Barley, Purple Valley (Organic)
Great in soups, whole grain salads, or try as a substitute for arborio rice in risotto. Purple Valley barley is hulless, meaning that the hull falls off naturally during harvest ensuring the bran and germ remain. The result is edible, whole grain barley. We recommend lightly toasting barley in a dry pan until it begins to pop or smell like toast. Then cook just like brown rice. You end up with a fairly firm texture with a delightful rich nutty flavor. This variety is 6 row, and is less prone to lodging than Tibetan and other purple hulless barleys, which it may have been selected from. Best sown in spring. After many years of selection here in the Willamette Valley, this variety was evaluated by Pat Hayes, barley breeder at Oregon State University. He suggested changing the name to Purple Valley to differentiate it from Purple Prairie and other purple barley varieties. Aka, Purple Hulless Improved.
Seed produced by Lonesome Whistle Farm in Junction City, Oregon.
Direct sow in weed-free, well-prepared soil March to May, during a warm dry spell if possible. Barley is usually frost tolerant down to 15 °F. Fertility and irrigation needs are very low if you have decent soil. Harvest for grain when seeds are dry and plants are no longer green.
Harvest for grain when seeds are dry and plants are no longer green. Dance, rub, or flail seeds from seedheads. Winnow to clean in front of a fan or steady breeze. Isolation distance is unnecessary for this self-pollinating grain. Save seed without worries.