Rye

File:Wild rye.jpg

The rye genus Secale is in the grass tribe Triticeae, which contains other cereals such as barley (Hordeum) and wheat (Triticum).{{cite journal | last1=Soreng | first1=Robert J. | last2=Peterson | first2=Paul M. | last3=Romaschenko | first3=Konstantin | last4=Davidse | first4=Gerrit | last5=Teisher | first5=Jordan K. | last6=Clark | first6=Lynn G. | last7=Barberá | first7=Patricia | last8=Gillespie | first8=Lynn J. | last9=Zuloaga | first9=Fernando O. |display-authors=3 | title=A worldwide phylogenetic classification of the Poaceae (Gramineae) II: An update and a comparison of two 2015 classifications | journal=Journal of Systematics and Evolution | volume=55 | issue=4 | date=2017 | issn=1674-4918 | doi=10.1111/jse.12262 | pages=259–290| hdl=10261/240149 | hdl-access=free }}

The generic name Secale, related to Italian {{lang|it|segale}} and French {{lang|fr|seigle}} meaning "rye", is of unknown origin but may derive from a Balkan language.{{cite dictionary |last1=Walde |first1=Alois |last2=Hofmann |first2=Johann Baptist |year=1954 |chapter=secale |title=Lateinisches etymologisches Wörterbuch |language=German |trans-title=Latin Etymology Dictionary |edition=3rd |volume=2 |location=Heidelberg |publisher=Carl Winter |chapter-url=https://archive.org/details/walde/page/n1411/mode/2up?view=theater |page=504}} The English name rye derives from Old English {{lang|ang|ryge}}, related to Dutch {{lang|nl|rogge}}, German {{lang|de|Roggen}}, and Russian {{lang|ru|рожь}} {{transl|ru|rožʹ}}, again all with the same meaning.{{cite web |title=rye (n.) |url=https://www.etymonline.com/word/rye |publisher=Online Etymology Dictionary |access-date=4 May 2024}}

Rye is one of several cereals that grow wild in the Levant, central and eastern Turkey and adjacent areas. Evidence uncovered at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria suggests that rye was among the first cereal crops to be systematically cultivated, around 13,000 years ago.{{cite journal |last1=Hillman |first1=Gordon |last2=Hedges |first2=Robert |last3=Moore |first3=Andrew |last4=Colledge |first4=Susan |last5=Pettitt |first5=Paul |date=2001 |title=New evidence of Lateglacial cereal cultivation at Abu Hureyra on the Euphrates |url=https://www.researchgate.net/publication/200033056 |url-status=live |journal= The Holocene |volume=11 |issue=4 |pages=383–393 |bibcode=2001Holoc..11..383H |doi=10.1191/095968301678302823 |archive-url=https://web.archive.org/web/20211120221734/https://www.researchgate.net/publication/200033056_New_evidence_of_Late_Glacial_cereal_cultivation_at_Abu_Hureyra_on_the_Euphrates |archive-date=November 20, 2021 |access-date=July 12, 2016 |s2cid=84930632}} However, that claim remains controversial; critics point to inconsistencies in the radiocarbon dates, and identifications based solely on grain, rather than on chaff.{{cite journal |last1=Colledge |first1=Sue |last2=Conolly |first2=James |date=2010 |title=Reassessing the evidence for the cultivation of wild crops during the Younger Dryas at Tell Abu Hureyra, Syria |journal= Environmental Archaeology |volume=15 |issue=2 |pages=124–138 |doi=10.1179/146141010X12640787648504 |bibcode=2010EnvAr..15..124C |s2cid=129087203}}

Domesticated rye occurs in small quantities at a number of Neolithic sites in Asia Minor (Anatolia, now Turkey), such as the Pre-Pottery Neolithic B Can Hasan III near Çatalhöyük,{{cite journal |last1=Hillman |first1=Gordon |date=1978 |title=On the Origins of Domestic rye: Secale Cereale: The Finds from Aceramic Can Hasan III in Turkey |journal= Anatolian Studies |volume=28 |pages=157–174 |doi=10.2307/3642748 |jstor=3642748 |s2cid=85225244}}{{Subscription}}{{cite journal |last1=Sidhu |first1=Jagdeep |last2=Ramakrishnan |first2=Sai Mukund |last3=Shaukat |first3=Ali |last4=Amy |first4=Bernado |last5=Bai |first5=Guihua |last6=Sidrat |first6=Abdullah |last7=Ayana |first7=Girma |last8=Sehgal |first8=Sunish |date=2019 |title=Assessing the genetic diversity and characterizing genomic regions conferring Tan Spot resistance in cultivated rye |journal= PLOS ONE |volume=14 |issue=3 |page=e0214519 |bibcode=2019PLoSO..1414519S |doi=10.1371/journal.pone.0214519 |pmc=6438500 |pmid=30921415 |doi-access=free}} but is otherwise absent from the archaeological record until the Bronze Age of central Europe, c. 1800–1500 BCE.{{cite book |last1=Zohary |first1=Daniel |last2=Hopf |first2=Maria |last3=Weiss |first3=Ehud |url=https://books.google.com/books?id=1hHSYoqY-AwC&pg=PA62 |title=Domestication of Plants in the Old World: The Origin and Spread of Domesticated Plants in Southwest Asia, Europe, and the Mediterranean Basin |date=2012 |publisher= Oxford University Press |isbn=978-0-19-954906-1 |location=Oxford |page=62 |access-date=October 5, 2016 |via=Google Books}}

