Collection: Rye Seeds (Secale cereale)

Rye grain is often used for flour, bread and crisp bread, but it can also be eaten whole, either as boiled rye berries or by being rolled. Most people are familiar with rye in bread and crackers but few think of eating it as a whole grain, as is commonly done in much of Europe.

Rye has a loose-fitting hull that is easily threshed. Those who eat Rye enjoy the benefits of its plentiful amounts of fibre, manganese, copper and magnesium.

Rye grows well in much poorer soils than other grains. It is extremely cold hardy and often is planted as a winter cover crop and soil conditioner. Its deep roots bring up minerals from the subsoil and are excellent for breaking up heavy clay soils.

Packets have about 200 seeds.