All About Barley
Your complete guide to barley - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Barley Last?
Storage times and freshness tips for barley in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
opened dry barley (pantry)6-12 months
Signs of Spoilage
Presence of pantry pests (weevils, moths), their droppings or webbing, musty or rancid smell, clumping (due to moisture absorption), or visible mold.
How to Check
Visually inspect for any signs of insect activity (small bugs, larvae, webbing, tiny holes). Smell the barley; it should have a neutral, slightly nutty/earthy aroma. A musty, sour, or distinctly rancid smell is a clear sign of spoilage. Feel for dampness or stickiness, which indicates moisture contamination.
Storage Tips
Transfer opened barley to an airtight container (glass, sturdy plastic) immediately after opening. This protects it from moisture, air, and pantry pests. Store in a cool, dark, dry pantry.
cooked barley (refrigerator)3-5 days
Signs of Spoilage
Sour, fermented, or unpleasant odor; slimy or unusually sticky texture; visible mold (fuzzy white, green, or black spots); significant discoloration.
How to Check
Visually inspect for any mold growth or unusual colors. Smell the barley; it should have a neutral, cooked grain aroma. Any sour, cheesy, yeasty, or off-putting smell indicates spoilage. Touch the barley; if it feels slimy or unusually sticky, discard it.
Storage Tips
Cool cooked barley quickly (within 1-2 hours) by spreading it on a shallow tray or placing the container in an ice bath before refrigerating. Store in an airtight container to prevent drying out and absorption of other food odors. Reheat thoroughly to 165°F (74°C).
cooked barley (freezer)2-3 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches on the surface, though still safe, quality is reduced); off-flavors after thawing (rare if properly stored); unusually mushy or crumbly texture after thawing.
How to Check
Visually check for excessive ice crystals or freezer burn. After thawing, smell the barley; it should still have a neutral, cooked aroma. Any stale or off-smell indicates spoilage. While texture can change slightly, it shouldn't be excessively mushy or disintegrated.
Storage Tips
Freeze cooked barley in airtight, freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Label with the date. Thaw overnight in the refrigerator or use the microwave. Reheat thoroughly to 165°F (74°C).
unopened dry barley (pantry)1-2 years, potentially longer
Signs of Spoilage
Presence of pantry pests (weevils, moths), webbing, larvae, musty or rancid smell, significant discoloration, or signs of moisture damage (clumping, mold, very rare in sealed packages).
How to Check
Visually inspect the packaging for any holes, tears, or signs of insect activity. Open and smell a small amount; it should have a neutral, slightly earthy grain scent. Any musty, sour, or chemical/rancid odor indicates spoilage.
Storage Tips
Store in a cool, dark, dry place away from direct sunlight and heat sources. While it can last longer, quality (texture, flavor) may diminish over time. 'Best by' dates are for peak quality, not necessarily safety.