Avena byzantina Red oat (Gramineae)

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Avena byzantina
Red oat
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The Avena byzantina plant species is found in Europe - Mediterranean. It is a member of the Gramineae family. Common gardeners may know the plant as Red oat.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Avena byzantina
Common Name:  Red oat
Family:  Gramineae
Author:  K.Koch.

Known Hazards:  None known

Mature Height:     Mature Width:

Habitat:  Dry wasteland, cultivated ground and meadows, especially on heavier soils[200]. Mainly found on dry or saline soils[50].

Edible Uses: Seed - cooked[57, 105, 171, 183]. The seed ripens in the latter half of summer and, when harvested and dried, can store for several years. It has a flouy texture and a mild, somewhat creamy flavour. It can be used as a staple food crop in either savoury or sweet dishes. The seed can be cooked whole, though it is more commonly ground into a flour and used as a cereal in all the ways that oats are used, especially as a porridge but also to make biscuits, sourdough bread etc. The seed can also be sprouted and eaten raw or cooked in salads, stews etc. The roasted seed is a coffee substitute.

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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