History of barley cultivation

Barley (Hordeum vulgare) is one of the leading cereal crops of the world and it is clearly number 2 in Europe, next to bread wheat.

Barley was first domesticated in the Fertile Crescent in the Near East, which spans present-day Israel, northern Syria, southern Turkey, eastern Iraq and western Iran.

The earliest remains of barley so far discovered in archaeological sites, dating from around 8000 BC, were those from the Bus Luran in Iran and Tell Mureybat in Syria. Barley was grown on the Korean Peninsula by 1500-850 BC along with millet, wheat, and legumes.

In ancient Egypt (3200 BC to 30 BC) barley bread and beer (made from malt) constituted a complete diet. Its use in the religious ritual of ancient Hindus as well as ancient Greeks furnishes strong argument in favor of the great antiquity of its cultivation.

Agriculture spread from western Asia, following Neolithic migrations south and west to North Africa, north and west to Asia minor and Europe, then to the rest of the world. Barley was recognized early on as a hearty tasting, high-energy food.

The first barleys grown in the American settlements doubtless were varieties from the homes of the settlers. The English probably brought with them the late-maturing two rowed barleys commonly grown in England, such as Chevalier and Thorpe; the Dutch brought the barleys of the mainland; and the Spanish, the barleys of the North African type.
History of barley cultivation