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History
editRye has been traditionally grown in Central and Eastern Europe. It spread from its origin in Transcaucasia to northern Europe as a wheat weed. Compared to wheat it was more cold resistant and also could be cultivated on nutrient-deficient and acidic soils. Therefore, it became the main breadmaking cereal in northern Europe. It used to be cultivated in areas of fire-fallow cultivation when forests were burnt to get arable land. [1]
Usage
editThe grains of primitive rye are ground into four and used for making bread, which is recognized for its sweet taste and prolonged freshness.[1] Furthermore, since primitive rye is biannual,[2] it can be cut in the first year to provide fodder for cattle, before its grains are harvested after the second year.[1] Additionally, Secale cereale var. multicaule can be used as pasture or meadow as well as a cover crop or intercrop for green manuring, where it can be grown in mixtures as well as in pure stands.[2]
Nutritional Value of Grains
editWhole wheat flour form primitive rye grains contains 9.59% of protein and 54.9% of starch and is characterized by high baking quality. Also, primitive rye flour is abundant in phenolic compounds, which have a high antioxidant potential and thus deliver health benefits.[1]
Cultivation
editSecale cereale var. multicaule is a biennial species. It can be sown in autumn, spring and summer.[2] As it used to be sown on Midsummer’s day, it is also called misdummer rye.[1] Primitive rye grows in pure stands and in combination with annual leguminoses.[2] The yield is between 1.5 to 2.5 t/ha. Compared to wheat primitive rye is more cold resistant and grows on nutrient-deficient and acidic soils.[1] Due to its fast early growth, it can reduce weed growth. Primitive rye can contribute to a reduction in nematode populations.[3]
References
edit- ^ a b c d e f Warechowska M, Warechowski J, Tyburski J, Siemianowska E, Nawrocka A, Miś A, Skrajda-Brdak M. Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule). J Food Sci Technol. 2019 Jul;56(7):3422-3430. doi: 10.1007/s13197-019-03827-1. Epub 2019 Jun 10. PMID 31274910; PMCID: PMC6581991.
- ^ a b c d Pelikan, J. (2001). The use of Secale cereale var. multicaule for forage. In [Cultivation and use of some neglected and nontraditional crops in the Czech Republic], Prague (Czech Republic), 21 Mar 2001. Vyzkumny Ustav Rostlinne Vyroby.
- ^ Kompetenzzentrum Ökolandbau Niedersachsen (2004). "Versuche im ökologischen Gemüsebau in Niedersachsen". Bundesanstalt für Landwirtschaft und Ernährung und Niedersächsisches Ministerium für den Ländlichen Raum, Ernährung, Landwirtschaft und Verbraucherschutz.
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