16 Facts About Rye


Rye is a grass grown extensively as a grain, a cover crop and a forage crop.

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Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder.

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Rye is one of a number of species that grow wild in the Levant, central and eastern Turkey and in adjacent areas.

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Rye said it was mixed with spelt "to mitigate its bitter taste, and even then is most unpleasant to the stomach".

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Rye grows better than any other cereal on heavy clay and light sandy and infertile or drought-affected soils.

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Rye grows best on fertile, well-drained loam or clay-loam soils.

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Rye is grown primarily in Eastern, Central and Northern Europe.

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Rye is grown in North America, in South America, in Oceania, in Turkey, in Kazakhstan and in northern China.

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Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe.

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Rye straw is used as livestock bedding, as a cover crop and green manure for soil amendment, and to make crafts such as corn dollies.

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Rye flour is used in the original way to make Falun red paint in Sweden.

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Rye grain is a popular medium to use as a grain spawn when cultivating some varieties of edible mushrooms.

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Rye grows well in much poorer soils than those necessary for most cereal grains.

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Rye will survive with snow cover that would otherwise result in winter-kill for winter wheat.

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Rye is a common, unwanted invader of winter wheat fields.

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Rye has long been considered an inferior grain to wheat in quality and digestibility, but has far larger kernels and is more hardy.

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