It is likely that rye was brought westwards from Asia Minor as a secondary crop, meaning that it was a minor admixture in wheat as a result of Vavilovian mimicry, and was only later cultivated in its own right.{{cite journal |last=McElroy |first=J. Scott |year=2014 |title=Vavilovian Mimicry: Nikolai Vavilov and His Little-Known Impact on Weed Science |journal= Weed Science |volume=62 |issue=2 |pages=207–216 |doi=10.1614/ws-d-13-00122.1 |s2cid=86549764|doi-access=free}} Archeological evidence of this grain has been found in Roman contexts along the Rhine and the Danube and in Ireland and Britain.{{cite journal |last1=Gyulai |first1=Ferenc |date=2014 |title=Archaeobotanical overview of rye (Secale Cereale L.) in the Carpathian-basin I. from the beginning until the Roman age |url=http://docplayer.net/3685335-Archaeobotanical-overview-of-rye-secale-cereale-l-in-the-carpathian-basin-i-from-the-beginning-until-the-roman-age.html |url-status=live |journal= Journal of Agricultural and Environmental Science |volume=1 |issue=2 |pages=25–35 |archive-url=https://web.archive.org/web/20191231225120/http://docplayer.net/3685335-Archaeobotanical-overview-of-rye-secale-cereale-l-in-the-carpathian-basin-i-from-the-beginning-until-the-roman-age.html |archive-date=December 31, 2019 |access-date=July 14, 2016}} page 26. The Roman naturalist Pliny the Elder was dismissive of a grain that may have been rye, writing that it "is a very poor food and only serves to avert starvation".{{cite book |last1=Evans |first1=L. T. |url=https://books.google.com/books?id=HEQ9AAAAIAAJ&pg=PA11 |title=Wheat Science: Today and Tomorrow |last2=Peacock |first2=W. J. |year=1981 |publisher=Cambridge University Press |isbn=978-0-521-23793-2 |page=11 |access-date=November 15, 2015 |archive-url=https://web.archive.org/web/20200526010205/https://books.google.com/books?id=HEQ9AAAAIAAJ&pg=PA11 |archive-date=May 26, 2020 |url-status=live |via=Google Books}} He said it was mixed with spelt "to mitigate its bitter taste, and even then is most unpleasant to the stomach".{{cite book |author=Pliny the Elder |url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.02.0137%3Abook%3D18%3Achapter%3D40 |title=The Natural History |date=1855 |publisher=Taylor and Francis (T&F) |location= London |at=Book 18, Ch. 40 |translator1-last=Bostock |translator1-first=John |access-date=July 12, 2016 |translator2-last=Riley |translator2-first=H. T. |archive-url=https://web.archive.org/web/20170106201723/http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.02.0137%3Abook%3D18%3Achapter%3D40 |archive-date=January 6, 2017 |url-status=live |via=Perseus Digital Library, Tufts University |orig-year=c. 77–79}}

== Description ==

Rye is a tall grass grown for its seeds; it can be an annual or a biennial. Depending on environmental conditions and variety it reaches {{convert|1|to|3|m}} in height. Its leaves are blue-green, long, and pointed. The seeds are carried in a curved head or spike some {{convert|7|to|15|cm}} long. The head is composed of many spikelets, each of which holds two small flowers; the spikelets alternate left and right up the head.{{cite web |title=Rye |url=https://plantvillage.psu.edu/topics/rye/infos |website=PlantVillage |access-date=4 May 2024}}

File:Illustration Secale cereale0.jpg|Botanical illustration

File:Secale cereale - cereal rye 2 - Steve Hurst USDA-NRCS PLANTS Database.jpg|Seed in husk

File:Secale cereale - cereal rye - Steve Hurst USDA-NRCS PLANTS Database.jpg|Different types of grains

File:Rye grains rotated (cropped).jpg|The seeds of rye are some 7 or 8 mm long, much larger and less round than wheat.

File:Ivan Shishkin - Рожь - Google Art Project.jpg by Ivan Shishkin ]]

Since the Middle Ages, people have cultivated rye widely in Central and Eastern Europe. It serves as the main bread cereal in most areas east of the France–Germany border and north of Hungary. In Southern Europe, it was cultivated on marginal lands.{{Cite journal |last=Behre |first=Karl-Ernst |date=1992 |title=The history of rye cultivation in Europe |url=https://www.academia.edu/17566065 |url-status=live |journal= Vegetation History and Archaeobotany |volume=1 |issue=3 |doi=10.1007/BF00191554 |archive-url=https://web.archive.org/web/20220323020416/https://www.academia.edu/17566065 |archive-date=March 23, 2022 |access-date=February 17, 2022 |s2cid=129518700}}

