Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for making bread, beer, whiskey, vodka and as fodder. It can be eaten whole either as boiled rye berries, or as rolled ryes.

Rye is a cereal grain completely different from rye grass which is used for lawns, pasture, and hay for livestock. Rye is one of a number of species that grow wild in central and eastern Turkey, and in adjacent areas.

Rye bread is a widely eaten food in Northern and Eastern Europe. Rye is also used to make crisp bread. Rye flour is higher in gliadin and lower in gluten than wheat. It contains more soluble fiber. Rye extract is used in alternate medicines. Rye straw is used in making corn dollies.

Rye grows well in soil much poorer than those necessary for the other cereals. Thus, it is an especially valuable crop in regions where the soil has sand and peat. Rye plants can withstand cold better than other small grains do. Rye will survive with snow cover that would kill the winter wheat.

Winter ryes, which are planted and begin to grow in autumn. In spring, the plants develop and produce their crop. Fall planted rye shows fast growth. Vigorous growth overcomes the weed competitors, and rye can be grown without application of herbicides.