Pot barley

Also known as Scotch barley, it has the outer layer (endosperm) left on and therefore has more protein than the pearl barley. It needs more cooking time than the pearl barley and is great in soups, stews and added to salads.

Whole grains are best stored in an airtight container in a cool place. They can be stored up to a year in the freezer or 6 months in the pantry. Whole grain flour is best stored in the freezer. If the grains or flour have a rancid smell, it’s best to buy a fresh batch.