Rye grows well in much poorer soils than those necessary for most cereal grains. Thus, it is an especially valuable crop in regions where the soil has sand or peat. Rye plants withstand cold better than other small grains, surviving snow cover that would kill winter wheat. Winter rye is the most popular: it is planted and begins to grow in autumn. In spring, the plants develop rapidly. This allows it to provide spring grazing, at a time when spring-planted wheat has only just germinated.{{cite web |title=Growing Winter Rye in Scotland |url=https://www.fas.scot/article/growing-winter-rye-in-scotland/ |publisher=Farm Advisory Service Scotland |access-date=4 May 2024 |date=10 May 2023}}

The physical properties of rye affect attributes of the final food product such as seed size, surface area, and porosity. The surface area of the seed directly correlates to the drying and heat transfer time.{{cite journal |last1=Jouki |first1=Mohammad |last2=Emam-Djomeh |first2=Zahra |last3=Khazaei |first3=Naimeh |date=2012 |title=Physical Properties of Whole Rye Seed (Secale cereal) |journal=International Journal of Food Engineering |volume=8 |issue=4 |doi=10.1515/1556-3758.2054|s2cid=102003836}} Smaller seeds have increased heat transfer, which leads to lower drying time. Seeds with lower porosity lose water more slowly during the process of drying.

Rye is harvested like wheat with a combine harvester, which cuts the plants, threshes and winnows the grain, and releases the straw to the field where it is later pressed into bales or left as soil amendment. The resultant grain is stored in local silos or transported to regional grain elevators and combined with other lots for storage and distant shipment. Before the era of mechanised agriculture, rye harvesting was a manual task performed with scythes or sickles.{{cite book |last=Jensen |first=Joan M. |url=https://books.google.com/books?id=v8OSv8QQQgoC&pg=PA47 |title=Loosening the Bonds: Mid-Atlantic Farm Women, 1750–1850 |publisher=Yale University Press (YUP) |year=1988 |isbn=978-0-300-04265-8 |location=New Haven |page=47 |access-date=2016-07-17 |via=Google Books}}{{cite book |last=Jones |first=Peter M. |url=https://books.google.com/books?id=Jv3VCgAAQBAJ&pg=PA123 |title=Agricultural Enlightenment: Knowledge, Technology, and Nature, 1750–1840 |publisher=Oxford University Press (OUP) |year=2016 |isbn=978-0-19-102515-0 |location=Oxford |page=123}}

Winter rye is any breed of rye planted in the autumn to provide ground cover for the winter. It grows during warmer days of the winter when sunlight temporarily warms the plant above freezing, even while there is general snow cover. It can be used as a cover crop to prevent the growth of winter-hardy weeds.{{cite book |last1=Burgos |first1=Nilda R. |title=Handbook of Sustainable Weed Management |last2=Talbert |first2=Ronald E. |last3=Kuk |first3=Yong In |date=2006 |publisher=Haworth Press |isbn=978-1-56022-957-5 |editor1-last=Sing |editor1-first=Harinder P. |location= New York |page=110 |chapter=Grass-legume mixed cover crops for weed management |access-date=October 5, 2016 |editor2-last=Batish |editor2-first=Daisy Rani |editor3-last=Kohli |editor3-first=Ravinder Kumar |chapter-url=https://books.google.com/books?id=Az-qoHPCnvYC&pg=PA110 |via= Google Books }}

Rye grows better than any other cereal in heavy clay and light sandy soil, and infertile or drought-affected soils. It can tolerate pH between 4.5 and 8.0, but soils having pH 5.0 to 7.0 are best suited for rye cultivation. Rye grows best in fertile, well-drained loam or clay-loam soils.{{cite book |url=https://www.eolss.net/ebooklib/bookinfo/soils-plant-growth-crop-production.aspx |title=Soils, Plant Growth and Crop Production Volume II |date=2010 |publisher=EOLSS Publishers |isbn=978-1-84826-368-0 |editor=Willy H. Verheye |page=121 |chapter=Growth and Production of Oat and Rye |access-date=December 4, 2020 |archive-url=https://web.archive.org/web/20210511044506/https://www.eolss.net/ebooklib/bookinfo/soils-plant-growth-crop-production.aspx |archive-date=May 11, 2021 |url-status=live}} As for temperature, the crop can thrive in subzero environments, assisted by the production of antifreeze polypeptides (different from those produced by some fish and insects) by the leaves of winter rye.{{Cite journal |last1=Hon |first1=W. C. |last2=Griffith |first2=M. |last3=Chong |first3=P. |last4=Yang |first4=D. S.-C. |date=March 1, 1994 |title=Extraction and Isolation of Antifreeze Proteins from Winter Rye (Secale cereale L.) Leaves |journal=Plant Physiology |volume=104 |issue=3 |pages=971–980 |doi=10.1104/pp.104.3.971 |pmc=160695 |pmid=12232141}}

