Purple Valley - Barley
This variety of barley has six rows of purple naked kernels. They require no hulling and can be used in soups, risottos, etc. Lightly toasted, they can be cooked in the same way as brown rice.
This variety, native to the Willamette Valley in the United States, is best grown in spring.
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in the ground, on the fly, online
Rake the plot beforehand to remove weeds and any stones. Sow light seed directly in place, broadcast or every 2 to 3 cm in rows spaced 15 cm apart, 2 to 3 cm deep. Carefully press down seedlings and water in light rain.
March, April, May, September, October, November
April, May, June, July, August, September
in the ground
sunny
medium
limestone
sec
Hordeum vulgare
25 grams
Violet
From 90 to 120 cm
United States
This variety, originally from the Willamette Valley in the USA, was evaluated by Patrick Hayes, a barley breeder at Oregon State University. He suggested naming it "Purple Valley" to differentiate it from other purple-grain barley varieties such as "Purple Prairie".
