History
Oats were one of the earliest cultivated grains, originating in Asia Minor. They became a staple in Scotland and Northern Europe, where the cool, wet climate suited them perfectly. Today they are prized for their heart-healthy properties.
How to grow
Sow seeds in early spring in cool, moist soil.
Space 15 cm apart in rows.
Keep moderately moist.
Harvest when kernels are dry and hard, 100–120 days.
Choosing and storing
Choose plump, clean oats with no signs of moisture.
For best nutrition, choose whole rolled or steel-cut oats.
Store in an airtight container in a cool, dry place.
Use within 1–2 years.
Cooked oatmeal keeps 4–5 days refrigerated.
Preparation
Rinse oats before cooking if desired.
Use the correct water ratio for the variety.
Toast in butter for extra flavor.