Rye is a common, unwanted invader of winter wheat fields. If allowed to grow and mature, it may cause substantially reduced prices (docking) for harvested wheat.{{cite web |last1=Lyon |first1=Drew J. |last2=Klein |first2=Robert N |date=May 2007 |title=Rye Control in Winter Wheat |url=http://www.ianrpubs.unl.edu/pages/publicationD.jsp?publicationId=106 |url-status=dead |archive-url=https://web.archive.org/web/20140413144910/http://www.ianrpubs.unl.edu/pages/publicationD.jsp?publicationId=106 |archive-date=April 13, 2014 |access-date=July 12, 2016 |publisher=Institute of Agriculture and Natural Resources, University of Nebraska, Lincoln Extension |edition=Revised |orig-year=2002}}

{{further|List of rye diseases}}

File:Claviceps purpurea 47424140.jpg fungus growing on rye]]

Pests including the nematode Ditylenchus dipsaci and a variety of herbivorous insects can seriously affect plant health.{{cite book |last=Matz |first=Samuel A. |url=https://books.google.com/books?id=WKY0h5YrQVwC&pg=PA182 |title=Chemistry and Technology of Cereals as Food and Feed |publisher=Van Nostrand Reinhold/AVI |year=1991 |isbn=978-0-442-30830-8 |location=New York |pages=181–182 |access-date=July 14, 2016}}

Rye is highly susceptible to the ergot fungus.[http://www.mondofacto.com/facts/dictionary?ergot ergot] {{Webarchive|url=https://web.archive.org/web/20160303201034/http://www.mondofacto.com/facts/dictionary?ergot|date=March 3, 2016}}, online medical dictionary[https://web.archive.org/web/20090910032206/http://www.mercksource.com/pp/us/cns/cns_hl_dorlands_split.jsp?pg=%2Fppdocs%2Fus%2Fcommon%2Fdorlands%2Fdorland%2Fthree%2F000036589.htm ergot], Dorland's Medical Dictionary Consumption of ergot-infected rye by humans and animals results in ergotism, which causes convulsions, miscarriage, necrosis of digits, hallucinations and death. Historically, damp northern countries that depended on rye as a staple crop were subject to periodic epidemics.{{cite web |last=Wong |first=George J. |date=1998 |title=Ergot of Rye: History |url=http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM |url-status=live |archive-url=https://web.archive.org/web/20051124221943/http://www.botany.hawaii.edu/faculty/wong/bot135/lect12.htm |archive-date=November 24, 2005 |access-date=July 12, 2016 |work=Botany 135 Syllabus |publisher= University of Hawaiʻi at Mānoa, Botany Department}} Modern grain-cleaning and milling methods have practically eliminated ergotism, but it remains a risk if food safety vigilance breaks down.{{cite journal |last1=Belser-Ehrlich |first1=Sarah |last2=Harper |first2=Ashley |last3=Hussey |first3=John |last4=Hallock |first4=Robert |title=Human and cattle ergotism since 1900: Symptoms, outbreaks, and regulations |journal=Toxicology and Industrial Health |volume=29 |issue=4 |date=2013 |doi=10.1177/0748233711432570 |pages=307–316|pmid=22903169 }}

After an absence of 60 years, stem rust (Puccinia graminis f. sp. tritici) has returned to Europe in the 2020s.{{Cite journal |last1=Annika |first1=Djurle |last2=Young |first2=Beth |last3=Berlin |first3=Anna |last4=Vågsholm |first4=Ivar |last5=Blomstrom |first5=Anne |last6=Nygren |first6=Jim |last7=Kvarnheden |first7=Anders |year=2022 |title=Addressing biohazards to food security in primary production |journal=Food Security |language=English |publisher=Springer Nature |volume=14 |issue=6 |pages=1475–1497 |doi=10.1007/s12571-022-01296-7 |doi-access=free |s2cid=250250761}} Areas affected include Germany, Russia (Western Siberia), Spain, and Sweden.

File:2014 Rye Countries Export Treemap.png

File:RyeYield.png

Rye is grown primarily in Eastern, Central and Northern Europe. The main rye belt stretches from northern Germany through Poland, Ukraine, and eastwards into central and northern Russia. Rye is also grown in North America, in South America including Argentina, in Oceania (Australia and New Zealand), in Turkey, and in northern China. Production levels of rye have fallen since 1992 in most of the producing nations, {{as of|2022|lc=y}}; for instance, production of rye in Russia fell from 13.9 metric tons in 1992 to 2.2 metric tons in 2022.{{cite web |url=https://www.fao.org/faostat/en/#data/QCL |title=Crops and livestock products |work=FAOSTAT |publisher=Food and Agriculture Organization}}

{{Clear}}

World trade of rye is low compared with other grains such as wheat. The total export of rye for 2016 was $186 million{{cite web |url=http://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/show/all/100200/2016/ |title=OEC – Countries that export Rye (2016) |access-date=October 22, 2017 |archive-date=March 23, 2022 |archive-url=https://web.archive.org/web/20220323020546/https://oec.world/en/home-a |url-status=live}} compared with $30.1 billion for wheat.{{cite web |url=http://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/show/all/100190/2016/ |title=OEC – Countries that export Wheat except durum wheat, and meslin (2016) |access-date=October 22, 2017 |archive-date=March 23, 2022 |archive-url=https://web.archive.org/web/20220323020450/https://oec.world/en/home-a |url-status=live}}

