Cereal grass has been around for a long time-thousands of years. Young cereal plants were valued in ancient times.
It has been said that people in the ancient Middle East ate the green leaf tips of the wheat plant as a delicacy.
Archeological evidence shows that in some areas, such as the Near East, the collection of wild grains for food ceased soon after the beginning of farming.
In the other part of the world, wild grains have continued to be important foods to the current day. In these areas wild grass are still important resources, sometimes for hunter gatherers, but more often as a supplementary resource for farmers.
Eating immature foods including cereal grass shoots adheres to the principle practiced in the ancient traditions of the Far East and the health clinics of Europe and America: immature foods keep a person young.
Wheat is the world’s largest cereal grass crop, second as a staple only to rice. It is believed to have been growing since the time of the Old Stone Age.
While rye is a cereal grass that is second only to wheat in world popularity for bread baking. It may have originated in southwest Asia, although recorded history first mentions it as a grass found in northern Europe.
It was considered a weed in early Greece but became popular during the days of the Roman Empire.
For barley grass, agronomist place it as being cultivated as early as 7000 BC. Roman gladiators ate barley for strength and stamina.
History of cereal grass
