This cereal used to be the main crop of the Czech lands. It received its name from the ancient Slavs from the word "žíti" (to live). Rye and oats are the only cereals of European origin, as other species mostly reached us from Asia.

Of all cereals, it contains the most B vitamins, 11% protein, 72% carbohydrates and about 1.3% fat. In the past, not only bread was prepared from rye flour (milled flour), but cakes and pastries were also baked from it. Coffee (melta) was also produced from it. Only the fashionable wheat gradually began to push it to the sidelines.

Rye contains gluten, but less than wheat.

It is of a neutral nature and has a sweet and bitter taste. It supports immunity, is diuretic and helps to release retained fluids. Rye decoction is suitable for swelling or weight-loss treatments.