Rye

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For other uses, see Rye (disambiguation).

{{Taxobox | color = lightgreen | name = Rye | image = Secale_cereale.jpg | image_width = 240px | regnum = Plantae | divisio = Magnoliophyta | classis = Liliopsida | ordo = Poales | familia = Poaceae | genus = Secale | species = S. cereale | binomial = Secale cereale | binomial_authority = M.Bieb. }}

Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used to make flour, feed, beer, some whiskies and most vodkas. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats.

Image:Wild rye.jpg

1 History
2 Agronomy
3 Uses
4 See also
5 References
6 Further reading

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History

The early history of rye is unclear. The wild ancestor of rye has not been identified with certainty, but is one of a number of species that grow wild in central and eastern Turkey, and adjacent areas. Domesticated rye occurs in small quantities at a number of Neolithic sites in Turkey, such as PPNB Can Hasan III, but is otherwise virtually absent from the archaeological record until the Bronze Age of central Europe, c. 1800-1500 BC. It is possible that rye travelled west from Turkey as a minor admixture in wheat, and was only later cultivated in its own right.

Since the middle ages, rye has been widely cultivated in Central and Eastern Europe and is the main bread cereal in most areas east of the French-German border and north of Hungary.

Claims of much earlier cultivation of rye, at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria, remain controversial. Critics point to inconsistencies in the radiocarbon dates, and identifications based solely on grain, rather than on chaff.

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Agronomy

Rye, alone or overseeded, is planted as a livestock forage or harvested for hay. It is highly tolerant of soil acidity and is more tolerant of dry and cool conditions than wheat, though not as tolerant of cold as barley. In Turkey, rye is often grown as an admixture in wheat crops. It is appreciated for the flavour it brings to bread, as well as its ability to compensate for wheat's reduced yields in hard years.

The flame moth, rustic shoulder-knot and turnip moth are among the species of Lepidoptera whose larvae feed on rye.

Rye is highly susceptible to the ergot fungus. Consumption of ergot-infected rye by humans and animals results in a serious medical condition known as ergotism. Ergotism can cause both physical and mental harm, including convulsions, abortions, necrosis of digits, and halucinations. Historically, damp northern countries that have depended on rye as a staple crop were subject to periodic epidemics of this condition.

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Uses

Rye bread is a widely eaten food in the Northern (Protestant) Europe. It is often colored deep brown with sugar syrup, since naturally it is gray.

Some non-food uses of rye include rye whisky and use in alternative medicine of rye extract, a liquid extracted from rye and similar to that extracted from Wheatgrass. Its benefits are said to include a strengthened immune System, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy.

Rye straw is used to make corn dollies.

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References

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Rye

From Free net encyclopedia

Contents

History

Agronomy

Uses

See also

References

Further reading

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