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And never smell of barley water

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??