Poland consumes the most rye per person at {{cvt|32.4|kg}} per capita (2009), followed by the Nordic and Baltic countries. The EU in general is around {{cvt|5.6|kg}} per capita. The entire world only consumes {{cvt|0.9|kg|sigfig=1}} per capita.{{cite web |url=http://www.ryeandhealth.org/statistics-a-usage |title=Statistics and Usage – www.ryeandhealth.org |access-date=October 22, 2017 |archive-date=June 15, 2018 |archive-url=https://web.archive.org/web/20180615152805/http://www.ryeandhealth.org/statistics-a-usage |url-status=dead}}

{{nutritionalvalue

|name=Rye

|kJ=1414

|protein=10.34 g

|water=10.6 g

|fat=1.63 g

|carbs=75.86 g

|fiber=15.1 g

|sugars=0.98 g

|calcium_mg=24

|iron_mg=3

|magnesium_mg=110

|phosphorus_mg=332

|potassium_mg=510

|sodium_mg=2

|zinc_mg=3

|manganese_mg=3

|thiamin_mg=0.3

|riboflavin_mg=0.3

|niacin_mg=4

|pantothenic_mg=1

|vitB6_mg=0.3

|folate_ug=38

|choline_mg=30

|vitE_mg=1

|vitK_ug=6

|opt1n=Selenium

|opt1v=14 µg

|note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168884/nutrients=Full Link to USDA Database Entry]

}}

Raw rye contains 11% water, 76% carbohydrates, 10% protein, and 2% fat (table). A {{convert|100|g|oz|abbr=off|adj=on|frac=2}} reference amount of rye provides {{convert|338|kcal|kJ|order=flip|abbr=off}} of food energy, and is a rich source (20% or more of the Daily Value, DV) of essential nutrients, including dietary fiber, B vitamins, such as thiamine and niacin (each at 25% DV), and several dietary minerals. Highest micronutrient contents are for manganese (130% DV) and phosphorus (27% DV) (table).

According to Health Canada and the U.S. Food and Drug Administration, consuming at least {{convert|4|g}} per day of rye beta-glucan or {{convert|0.65|g}} per serving of soluble fiber can lower levels of blood cholesterol, a risk factor for cardiovascular diseases.{{cite web |url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.81 |title=21 CFR Part 101 [Docket No. 2004P-0512], Food Labeling: Health Claims; Soluble Dietary Fiber From Certain Foods and Coronary Heart Disease |publisher=US Food and Drug Administration |date=22 May 2006 |access-date=2 December 2015 |archive-date=February 24, 2021 |archive-url=https://web.archive.org/web/20210224155008/https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.81 |url-status=live}}{{cite web |url=https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/assessment-health-claim-about-barley-products-blood-cholesterol-lowering.html |title=Summary of Health Canada's Assessment of a Health Claim about Barley Products and Blood Cholesterol Lowering |publisher=Health Canada |date=12 July 2012 |access-date=27 November 2022}}

Eating whole-grain rye, as well as other high-fibre grains, improves regulation of blood sugar (i.e., reduces blood glucose response to a meal).{{cite journal |last1=Harris |first1=Kristina A. |last2=Kris-Etherton |first2=Penny M. |title=Effects of Whole Grains on Coronary Heart Disease Risk |journal=Current Atherosclerosis Reports |volume=12 |issue=6 |date=2010 |doi=10.1007/s11883-010-0136-1 |pages=368–376|pmid=20820954 }} Consuming breakfast cereals containing rye over weeks to months also improved cholesterol levels and glucose regulation.{{cite journal |last=Williams |first=P.G. |title=The benefits of breakfast cereal consumption: a systematic review of the evidence base |journal=Advances in Nutrition |volume=5 |issue=5 |pages=636S–673S |date=September 2014 |pmid=25225349 |pmc=4188247 |doi=10.3945/an.114.006247}}

Like wheat, barley, and their hybrids and derivatives, rye contains glutens and related prolamines, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy, among others.{{cite journal |last1=Tovoli |first1=F. |last2=Masi |first2=C. |last3=Guidetti |first3=E. |last4=Negrini |first4=G. |last5=Paterini |first5=P. |last6=Bolondi |first6=L. |title=Clinical and diagnostic aspects of gluten related disorders |journal=World Journal of Clinical Cases|volume=3 |issue=3 |pages=275–284 |date=March 16, 2015 |pmid=25789300 |pmc=4360499 |doi=10.12998/wjcc.v3.i3.275 |doi-access=free }} Nevertheless, some wheat allergy patients can tolerate rye or barley.{{cite journal |last=Pietzak |first=M. |title=Celiac Disease, Wheat Allergy, and Gluten Sensitivity |journal=Journal of Parenteral and Enteral Nutrition|volume=36 |issue=1 Supplement |pages=68S–75S |date=January 2012 |pmid=22237879 |doi=10.1177/0148607111426276}}

