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Order: Poales;
Family: Poaceae;
Genus: Secale;
Species and synonyms: Rye (Secale cereale).

GBIF: Secale cereale L.

Rye (lat. Secale cereale) is a cultivated annual (less often biennial) plant from the family Poaceae, order Poales, grown mainly in the Northern Hemisphere. There are winter and spring forms. Rye is a typical cereal grain crop. The grain is used to make rye kvass, flour (used mainly for bread), starch, and is also used as a raw material for alcohol production.

Rye is one of the most common and valuable green manures (after mustard). It effectively suppresses weeds and plant diseases (due to its rapid development), has a strong structuring (loosening) effect on clay soils, making them lighter and more water-permeable, partially displaces some pests (especially nematodes), but attracts wireworms. It is sown before winter (so that it can be harvested by spring planting); it is sown in spring only on areas that will not be cultivated that year. Fresh rye stems are used as forage. Rye straw was used (and sometimes still is) as a cheap simple roofing material (with timely repairs, it lasts several decades).

In cooking, rye flour is used for baking rye, black, custard, Borodinsky, Riga, Darnitsky, "Old Russian," and other types of bread, buns, flatbreads, rusks, croutons, gingerbread, honey cakes, cookies, crackers, pancakes, fritters, and blini. Rye flour is often mixed with wheat flour (to improve dough structure). Rye malt is used for making kvass, beer, and custard bread. Rye bran is added to porridges, yogurts, baked goods, and bread. Rye starch is used as a thickener (sauces, kissels). Rye pairs well with caraway, coriander, malt, molasses, honey, raisins, dried apricots, nuts, garlic, onion, and spices (clove, pepper). Vodka and whiskey are made from rye. Rye grains are sprouted for salads and added to porridges and soups. Green stems are used as animal feed. Rye straw is used for mats, baskets, hats, and toys.

Rye is rich in carbohydrates (starch, fiber), protein, vitamins (E, K, H, B vitamins), folic acid, carotenoids, minerals (potassium, magnesium, phosphorus, calcium, sodium, iron, zinc, copper, manganese, selenium, silicon), and essential amino acids. In folk medicine, rye is used as an anti-inflammatory, general tonic, strengthening, diuretic, choleretic, laxative, and wound-healing agent for gastritis, colitis, enteritis, constipation, dysbiosis, atherosclerosis, hypertension, anemia, diabetes, liver, kidney, and skin diseases, and for strengthening the immune system. Rye bread is considered healthier than wheat bread (richer in fiber, vitamins, and minerals, but contains gluten). Contraindicated in celiac disease (gluten intolerance).