Every seed came up, they're about 3' tall with a sturdy stem. Waiting until mid March to put out in the southern (Ga) garden. Will be licking my lips watching them flower and fruit. I like these as an addition to a traditional red tomato salad.
I had 40 mph winds my greenhouse fell over and was so surprised the seeds survived two days in the cold under soil and are still growing. The roots were in tact so i transplanted them, they are doing just fine. 10 stars
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Bere Island is north of Britain and prior to the 20th century, this barley was widely grown in this area. Characteristics which suit it to this area include a rapid growth rate and a reputed tolerance to acidic soils.
In most areas, however, Bere was progressively replaced by higher yielding modern varieties and by the 1990s only about 10 ha were still in cultivation – mostly in Orkney, Sutherland and Shetland. Survival in Orkney has been linked closely to a local Mill, which still produces Bere flour, which is mainly used locally in a range of food products (bannocks, bread and biscuits).
Analyses of Bere flour has shown it to be a source of magnesium, zinc and iodine and to contain significant amounts of folate, thiamine and pantothenic acid. It is therefore thought to have potential as a functional food (Theobald et al., 2006) and the Agronomy Institute is investigating new bakery markets for Bere flour.
Historical accounts show that Bere was previously used widely for producing malt which would have been used for making both beer and whiskey. Information & Photo Source: Agronomy Institute, Orkney College
Sample size only:Please don’t ask for larger quantities than one ounce because we do not have them. The idea is for as many people as possible to get started and grow your own reestablishing genetic diversity. This allows many people to get samples instead of just a few and hopefully will preserve this cultivar.