Rye

Description

The Chaume is longer and more flexible than that of the Blé.

The inflorescence is a ear, of structure similar to that of corn. Shorter, always bearded, it is made of épillet S with three flowers, whose median is sterile and who thus carries only two seeds. The grain is a Caryopse more lengthened than that of corn. Glumelles, the nonadherent ones, half-open with maturity, letting appear the grain.

History

The origin of the history of rye is not clear. The wild ancestor of rye was not identified with certainty, but it is one of the many species of graminaceous growing in a wild state in the east and the center of the Turkey and in the areas bordering. One found rye domesticated in minor amounts in a certain Neolithic number of sites S of Turkey, as with Can Hassan III (Neolithic preceramic B), but it is if not virtually absent from archaeological witnesses until the Bronze Age in Central Europe, C. 1800-1500 BC. It is possible that rye migrated from Turkey towards the west mixed in minor amount with corn, and that it was cultivated for itself only in the one second time. Although archaeological vestiges of this cereal were found in a Roman context along the Rhine and of the Danube and in the British Isles, Pline Old the does little case of rye, describing it like “ a very poor, useful food only to avoid the famine ” and indicating that one mixes it with corn for “ to attenuate his bitter taste, and even then it is very unpleasant to the stomach” ( the Natural history 18.40).
Since the the Middle Ages, rye was largely cultivated in Central Europe and Eastern and it was the principal cereal suitable for making bread in the majority of the areas in the east of the border free - German and in the north of the Hungary.
The assertion of a culture much earlier of rye, on the site epipaleolithic of Such Abu Hureyra in the valley of the Euphrate, in the north of the Syria, is discussed. Criticisms relate to inconsistencies in the dating to radiocarbon, and of the identifications only based on the grain, and not on the ball.

Use

Grains:

human Consumption: the Farine of rye is required for the manufacture of bread, in particular for its dietetic value.
animal Feeds: rye has a fodder value equivalent to that of corn. But rye can also be mown before maturity to be distributed to the animals in whole plant.

Straw: raw material for the clothes industry of traditional roofs, or the Restuffing with straw of chairs. It is also used with manufacture of Paillasson S and artisanal objects. It can enter the composition of insulating materials.
Gardens: rye is sometimes employed on the acid grounds, like sowing of autumn, to occupy the ground and thus to avoid the undesirable grass growth. One can also regard the esthetic aspect of this long graminaceous as considerable.
Rootlets of germinated seeds: the glycerol-coated Macérat (Gemmothérapie, nonconventional medicine) would look after the hepathic chronic and acute problems, the Psoriasis and the autoimmune diseases.
Environment: used as interculture traps with nitrate (CIPAN)
the pin of rye is a parasite running for this plant, used for the production of LSD.

Note: the “Ségala S” are grounds cold, with poor and acid ground, favorable to the culture of rye. One finds them in particular in the south-west of the Massif Central (France).

Production

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