The common oat plant is a species of cereal grain grown for its seed, which is known by the same name. Though America cultivates this cereal grass almost exclusively for fodder and bird seed, millet is a staple for almost 1⁄3 of the world's population, particularly in disadvantaged regions of Asia and Africa. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutritional value than its modern-day counterparts. Kamut's kernels are two to three times the size of most wheat. When grown for fiber, flax is sown densely to prevent branching and is gathered before maturity.Ĭonsidered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. It is cultivated as a fiber plant it is also grown in many tropical countries for its oil-bearing seeds. Corn is not only a popular food, but the foundation of many by-products including bourbon, corn flour, cornmeal, corn oil, cornstarch, corn syrup, corn whiskey and laundry starch.įlax of has been cultivated since prehistoric times. Throughout Europe, "corn" has always been the generic name for any of the cereal grains Europeans call corn maize, a derivative of the early American Indian word mahiz.
Most of the barley grown in the Western world is used either for animal fodder or, when malted, to make beer and whiskey. This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups. The seeds are used as cereal or can be ground into flour for bread. Amaranth greens have a delicious, slightly sweet flavor and can be used both in cooking and for salads. Once considered a simple weed in the United States, this nutritious annual is finally being acknowledged as the nourishing high-protein food it is.
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