Rye is a hardy grain similar to wheat, but it can grow in colder climates and poorer soil where wheat struggles. Farmers have cultivated rye for thousands of years, especially in Northern and Eastern Europe, because it survives harsh winters that would kill other crops.

Rye has a distinctive, slightly sour flavor that makes it popular for certain breads. Dark rye bread has a dense texture and tangy taste, quite different from soft white bread made from wheat. If you've ever had a deli sandwich on rye, you've tasted this grain. Rye is also used to make some cereals and other baked goods.

The grain grows tall stalks with seeds clustered at the top, looking somewhat like wheat but with a bluish-green tint. Because rye is so tough and reliable, it became a staple food in places like Russia, Poland, and Scandinavia, where the growing season is short and the weather unpredictable. When wheat harvests failed, rye often helped communities avoid hunger.