Barley is one of the world’s oldest cultivated grains, grown for thousands of years across the Middle East, North Africa, Europe, and Asia. It has long served as food for people and livestock, a base for malt, and a dependable crop in places where other grains struggle.
In the garden, barley forms upright grassy plants topped with bristled seed heads that turn from green to gold as they mature. It can be grown through to harvest as a grain, or planted as a cover crop to protect bare soil, take up leftover nutrients, suppress early weed growth, and add organic matter when cut and returned to the ground.
Growing Guide
Timing
Sow barley in early spring as soon as the soil can be worked, or in fall where winters are mild enough for the chosen variety to survive. Spring barley matures during the warmer months, while winter barley is planted in autumn, rests through cold weather, and resumes growth in spring.
For cover cropping, sow after a garden bed is cleared or several weeks before the soil is expected to freeze. Barley establishes quickly in cool weather but is less winter-hardy than cereal rye, so it may winterkill in colder climates and leave an easy-to-manage mulch behind.
Sowing & Starting
Barley is direct sown rather than transplanted. Prepare a firm, weed-free seedbed and sow seed about 1–1½ inches deep.
For grain, broadcast seed evenly and rake it in, or plant in rows about 6–8 inches apart. Aim for a dense, even stand that fills the bed without becoming so crowded that airflow is restricted.
For a cover crop, broadcast more densely so the plants close over the soil quickly. Rake the seed into good contact with the ground and water gently if rainfall is not expected.
Returns details
Show customers how much time they have for testing your products
