{"id":6001,"date":"2018-03-12T09:30:13","date_gmt":"2018-03-12T08:30:13","guid":{"rendered":"https:\/\/wosonst.eu\/?p=6001"},"modified":"2026-08-28T09:18:53","modified_gmt":"2026-08-28T07:18:53","slug":"everything-for-the-green-grain","status":"publish","type":"post","link":"https:\/\/wosonst.eu\/en\/everything-for-the-green-grain\/","title":{"rendered":"Everything for the green grain"},"content":{"rendered":"

Gentle hills, meadows and forests stretch as far as the eye can see, as if you were in the Shire, the Hobbits\u2019 realm. But this is not Middle-earth, but Bauland, a region located between Neckar, Jagst and Tauber rivers in Baden-W\u00fcrttemberg. In the north-eastern Rhine-Neckar region, Gr\u00fcnkern (\u2018green grain\u2019) has been a popular local speciality for over 350 years.<\/strong><\/p>\n

 <\/p>\n

When you travel across Bauland at the beginning of July, you have time. Lots of time to enjoy the landscape, because tractors and combine harvesters slow down the traffic flow on the narrow country roads. The speed, however, is deceptive: Farmers are in a hurry with the harvest, because the window for Gr\u00fcnkern (\u2018green grain\u2019)is, as every year, extremely tight.<\/p>\n

\"\"<\/a><\/p>\n

\u201cThey say that during a cold and damp period of famine, a resourceful farmer came up with the idea of harvesting half-ripe spelt grains and oast-drying them with fire,\u201dsays Edith Mechler with a smile. \u201cPersonally, I don\u2019t believe that green grain was invented this way. Franconian men are not that resourceful. It must have been a farmer\u2019s wife who needed to feed her family.\u201d Edith knows what she is talking about. The cheerful pensioner has been a member of Altheim-Walld\u00fcrn local history club for many years now and she knows the history and the stories of her homeland well. She guides visitors regularly round the restored ensemble of historical oasts\u2014the landmark of this part of town: Here, in the little half-timbered houses, which sit on massive brick foundations and whose attic storeys are made of wood with red tiles on the tops, is where the green grain was dried.<\/p>\n

\"\"<\/a>

Nobody knows the history of the green grain better: Edith Mechler.<\/p><\/div>\n

Green grain farmers harvest the spelt on the fields at the beginning of July, when it is almost ripe, yet green. They don\u2019t have much time for the drying process\u2014the damp green grains have to be processed quickly so they don\u2019t go mouldy. It used to be arduous work, impossible to be done individually by a single farmer. \u201cEverybody helped one another. Farmers used to join together to form an archetype cooperative, the \u2018Gemarre\u2019. People used to stand by each other,\u201dEdith puts in, \u201cfrom sowing through harvesting, drying and storing. There was no other way.\u201d<\/p>\n

\"\"<\/a><\/p>\n

First, a fire was kindled in the hollow of the stone plinth of the oast. The heat flowed up along the shaft into the inside. At the top, the grains were spread out on the oast tray, a sieve-like metal plate with holes. The drying process took up to six hours and required constant turning-over and moving of the grain<\/span>, at a temperature of 120 to 160 degrees Celsius\u2014at the height of summer. \u201cThe entire village gathered when the fires were kindled here in Altheim. It was a real event,\u201d Edith recalls the scene. \u201cAs children, we used to roast green apples on sticks in the fire. Later, as a young woman, I watched the men working and also joined the group for a glass of cider.\u201d<\/span><\/p>\n

<\/p>\n

To visitors of the museum the traditional drying method today seems archaic, and it would almost have sunken into oblivion. The little half-timbered buildings fell asleep in the 70s and have only been woken up recently by the Altheim-Walld\u00fcrn local history club (Heimatverein Altheim e. V.), which was awarded the Citizen\u2019s Prize 2017 by a state foundation for historical monuments (Denkmalstiftung Baden-W\u00fcrttemberg).<\/p>\n

