Rye is a grain that is commonly ground into flour for rye bread and other foods. It is the seed of the rye plant, which can grow in poor soils and harsh climates. For this reason rye has long been an important grain in cold, northern regions of the world. Used widely in making bread, rye is high in carbohydrates and provides some protein, potassium, and B vitamins. Its scientific name is Secale cereale.

Where rye grows

Scientists believe that rye was probably first cultivated (grown as a crop) in southwestern Asia more than 8,000 years ago. Cultivation of the grain moved west from there. Today rye is grown in many parts of Europe, Asia, and North America. Farmers raise rye especially in places where other grains cannot grow well, such as in cold areas, high on mountainsides, and in dry regions. Major rye-producing countries include Russia, Germany, and Poland.

Physical features

The rye plant generally reaches about 4 to 6 feet (1 to 2 meters) in height. The plant has a hollow, round stem and long, narrow leaves. The leaves are blue-green and have a coarse texture. At the end of the stem is the plant's slender seed head, or spike. A rye spike is about 3 to 6 inches (7.6 to 15 centimeters) long and sometimes covered with long, stiff bristles called awns. There are two or more rows of seeds lengthwise along each spike.

How rye is grown and harvested

Most farmers raise winter rye. In North America farmers typically use a machine called a grain drill to plant the seeds in rows in the fall. The seed begins to grow within a few weeks. It then goes through a rest period in the winter before it resumes growth again the following spring.

In North America the harvest time of rye varies depending on where the rye is growing. In general, however, rye is harvested before the plant is completely dry because dry seeds can easily fall from the seed heads, resulting in a loss of the crop. Farmers harvest the grain with a machine called a combine, which both cuts down the plant and separates the grain from the stalks.

A poisonous fungus called ergot sometimes attacks rye and certain other grains. It grows on the seed head and forms hard, black masses. The masses may be grain-shaped or may be much longer than the rye kernels. Poisoning from the fungus can lead to strange behavior, tissue damage, convulsions, and death in livestock and people. It is believed that some of the people accused of witchcraft during the Salem witch trials may have suffered from ergot poisoning.

To combat ergot in rye fields, farmers often mow down the rye before the plants can form the heads that would become infected. They may also deeply plow infected fields and surrounding weeds because the fungus cannot live deep in the soil. Another strategy is planting the infected field with a crop that does not develop ergot. This usually causes the fungus to die out in about a year. Rye harvests are screened for ergot so that rye sold in stores rarely contains the fungus.

Uses

People use rye flour to make a variety of breads and crackers. When used alone, rye flour produces a dark, heavy bread that is sometimes called black bread. Light rye bread is made with a mixture of rye and wheat flour. It is lighter in color and texture than dark rye bread. Dense bread made with coarsely ground rye flour is called pumpernickel.

In addition to flour, rye is also used in other forms in a variety of different ways. Flaked or cracked rye may be used in breads or breakfast foods. The grain is also used to make the alcoholic beverage called rye whiskey. Farmers may include rye in livestock feed and allow animals to graze on young rye plants. However, the strong flavor of rye can affect the flavor of milk that cows produce, so farmers sometimes avoid using rye in feed. The tough straw of the rye plant makes good bedding for farm animals. It is also used in mattresses, hats, and paper. Sometimes rye plants are plowed under and allowed to decay in the soil to enrich a field.