Barley

Our ancient barley variety sheds its hull naturally at harvest forgoing the need for pearling, thus allowing the nutrient rich aleurone bran to remain intact. It is ideal for enriching winter soups, casseroles, grain salads and summer drinks. It can be sprouted for juice or milled into a sweet soft flour perfect for flat and unleavened breads and pancakes.

Pearled barley is dehulled barley which has been steam processed to further remove the bran. It is polished, a process known as “pearling”. This barley is grown in Victorian Wimmera soils, grown without use of chemicals and artificial fertilisers using sustainable biodynamic principles which improve the health of the soil. Pearl barley has a sensational texture, just boil and simmer for 20-30 minutes. Add to soups or use as a side dish for your favorite recipes.