Herb: Egyptian Barley

Latin name: Hordeum trifurcatum

Family: Gramineae (Grass Family)

Edible parts of Egyptian Barley:

Seed - cooked. The seed can be ground into a flour and used as a cereal in making bread, porridge etc.

Description of the plant:


100 cm
(3 1/4 foot)

Habitat of the herb:

Not known in a truly wild location.

Other uses of Egyptian Barley:

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 Egyptian Barley:

Not known in a truly wild location.

Medicinal use of the herb:

None known

Known hazards of Hordeum trifurcatum:

None known

Plant information taken from the Plants For A Future.