Rye grain is refined into a flour high in gliadin but low in glutenin and rich in soluble fiber. Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1–0.3% of dry weight).{{cite journal |last1=Suzuki |first1=Yoshikatsu |last2=Esumi |first2=Yasuaki |last3=Yamaguchi |first3=Isamu |date=1999 |title=Structures of 5-alkylresorcinol-related analogues in rye |journal= Phytochemistry |volume=52 |issue=2 |pages=281–289 |doi=10.1016/S0031-9422(99)00196-X|bibcode=1999PChem..52..281S }} Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe.{{cite web |title=Graansoorten: Rugern |language=Dutch |trans-title=Grains: Rye |url=http://www.bakkerijmuseum.nl/kalwiblo/index.php?t=2&h=5&s=8#Minderwaardig |access-date=July 21, 2024 |archive-url=https://web.archive.org/web/20181113134555/http://www.bakkerijwiki.nl/index.php?t=2&h=5&s=8#Minderwaardig |archive-date=November 13, 2018 |website=Bakkerij Museum}}{{cite journal |last1=Prättälä |first1=Ritva |last2=Helasoja |first2=Ville |last3=Mykkänen |first3=Hannu |title=The consumption of rye bread and white bread as dimensions of health lifestyles in Finland |journal=Public Health Nutrition |date=2000 |volume=4 |issue=3 |pages=813–819 |doi=10.1079/PHN2000120 |pmid=11415489 |doi-access=free}} In Scandinavia, rye is widely used to make crispbread ({{lang|sv|Knäckebröd}}); in the Middle Ages it was a staple food in the region, and it remains popular in the 21st century.{{cite news |title=Tuggmotstånd |language=sv |trans-title=Tough to chew |work=Dagens Nyheter |date=2016-05-03 |url=https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |archive-url=https://web.archive.org/web/20160503231014/https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |url-status=dead |archive-date=2016-05-03 |access-date=2022-08-09 }}

Rye grain is used to make alcoholic drinks, such as rye whiskey and rye beer. The traditional cloudy and sweet-sour low-alcohol beverage kvass is fermented from rye bread or rye flour and malt.{{Cite book |last=Hornsey |first=Ian Spencer |date=2012 |title=Alcohol and its Role in the Evolution of Human Society |publisher=Royal Society of Chemistry |isbn=978-1-84973-161-4 |pages=296–300}}

Oval rye pumpkin bread 2024-03-10 08.jpg|Rye bread

Naturaplan Bio Pumpernickel.png|Pumpernickel

IKEA knäckebröd.JPG|Swedish rye crispbread ({{lang|sv|Knäckebröd}})

File:Sultsina.png|Sultsina, a traditional Karelian dish made of unleavened rye dough and a farina filling

Old Overholt Rye Whiskey bottle and tumbler.jpg|Rye whiskey

Terrapin Brewing Co. Rye Squared Imperial Pale Ale.jpg|Rye beer

Rye is a useful forage crop in cool climates; it grows vigorously and provides plentiful fodder for grazing animals, or green manure to improve the soil.{{Cite web |url=http://www.uwyo.edu/plantsciences/uwplant/forages/small-grains/rye.html |title=Forage Identification: Rye |date=September 26, 2017 |website=University of Wyoming: Department of Plant Sciences |access-date=September 26, 2017 |archive-date=August 18, 2017 |archive-url=https://web.archive.org/web/20170818200843/http://www.uwyo.edu/plantsciences/uwplant/forages/small-grains/rye.html |url-status=live}} It forms a good cover crop in winter with its rapid growth and deep roots.{{cite web |title=Winter Rye: A Reliable Cover Crop |url=https://www.uvm.edu/vtvegandberry/factsheets/winterrye.html |publisher=University of Vermont |access-date=4 May 2024}}

Rye straw is used as livestock bedding, despite the risk of ergot poisoning.{{cite web |title=Use caution when using rye straw for bedding |url=https://news.ca.uky.edu/article/use-caution-when-using-rye-straw-bedding |publisher=Martin-Gatton College of Agriculture, Food and Environment |access-date=4 May 2024 |date=7 June 2016}} It is used on a small scale to make crafts such as corn dollies.{{cite web |title=Frequently Asked Questions – Straw |url=https://www.strawcraftsmen.co.uk/faq_straw.php |website=Straw Craftsmen |access-date=4 May 2024}} More recently it has found uses as a raw material for bioconversion to products such as the sweetener xylitol.{{cite book |last1=Vallejos |first1=María E. |last2=Area |first2=María C. |title=Food Bioconversion |chapter=Xylitol as Bioproduct From the Agro and Forest Biorefinery |publisher=Elsevier |date=2017 |isbn=978-0-12-811413-1 |doi=10.1016/b978-0-12-811413-1.00012-7 |pages=411–432}}

Rye flour is boiled with red iron oxide pigments and some additives to make traditional Falun red paint, widely used as a house paint in Sweden and other Scandinavian countries.{{Cite web |url=https://www.colouredearthpigments.co.uk/guides/swedish-red-paint-falu-rod/ |title=Swedish Red Paint – Falu Röd |access-date=March 25, 2021 |archive-date=September 25, 2020 |archive-url=https://web.archive.org/web/20200925105652/https://www.colouredearthpigments.co.uk/guides/swedish-red-paint-falu-rod/ |url-status=live}}{{Cite web |title=Keittomaali |url=https://www.korjaustaito.fi/fi/korjauskortit/keittomaali |access-date=2025-02-24 |website=www.korjaustaito.fi |language=fi-FI}}

File:Wheat, rye, triticale montage.jpg, rye, and their hybrid, triticale. Triticale is significantly larger than wheat.]]

