Your Mary Poppins reference for the day.
Barley has a long history as a lactogenic food–a food that supports lactation. My current favorite way to increase lacto-potential is to make fennel/oatstraw/nettles tea with barley water.
To make barley water, I put 1/4 cup of barley in a quart of water. Simmer for 20 minutes. The remaining water makes my tea. I’ve found a yummy way to eat the barley itself. I mix it with pineapple, maple syrup, and cinnamon and eat it warm.
Meanwhile, why would a nanny smell of barley water? What was she using it for??
Inexplicable Ways 