Barley has been around since ancient times and is a grain mentioned in the scriptures as useful for mild drinks. I’d heard about the health benefits of barley water in a class that I was taking, but it wasn’t until I began doing research for a class that I was teaching that I realized how beneficial barley water is.
Several articles stated that barley water was good for kidney and bladders, so when I felt a urinary tract infection (UTI) coming on, I decided to give it a try.
I prepared the barley water and drank it throughout the day. By the end of that day it was gone. Nothing. No symptoms whatsoever. Now, having had UTIs in the past, I know that it’s not typically that simple, so I was majorly impressed.
According to several articles I found, barley water can also be useful for:
- cold relief
- arthritis relief
- upset stomach
- asthma relief (as a preventative)
- restoring mothers’ milk
- stomach ache
- mouth sores
- sore throat
- excessive thirst
Of course the grain can also be used in soups, porridge, and bread. Not bad for a grain that’s been around since 10,000 BC. 🙂
Here’s a recipe I found from BarleyFoods.org that I modified so I could use the left over barley from the Barley Water Recipe.
Wild About Barley
1/2 C orange juice
1/4 C + 2 T dried cranberries
1 t. lemon juice
1/2 T. grated onion
1/4 C. olive oil
Salt & Pepper, to taste
2 T. chopped fresh parsley (or basil or mint or cilantro)
1/2 C. chopped walnuts, toasted
While the barley is cooking, pour the orange juice over the cranberries and set aside. After draining the barley, drain the cranberries reserving 2 T of orange juice. Toss the barley with the cranberries. Mix the reserved orange juice with lemon juice and grated onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and toasted walnuts; mix well. Serve at room temperature or chilled. Serves 3.