In traditional herbal medicine: Barley grain is an excellent food for convalescence, either in the form of porridge or as a decoction of the seed. It is soothing to the throat and provides easily assimilated nutrients [Grieve. A Modern Herbal. Penguin 1984]. It can also be taken to clear catarrh. Its demulcent properties soothes inflammation of the gut and urinary tract. It is commonly given to children suffering minor infections or diarrhoea and is particularly recommended as a treatment for feverish states and in catarrhal affections of the respiratory and urinary organs. Made into a poultice, the seed is an effective remedy for soothing and reducing inflammation in sores and swellings [Chevallier. A. The Encyclopedia of Medicinal Plants Dorling Kindersley. London 1996].

The seed can be ground into a flour and used as a cereal in making bread, porridge etc. Malt is obtained by sprouting and roasting the seed, then boiling the seed. The resulting liquid is a sweet substance that is used in making beer and as a food. The longer the seed is roasted, the darker this liquid will be. The roasted (unsprouted) seed is used as a coffee and a salt substitute [Uphof. J. C. Th. Dictionary of Economic Plants. Weinheim 1959]