The short answer: barley grass is the young, leafy stage of the ordinary barley plant (Hordeum vulgare), cut before the plant starts to form its grain-bearing stem. The leaves are dried and milled into a fine green powder. To keep that powder at its best, store it in a tightly closed container in a cool, dry and dark place, and always use a dry spoon.
Green powders are easy to buy and easy to use, but few people know what the plant in the bag actually looked like, how it was grown or why the powder sometimes forms lumps. This guide covers the botanical background of barley, how young barley grass is grown and harvested, the other garden plants that often share the bag with it, and practical tips for storing and using a dried green blend in the kitchen.
Barley: one of the oldest cultivated plants
Barley is a member of the grass family (Poaceae), the same large family that includes wheat, rye, oats and rice. It is one of the earliest cereals ever cultivated: archaeological evidence places its domestication in the Fertile Crescent of Western Asia roughly 10,000 years ago. From there it spread across Europe, North Africa and Asia, and it remains one of the most widely grown cereals in the world today.
Most of the world’s barley is grown for its grain, which is used as animal feed, for malting and in foods such as pearl barley and barley flour. In the Baltic region, barley has a long place in traditional cooking, from porridges to grain coffee substitutes. Barley grass is a different product from the same plant: instead of waiting months for the grain to ripen, growers harvest the leaves while the plant is still young and green.
What the young plant looks like
After sowing, a barley seed sends up narrow, flat, bright green leaves. In this early stage the plant looks much like a lawn grass. As it grows, it produces several side shoots (a process called tillering), and later the main stem lengthens and the plant begins to form the ear that will carry the grain. Barley grass for powder is cut during the leafy stage, before the stem elongates and before any grain develops.
How young barley grass is grown and harvested
The basic steps are the same whether barley grass is grown in a field or on a smaller scale:
- Sowing. Barley seed is sown into prepared soil. Barley is a hardy cereal that tolerates cool climates, which is one reason it has been grown so far north for so long.
- Leafy growth. Over the following weeks the young plants form a dense green carpet of leaves.
- Cutting. The leaves are cut above the soil while the plant is still in its leafy stage. Timing matters: once the stem starts to shoot upwards, the plant puts its energy into stem and grain, and the leaves become tougher and more fibrous.
- Washing and drying. The cut leaves are cleaned and then dried. Drying removes most of the water so the plant material can be stored without spoiling.
- Milling. The dried leaves are ground into a fine powder, which can be sold on its own or blended with other dried plants.
Because the finished powder is made from leaves rather than grain, it has a grassy, slightly sweet and “green” aroma, very different from the nutty smell of barley flour.
The garden plants that often share the bag
Barley grass is frequently blended with other dried vegetables and herbs. Our green blend with young barley grass lists the following ingredients on its label: young barley grass (30%), parsley, dill, spinach, leek, chives, alfalfa and broccoli. Each of them has its own botanical story:
- Parsley (Petroselinum crispum) belongs to the carrot family (Apiaceae) and originates from the central and eastern Mediterranean region. It is one of the most familiar kitchen herbs in Europe.
- Dill (Anethum graveolens) is also a member of the Apiaceae family. In Lithuanian and wider Northern and Eastern European cooking it is a classic herb for potatoes, cucumbers and soups.
- Spinach (Spinacia oleracea) is a leafy vegetable that is thought to have originated in Persia (present-day Iran) before spreading to Europe in the Middle Ages.
- Leek (Allium ampeloprasum) and chives (Allium schoenoprasum) are both members of the onion genus Allium and give a blend its mild savoury, onion-like note.
- Alfalfa, also called lucerne (Medicago sativa), is a perennial plant of the legume family (Fabaceae), widely grown around the world as a forage crop.
- Broccoli is a cultivated form of Brassica oleracea, the same species as cabbage, cauliflower and kale, developed from wild cabbage in the Mediterranean region.
Together these plants explain the flavour of a green blend: grassy from the barley, fresh and herbal from the parsley and dill, earthy from the spinach and gently savoury from the leek and chives.
How to store dried green powder
The storage instruction on our bag is short: store in a cool, dry place and keep the container tightly closed after opening. Here is what that means in practice and why it matters.
Keep it dry
Finely milled dried plant powders readily absorb moisture from the air. When that happens, the powder starts to form lumps and loses its free-flowing texture. Always use a completely dry spoon, never scoop the powder over a steaming pot or kettle, and close the bag or jar straight after use.
Keep it cool and dark
Heat and light gradually fade the colour and aroma of dried green plants. A closed kitchen cupboard away from the cooker, radiator and sunny windowsills is the most convenient place. A bright green colour and a fresh, grassy smell are good signs that the powder has been stored well.
Keep it airtight
If the original pouch is hard to reseal, transfer the powder into a clean, completely dry glass jar with a tight lid. Glass does not take on smells, and you can see at a glance how much powder is left. Label the jar with the product name and the best-before date from the original packaging.
What about lumps?
Small soft lumps usually mean the powder has picked up a little moisture. They can often be broken up with a dry fork. However, if the powder smells musty or sour, shows any visible mould, or has passed its best-before date, do not use it.
Using a green blend in the kitchen
A dried green blend is first of all a culinary ingredient. Follow the serving suggestion printed on the pack and try it in ways that suit your taste:
- Smoothies. Blend with fruit such as banana, pear or mango, or with cucumber and celery. Fruit balances the grassy taste.
- With yogurt or plant-based milk. Whisk the powder into a small amount of liquid first to make a smooth paste, then add the rest. This prevents clumps.
- Savoury dishes. Because the blend contains dill, parsley, leek and chives, a little can be stirred into dips, dressings, soups or scrambled eggs at the end of cooking.
- With nut butters. A spoonful of 100% peanut butter makes a richer green smoothie. Read our guide on why oil separates in natural peanut butter and how to store it.
Tip: mix the powder into cold or lukewarm liquids rather than boiling water, so the colour and fresh aroma stay as bright as possible.
You can find the green blend and other pantry staples in our Grocery category, or browse the whole shop. Delivery within Lithuania is free.
Frequently asked questions
What is barley grass?
Barley grass is the young leaf of the barley plant (Hordeum vulgare), harvested in its leafy stage before the plant forms its grain-bearing stem. The leaves are dried and milled into a fine green powder.
Is barley grass the same as barley grain?
No. Both come from the same plant, but barley grain is the ripe seed harvested months later, while barley grass is made from the young green leaves.
Does the green blend contain gluten?
Please read the allergen information on the label. For our green blend, the label states that it may contain traces of cereals containing gluten, celery, mustard, sesame seeds, peanuts and nuts.
How should I store green powder after opening?
Keep the container tightly closed in a cool, dry place away from light, use a dry spoon every time, and follow the best-before date on the pack.
Why has my green powder formed lumps?
Fine dried plant powders absorb moisture from the air. Soft lumps can usually be broken up with a dry fork, but if the powder smells musty or shows mould, do not use it.
Please note: this is a food product, not a medicine. This article is general botanical, culinary and storage information and is not medical or dietary advice. If you are pregnant, breastfeeding, taking medication or have a health condition, consult your doctor before changing your diet. Allergen information: may contain traces of cereals containing gluten, celery, mustard, sesame seeds, peanuts and nuts.