Rye grain is grown in northern regions where wheat cannot subsist. Its distinctive somewhat sour taste is found in North Country cuisines – in Scandinavia, Germany, and Russia.
Rye is rich in minerals and B vitamins, particularly in potassium and riboflavin. Rye grain can be used as a long-cooking cereal, or it can be ground (if you have a small grain mill) to make meal and flour. It is very useful to those who are allergic to wheat.
A poisonous fungus known as ergot, supposedly the cause of the historical hallucinations that plagued young women during the Salem witch trials, can sometimes infest rye. Ergot contamination, though not uncommon in medieval times, is rare nowadays, as rye grains are treated with pesticides to eliminate any chances of ergot contamination. It is important to buy organic rye products that have protected from ergot via careful and meticulous farming techniques as opposed to poisonous chemicals.
Rye is rich in minerals and B vitamins, particularly in potassium and riboflavin. Rye grain can be used as a long-cooking cereal, or it can be ground (if you have a small grain mill) to make meal and flour. It is very useful to those who are allergic to wheat.
A poisonous fungus known as ergot, supposedly the cause of the historical hallucinations that plagued young women during the Salem witch trials, can sometimes infest rye. Ergot contamination, though not uncommon in medieval times, is rare nowadays, as rye grains are treated with pesticides to eliminate any chances of ergot contamination. It is important to buy organic rye products that have protected from ergot via careful and meticulous farming techniques as opposed to poisonous chemicals.
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