THE HISTORY OF RYE

Rye originated in Southwestern Asia (modern-day Turkey) and spread to Europe around 2000 BCE. It was a hardy grain that thrived in cooler, less fertile climates, becoming a staple food in Northern and Eastern Europe during the Medieval period because it could grow where wheat could not. Historically, rye was initially considered a "down-market" or "weedy" grain that grew among wheat and barley, but it later became a crucial food source for peasants.  

• Ancient origins:

  The first traces of rye are found in archaeological sites in modern-day Turkey, dating back at least 11,700 years ago. 

• Migration to Europe:

  It spread to Europe around 2000 BCE and was domesticated about 1,000 years later. 

• Roman and early medieval period:

  Rye was considered a poor-quality grain by the Romans and was often mixed with other grains. Early evidence suggests it was cultivated as a secondary crop alongside wheat, not as a primary food source. 

• Medieval staple:

  Due to its ability to grow in harsh, cold climates and poor soil, rye became a staple food in Northern and Eastern Europe, particularly for peasants, who used it for bread and alcohol. 

• Controversy in origins:

  There is some debate about when exactly rye was first domesticated, with some controversial theories suggesting it was the very first cultivated cereal grain.