Waldviertel Waldstaude Rye

Known as Waldstaude rye, Johannisroggen or German rye, this ancient perennial rye variety is cultivated on a two-year cycle, meaning it ripens the year after being sown. In Austria’s forested Waldviertel and Mühlviertel regions, Waldstaude rye was once planted after the remains of the previous year’s crops had been burnt in the fields (the traditional practice of fire-fallow cultivation, now abandoned). The variety is traditionally planted around St. John’s Day, June 24, and harvested a year later. It is a hardy, tall plant, with small grains and low yields. The rye has an intense flavor and a high content of vitamins, minerals and bran. In the relatively cold and rugged landscape of the Waldviertel, this robust plant was of great importance in centuries past for the subsistence of the poorest farmers. Today, however, Waldstaude rye is often crossed with other modern varieties and risks being lost.