Rye in focus: The return of the ancient grain to modern cuisine!

Rye in focus: The return of the ancient grain to modern cuisine!

Rye, a grain that was long considered relatively unimportant, has established itself as an important crop in German agriculture. Rye products such as brown bread and pumpernickel are not only very popular in Germany, but are also marketed as traditional foods. Rye was only cultivated for human consumption around 2,000 years ago, while wheat and barley were already widespread in Central Europe in the Neolithic period. [uni-kiel.de reports that…]

A research team from the Christian Albrechts University in Kiel recently published results that shed new light on the early cultivation of rye. The study shows that rye was not only a frugal plant for poor soils; Rather, it became the dominant crop through integration into existing fertilizer systems. Charred rye grains from archaeological excavations in Lower Saxony and Brandenburg were examined using modern analytical methods. Stable isotopes such as nitrogen, carbon and sulfur could be measured, which provided new insights into fertilization and yield.

Cultivation and Ecological Importance

The study's results indicate that rye was often grown in well-fertilized fields and not exclusively on poor soils. It is even believed that peat was used as fertilizer. Rye is also particularly important in organic farming. In 2019, the cultivated area in Germany was almost 75,000 hectares, and rye is the most important grain crop in organic farming after wheat. Rye plays a central role in crop rotation, especially on weaker locations. [oekolandbau.de highlights that…]

Rye is a frugal grain that copes well with difficult growing conditions. This robustness is particularly evident in its ability to tolerate summer drought, which makes rye a valuable crop in times of climatic change. The problems mainly occur in heavy soils and cold, wet springs. For organic cultivation, certain quality requirements for baked rye must be observed, such as the falling number of over 120 or the gelatinization temperature of more than 63 degrees.

Nutrients and Uses

Rye is not only important for agriculture and baking, but is also rich in nutrients. 100 grams of rye contains around 294 kcal, 8.9 g proteins and 13.5 g fiber. This nutrient composition is one reason for the health benefits it offers - including lowering cholesterol levels. Rye is also used in bread production, especially sourdough bread, and in the production of spirits. [gruenes-archiv.de supplemented with information about…]

Rye, known botanically as secale, has its roots in what is now Türkiye and adjacent regions of the Middle East. Despite the increasing popularity of other grains in the 20th century, rye is experiencing something of a renaissance these days. Many farmers are increasingly relying on this plant again because it can thrive on soil with poorer nutrients and is less susceptible to diseases and pests. These are all factors that make rye a sustainable choice in modern agriculture.