Rye

 It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (Triticum) and barley (genus Hordeum). The majority of Rye is grown in Europe

The Roman ancient 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”. He said it was mixed with spelt “to mitigate its bitter taste, and even then is most unpleasant to the stomach”.

Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe. Rye is also used to make crisp bread. Rye grain is used to make alcoholic drinks, such as rye whiskey and rye beer.