\u201cThe oast-drying procedure is almost the same like a couple of hundred years ago.\u201d<\/span><\/p><\/blockquote>\n

50 years later, green grain is in hot demand again. Although the way of harvesting has changed, other things remain the same. Armin Mechler, incidentally not being related to Edith Mechler in any way, comes from the Altheim part of the pilgrimage town Walld\u00fcrn and he knows this as no one else does. He is a passionate fourth-generation green grain grower.<\/span><\/p>\n

\"\"<\/a>

Passionierter Gr\u00fcnkern-Landwirt in vierter Generation: Armin Mechler<\/p><\/div>\n

\u201cThe oast-drying procedure is almost the same like a couple of hundred years ago. Just like then, it has to be done quickly, as soon as the green grain is suitably ripe. We now have machines supporting us in the work process, however, industrial green grain production is out of the question.\u201d This wording is no joking matter for the otherwise so friendly farmer and the tips of his <\/span>moustache and corners of his mouth twist and point downwards. \u201cLot\u2019s of manual labour is still required. The oast is much bigger nowadays and stands in a production hallrather than at a slope. However, we still need to kindle a log fire, which has to have the right temperature. It still takes time for the entire load to dry. We just don\u2019t stand in the smoke anymore.\u201d<\/span><\/p>\n

\"\"<\/a><\/p>\n

When Armin sits in his car speeding down the country lanes between the spelt fields he goes into raptures. \u201cFor me, this scene is home. Our environment has been a \u2018jewel\u2019 for our family for generations already: There are actual stones in the ground and the spelt for green grain flourishes on stony soils.\u201d Armin\u2019s two sons want to continue the green grain growing business and plan to train as farmers as a second job. \u201cI am really happy about their choice, because this way they can pursue their professions and also keep up the family tradition.\u201d<\/span><\/p>\n

\"\"<\/a>

During the harvest. Photo: Daniela Pohl<\/p><\/div>\n

We can only wish that health-conscious and delight-loving consumers continue appreciating the advantages of the \u201cBauland spelt.\u201d Why would you want to import quinoa and bulgur from distant lands, if the local green grain is delicious and rich in vitamins, minerals and high-quality proteins at least as much? \u201cVisitors of theStuttgart\u2018Slow Food\u2019 trade fair are regularly surprised at the great taste of my wife\u2019s green grain gateau she presents there. And Edith\u2019s green grain burgers are smashing as well. She keeps enchanting culinarily interested visitors to the museum with them. There\u2019s a rumour going round in the village that she is working out a green grain sushi. So, green grain may become a fancy trend product in the end\u2014who can tell?\u201d<\/span><\/p>\n

\n

Gr\u00fcnkerndarre Altheim<\/a><\/p>\n

www.neckar-odenwald-kreis.de<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Gentle hills, meadows and forests stretch as far as the eye can see, as if you were in the Shire, the Hobbits\u2019 realm. But this is not Middle-earth, but Bauland, a region located between Neckar, Jagst and Tauber rivers in Baden-W\u00fcrttemberg. In the north-eastern Rhine-Neckar region, Gr\u00fcnkern (\u2018green grain\u2019) has been a popular local speciality …<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56,57],"tags":[122,160,207,677,678,679,680,681,682,683],"class_list":["post-6001","post","type-post","status-publish","format-standard","hentry","category-culinary-delight","category-nature","tag-metropolregion-rhein-neckar-en","tag-la-mag-en","tag-wo-sonst-en","tag-altheim-en","tag-darre-en","tag-ernte-en","tag-gruenkern-en","tag-gruenkern-museum-wallduern-en","tag-gruenkerndarre-en","tag-wallduern-en"],"acf":[],"yoast_head":"\nEverything for the green grain - wo sonst<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wosonst.eu\/en\/everything-for-the-green-grain\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Everything for the green grain - wo sonst\" \/>\n<meta property=\"og:description\" content=\"Gentle hills, meadows and forests stretch as far as the eye can see, as if you were in the Shire, the Hobbits\u2019 realm. 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