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Semi-perennial rye is an old cereal species that was grown in Central European countries (Austria, Czech Republic, Germany, Poland and Slovakia). In the Czech Republic is also known as 'kribice', wallachian rye, Marian/St.John's rye, Forest rye, etc.)
In the present time semi-perennial rye is grown in mixture with leguminous plants for feeding purposes.
Semi-perennial rye is biennial species. It has thick foliage, smaller seeds, longer growing season and ability to make compact vegetation to the height of 200 cm.
Doesn't require any special growing conditions or climate. It's suitable for cultivation in pure soils. This crop has very good ability to tiller. Semi-perennial rye is milled on aromatic flour and can be used as forage in mixture with leguminous plants.
Semi-perennial rye flour used to be very popular for its bread making qualities. Bread made of semi-perennial rye is resistant to moulding and remains fresh and soft for longer time.
Secale cereale var. multicaule Metzg. can be sown as a monoculture or in a mixture with annual leguminous plants in autumn, in spring and/or in summer.
No special requirements. This type of rye tolerates wide range of climatic an weather conditions.
There is no evidence about modern cultivation of this neglected crop but old alternative growing system on glades in former Czechoslovakia.
On the Czech-Slovak boarder fields - mainly glades - were sown with this type of rye in June and July. First year sterile shoots could be fed to domestic and/or wild animals. In the second year grains were harvested and milled.
This type of rye grows fast and side-dressing with semi-liquid manure or composted manure (10-15 m3 per hectare) is possible in spring.
Semi-perennial rye should be harvested in the stage of yellow maturity to minimise grain shattering and ear sprouting.
No data dedicated to postharvest processing and storage is available but should be very similar to those of common rye.