimilated nutrients. Barley can be consumed to alleviate catarrh, and its demulcent quality provides relief from inflammation in the gastrointestinal and urinary tracts.
Moreover, barley facilitates the digestion of milk and is administered to infants to prevent the formation of curds in the stomach. It is commonly recommended for children experiencing minor infections or diarrhea, and it serves as a particularly valuable treatment for feverish states. Additionally, when crafted into a poultice, barley becomes an effective remedy for soothing and reducing inflammation in sores and swellings.