Among the oldest cereals cultivated, first in the Middle East, East Africa and Asia, pearl barley is very hardy and resistant to cold and drought.

Pearl barley is suitable for hot or cold, salty and sweet dishes. Soups, stews, or porridges during the winter, in the summer it gives an original texture to mixed salads. It can be used to make gratins or puddings and you can also cook it in risottos.

Presoaking barley is not mandatory but will make it more digest and faster to cook.