Rye berries

Grains de seigle

What it is

Rye began as a weed growing among wheat and barley, and it was domesticated almost by accident — as farming pushed north into colder ground, the weed survived where the crop failed, and farmers simply kept what was left.

In the kitchen

Soak the berries overnight before cooking. Without it they take well over an hour and stay stubbornly hard in the centre.

Goes with

Button mushroom Butter Onion Thyme Caraway Beetroot Dill Walnut

Same species

Rye flour

Also used with

Smoked eel Appenzeller Asiago d'allevo Banon Belon flat oyster Bitto

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