16 Facts About Rye

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

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

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

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

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.

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

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

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

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.

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

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

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

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

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

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