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Barley: Winning
Winter's End
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by Louise Frazier
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Barley, next to wheat, is
an ancient grain that from earliest records was important nourishment
for humankind. It was the grain of choice for the Romans and
before them, the Greeks, who saw barley as food for the philosopher and
athlete. Its light-bearing qualities seemed to ennoble thinking
and its carbohydrates, both starchy and sugar-forming, gave prowess in
musculature and ligaments to the athlete. Plato, Aristotle and
students, as well as athletes aspiring to the Olympiad, were among the
populace using barley as the mainstay of their fare. Roman
banquet tables were laden with barley dishes and breads, while the
world-conquering legions carried it with their grain mills. They
saw the grain as a staple and rued the day when their stores were low
and they would have to eat meat – for them, this meant a weakened
physical constitution!
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One
wonders, in this age of computers, carpal tunnel, and a need for clear
thinking, if barley on a regular basis might be important for us—its
strengthening qualities for ligaments and connective tissues, as well
as a sense of “freshness” in the head, reported by those eating it for
nutrition studies. The fatigue often experienced in general after
midday meal disappeared when barley was the noon fare. Think of
its potential benefits for lawyers, judges and elected officials.
Since it is said that barley has a relation to Mars, we might have a
barley banquet lunch every Tuesday and then observe proceedings.
Mars is no longer seen as associated with war, but rather a striving
towards resolution. Barley before Co-op meetings?
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The
age-old sweetening—malt—is a nourishing sugar that is produced through
barley fermentation and is utilized healthily in the human in the human
metabolism. Malt is also used in the traditional brewing of
beer—which, in middle Europe, was long considered a good food.
With the effects of alcohol on the ego today and the addition of all
kinds of chemicals, we might switch to barley water with lemon.
And, of course, the barley malt candies—my favorites as a child were
lollipops with their brightly-colored shapes, smoothness and mild
flavors—might replace much of what’s offered for sale today. In
baking, I have found my homemade barley malt enhancing in the rising
process.
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Barley
water, made form the sieved mucilaginous gruel formed in cooking
barley, is therapeutic for flu, colds, coughs, and throat. It was
miraculous in returning health to my baby in place of milk in her
bottle, when it was discovered that she was allergic to dairy. It
reportedly helps with bladder infections, dysentery and
hoarseness. The gruel itself is well tolerated in people with
acute inflammations, such as ulcers. Barley is a good food for
the liver with its capabilities to detoxify the digestive tract, effect
bacteria in the intestines, and generally stimulate liver
activity. In the turn from winter to spring, barley helps
regulate our temperature so we feel warm or cool, according to the
weather and environment to which we are subjected.
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What
a wealth of goodness we have in our Co-op bins—with lightly pearled
barley, whole hulled barley, and barley flakes—all usually organic and
chock full of their nourishing qualities. Since the bran on
barley is hardest of all grains for most people to digest easily, the
whole pearled barley, not the heavily pearled of commercial brands, is
best used. Cook it in at least three times the amount of cold
water, bring to a boil over a low heat and simmer an hour or so with
some bay leaf and rosemary. Allow to stand for a few hours or, in
lieu of that, simmer slowly so barley forms its “gruel,” becoming
creamy. Add salt and allow to stand a bit off heat to swell and
absorb remaining liquid. Sprinkle in lemon juice to enhance the
flavor. Try a stew of triangularly cut parsnips, leek or onions,
and carrots or kale with cooked barley added to heat through when
vegetables are fork-tender. Sage and thyme are tasty here.
A soup can be made with similar ingredients—but not the kale—and barley
miso (South River brand, found in glass jars in the back refrigerator)
and cuts of water-packed artichoke hearts from the canned goods
shelves. Simply delicious! For a quick cassoulet, add a can
of white beans to cooked vegetables, as above, and bake covered to heat
through and marry flavors. Winter savory and dry mustard are nice
seasonings. A few black olives also enhance any of the above.
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If
time is of the essence, add barley flakes to a vegetable soup and
simmer until they are soft. When time allows, a barley-kale mold
can be prepared using either pearled barley or the whole hulled
variety. For the latter, rinse the barely in water, drain, toast
lightly in a pot, then add cool water, bring to boil slowly, simmer an
hour, add salt and seasonings and allow to stand for 6 to 8
hours. Even better is to put the simmered barley in a thermos and
hold overnight or all day, then add to vegetable choices or steamed
kale cuts and bake or mold. Some of these dishes will be prepared
at the Co-op cookery class on March 18 (one week earlier than usual) in
the Albany Friends kitchen ($3 fee). Sign up at the co-op.
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All
rights reserved by Louise Frazier, 1999. Reference: Zeitgemaesse
Getreide-Emaehrung, by Dr. Udo Renzenbrink. Goethenanum, Dornach
(Switzerland): Rudolf Geering Verlag
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