Name: Hordeum vulgare
Names: Pearl barley, Scotch barley, Barley
Barley is believed to help to clean out the arteries and valves around the heart that have become plugged up with layers of old fat buildup. The green juice from young barley shoots possess strong
anti-inflammatory activity. A study done in Japan showed that powdered juice significantly reduced arthritis and gastric ulcers in laboratory animals. Barley gives increased strength and muscle expansion to those who work out regularly with weights.
When hulled barley (pearl barley) is cooked, a mucilaginous substance is obtained which makes a good source of nutrition for those with throat or stomach problems. Mixing barley water with milk makes a soothing preparation for stomach and intestinal irritation. Barley has also been recommended for feverish conditions. The demulcent properties of cooked barley make it useful as an external application for sores and tumors.
Originated in western Asia, Barley was one of the first grains to be cultivated. It is an annual plant that is widely cultivated as a food grain. It's stout, simple stem
is hollow and jointed and grows from 11/2 to 3 feet high. The narrow, tapering leaves ascend the stem In two ranks, the third leaf over the first; and their bases form loose sheaths around the stem. The flowers grow in bristly-bearded terminal spikes, producing eventually the elliptic, furrowed barley grains.
Decoction - Wash 2 oz. barley with cold water and ball in
1 cup water for a few minutes. Discard this water and boil the barley in 4 pints of water until the total volume is 2 pints. Strain and use as required.
Barley Water: Wash pearl barley in cold water. Boil 1 part pearl barley in 9 parts water for 20 minutes and strain. A dose is from 1 to 4 oz.
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