Hordeum deficiens
| Hordeum deficiens | |
| Light: |  |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Hordeum deficiens
Propagation: Seed - sow in situ in March or October and only just cover the seed. Make sure the soil surface does not dry out if the weather is dry. Germination takes place within 2 weeks.
Cultivation: Succeeds in most soils[1]. Easily grown in light soils[2].
A two-rowed species, it is occasionally cultivated in Arabia and Ethiopia for its edible seed[3][4][5].
Range: N. Africa - Ethiopia.
Edibility: Seed - cooked[3][4]. The seed can be ground into a flour and used as a cereal in making bread, porridge etc.
Malt is obtained by sprouting and roasting the seed. This is a sweet substance and is used in making beer and as a food.
The roasted (unsprouted) seed is used as a coffee and a salt substitute.
Usage: The stems, after the seed has been harvested, have many uses. They are a source of fibres for making paper, a biomass for fuel etc, they can be shredded and used as a mulch[6][1].
Pollinators: Wind
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 Hill, Albert. Economic Botany. The Maple Press, 1952.
- ↑ Grounds, Roger. Ornamental Grasses. Christopher Helm, 1989.
- ↑ 3.0 3.1 Schery. Robert. Plants for Man. Prentice Hall, 1972.
- ↑ 4.0 4.1 Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ Schofield, Janice. Discovering Wild Plants.
- ↑ Carruthers, S. Alternative Enterprises for Agriculture in the UK. Centre for Agricultural Strategy, Univ. of Reading, 1986.