Herb latin name: Hordeum intermedium

Family: Gramineae (Grass Family)

Edible parts of Hordeum intermedium:

Seed - cooked. The seed can be ground into a flour and used as a cereal in making bread, porridge etc. Malt is obtained by sprouting and roasting the seed. This is a sweet substance and is used in making beer and as a food. The roasted (unsprouted) seed is used as a coffee and a salt substitute.

Description of the plant:


100 cm
(3 1/4 foot)

Habitat of the herb:

Not known in a truly wild situation.

Other uses of Hordeum intermedium:

The stems, after the seed has been harvested, have many uses. They are a source of fibres for making paper, a biomass for fuel etc, they can be shredded and used as a mulch.

Propagation of the herb:

Seed - sow in situ in March or October and only just cover the seed. Make sure the soil surface does not dry out if the weather is dry. Germination takes place within 2 weeks.

Cultivation of Hordeum intermedium:

Not known in a truly wild situation.

Medicinal use of the herb:

None known

Known hazards of Hordeum intermedium:

None known

Plant information taken from the Plants For A Future.