Plant breeders, starting in the 19th century in Germany and Scotland,{{cite web |title=Triticale |url=https://dhcrop.bsmrau.net/triticale-2/ |publisher=Digital Herbarium of Crop Plants Establishment of Digital Herbarium and Herbal museum for Crop plant by Department of Crop Botany, BSMRAU |access-date=4 May 2024}} but mainly from the 1950s, worked to develop a hybrid cereal with the best qualities of wheat and rye, now called triticale. Modern triticales are hexaploid with six sets of chromosomes; they are used to produce millions of tons of cereal annually.{{cite journal |last1=Faccini |first1=Nadia |last2=Morcia |first2=Caterina |last3=Terzi |first3=Valeria |last4=Rizza |first4=Fulvia | last5=Badeck |first5=Franz-Werner |title=Triticale in Italy |journal=Biology |volume=12 |issue=10 |date=2023-10-04 |pmid=37887018 |pmc=10603945 |doi=10.3390/biology12101308 |doi-access=free |page=1308}}

Varieties of rye hold much genetic diversity,{{cite journal |last1=Ribeiro |first1=Miguel |last2=Seabra |first2=Luís |last3=Ramos |first3=António |last4=Santos |first4=Sofia |last5=Pinto-Carnide |first5=Olinda |last6=Carvalho |first6=Carlos |last7=Igrejas |first7=Gilberto |date=April 1, 2012 |title=Polymorphism of the storage proteins in Portuguese rye (Secale cereale L.) populations |journal=Hereditas |volume=149 |issue=2 |pages=72–84 |doi=10.1111/j.1601-5223.2012.02239.x |issn=1601-5223 |pmid=22568702 |doi-access=free}}{{Cite journal |last1=Bauer |first1=Eva |last2=Schmutzer |first2=Thomas |last3=Barilar |first3=Ivan |last4=Mascher |first4=Martin |last5=Gundlach |first5=Heidrun |last6=Martis |first6=Mihaela M. |last7=Twardziok |first7=Sven O. |last8=Hackauf |first8=Bernd |last9=Gordillo |first9=Andres |display-authors=5 |date=2017-03-01 |title=Towards a whole-genome sequence for rye (Secale cereale L.) |journal=The Plant Journal |volume=89 |issue=5 |pages=853–869 |doi=10.1111/tpj.13436 |issn=1365-313X |pmid=27888547 |doi-access=free}}{{cite book |year=2021 |publisher=Springer Nature |last1=Rabanus-Wallace |first1=M. |last2=Stein |first2=Nils |pages=85–100 |isbn=978-3-030-83383-1 |title=The Rye Genome }} which cites {{cite journal |issue=4 |publisher=Nature Portfolio |year=2021 |last1=Li |first1=Guangwei |last2=Wang |first2=Lijian |last3=Yang |first3=Jianping |last4=He |first4=Hang |last5=Jin |first5=Huaibing |last6=Li |first6=Xuming |last7=Ren |first7=Tianheng |last8=Ren |first8=Zhenglong |display-authors=3 |pages=574–584 |volume=53 |journal=Nature Genetics |issn=1061-4036 |s2cid=232298036 |doi=10.1038/s41588-021-00808-z |title=A high-quality genome assembly highlights rye genomic characteristics and agronomically important genes |pmid=33737755 |pmc=8035075 }} which can be used to improve other crops such as wheat. For example, the pollination abilities of wheat can be improved by the addition of the rye chromosome 4R; this increases the size of the wheat anther and the amount of pollen.{{cite journal |last1=Nguyen |first1=Vy |last2=Fleury |first2=Delphine |last3=Timmins |first3=Andy |last4=Laga |first4=Hamid |last5=Hayden |first5=Matthew |last6=Mather |first6=Diane |last7=Okada |first7=Takashi |date=February 26, 2015 |title=Addition of rye chromosome 4R to wheat increases anther length and pollen grain number |journal=Theoretical and Applied Genetics |volume=128 |issue=5 |pages=953–964 |doi=10.1007/s00122-015-2482-4 |issn=0040-5752 |pmid=25716820 |s2cid=16421403}} The {{Vanchor|1R}} chromosome is the source of many crop disease resistance genes. Varieties such as Petkus, Insave, Amigo, and Imperial have donated 1R-originating resistance to wheat. {{cite journal |last1=Herrera |first1=Leonardo |last2=Gustavsson |first2=Larisa |last3=Åhman |first3=Inger |year=2017 |issue=1 |pages=1–9 |volume=154 |publisher=BioMed Central |issn=1601-5223 |journal=Hereditas |doi=10.1186/s41065-017-0033-5 |title=A systematic review of rye (Secale cereale L.) as a source of resistance to pathogens and pests in wheat (Triticum aestivum L.) |pmid=28559761 |pmc=5445327 |doi-access=free}} AC Hazlet rye is a medium-sized winter rye with resistance to both lodging and shattering.{{cite web |title=AC Hazlet |publisher=SeCAN |url=https://www.secan.com/en/data/files/_workspace/secan_searchvalues/R016/AC%20Hazlet%20July%202007%20Gene.pdf |accessdate=2014-11-28 |url-status=dead |archiveurl=https://web.archive.org/web/20160304080402/https://www.secan.com/en/data/files/_workspace/secan_searchvalues/R016/AC%20Hazlet%20July%202007%20Gene.pdf |archivedate=2016-03-04 }} Rye was the gene donor of Sr31 – a stem rust resistance gene – introgressed into wheat.{{cite journal |last1=Ellis |first1=Jeffrey G. |last2=Lagudah |first2=Evans S. |last3=Spielmeyer |first3=Wolfgang |last4=Dodds |first4=Peter N. |title=The past, present and future of breeding rust resistant wheat |journal=Frontiers in Plant Science |volume=5 |date=2014-11-24 |page=641 |pmid=25505474 |pmc=4241819 |doi=10.3389/fpls.2014.00641 |doi-access=free}}

