Purple Valley

Hulless, 6-row. Less prone to falling over than 'Tibetan' or other purple hulless barleys. This variety was selected in Oregon's Willamette Valley by Pat Hayes, barley breeder at Oregon State University. Also known as 'Purple Hulless Improved'. This beautiful barley is fragrant, chewy and delicious. Add it to soup, porridge or cook up like rice. Or, grind it into a unique flour to add to your bakes. Chewier and more textured than pearled barley. Adaptive Seeds recommend lightly toasting this barley in a dry pan until it begins to pop or smell like toast, then cook just like brown rice to end up with a fairly firm texture with a delightful rich nutty flavor.