The characteristics of S. cereale have been combined with another perennial rye, S. montanum, to produce S. cereanum, which has the beneficial characteristics of each. The hybrid rye can be grown in harsh environments and on poor soil. It provides improved forage with digestible fiber and protein.{{cite journal |last1=Sipos |first1=Tamás |last2=Halász |first2=Erika |date=April 25, 2007 |title=The role of perennial rye (Secale cereale × S. montanum) in sustainable agriculture |journal=Cereal Research Communications |volume=35 |issue=2 |pages=1073–1075 |doi=10.1556/CRC.35.2007.2.227}}

{{further|Feldgeister}}

File:Roggenwolf and Rye Sheaves in coat of arms.jpg

In European folklore, the Roggenwolf ("rye wolf") is a carnivorous corn demon or Feldgeist, a field spirit shaped like a wolf.{{cite book |last=Golther |first=Wolfgang |year=2011 |title=Germanische Mythologie: Vollständige Ausgabe |language=German |trans-title=Germanic Mythology |edition=Complete |publisher=Marix-Verlag |location=Wiesbaden |isbn=978-3-937715-38-4 |page=200}} The Roggenwolf steals children and feeds on them.{{cite book |last=Mannhardt |first=Wilhelm |author-link=Wilhelm Mannhardt |year=2005 |title=Wald- und Feldkulte: Band II |language=German |trans-title=Forest and Field Cults: Volume II |publisher=Elibron Classics |isbn=1-4212-4778-X |page=319}} The last grain heads are often left at their place as a sacrifice for the agricultural spirits.{{cite book |last1=Dahn |first1=Felix |author-link=Felix Dahn |last2=Dahn |first2=Therese |year=2010 |title=Germanische Götter- und Heldensagen |language=German |trans-title=Germanic God- and Hero-tales |publisher=Marix-Verlag |location=Wiesbaden |isbn=978-3-937715-39-1 |page=171}}

In contrast, the Roggenmuhme or Roggenmutter ("rye aunt" or "rye mother") is an anthropomorphic female corn demon with fiery fingers. Her bosoms are filled with tar and may end in tips of iron. Her bosoms are also long, and as such must be thrown over her shoulders when she runs. The Roggenmuhme is completely black or white, and in her hand she has a birch or whip from which lightning sparks. She can change herself into different animals, such as snakes, turtles, and frogs.{{cite book |last=Mannhardt |first=Wilhelm |author-link=Wilhelm Mannhardt |year=2014 |title=Die Korndämonen: Beitrag zur germanischen Sittenkunde |language=German |trans-title=The Corn Spirits: Contribution to Germanic Moral Studies |publisher=Bremen University Press |location=Bremen |isbn=978-3-95562-798-0 |page=20}}

The classical scholar Carl A. P. Ruck writes that the Roggenmutter was believed to go through the fields, rustling like the wind, with a pack of rye wolves running after her. They spread ergot through the sheaves of harvested rye. According to Ruck, they then lured children into the fields to nurse on the infected grains "like the iron teats of the Roggenmutter". The enlarged reddish ergot-infected grains were known as Wulfzähne (wolf teeth).{{cite journal |last=Ruck |first=Carl |authorlink=Carl A. P. Ruck |year=2019 |title=Persia, Haoma and the Greek Mysteries |journal=Sexus Journal |volume=4 |issue=11 |pages=991–1034 |url=https://open.bu.edu/bitstream/handle/2144/42390/Ruck-Haoma-Greek-Mystery-SexuS-Winter-2019-V-4-No-11%20%281%29.pdf?sequence=1}}{{-}}

{{reflist}}

{{unimelb|Secale.html}}

{{Cereals}}

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Rye

Category:Cereals

Category:Plants described in 1753

Category:Pooideae

Category:Staple foods