We have known it since the Bronze Age and it likely originates from Central Asia, where it was bred from wild oats. It reached Europe thanks to the Slavs and Germanic peoples, who cultivated it in large quantities. It is used for preparing savoury and sweet doughs, porridges, and for thickening soups and sauces; you can also add it to bread dough, up to a maximum of 1/3.

Of all cereals, it contains the most protein, about 13%, and about 7.5% fat; it also contains an abundance of enzymes – mainly diastase, which aids digestion. Its proteins are similar to those of legumes. It contains a lot of lecithin, making it a balm for our nerves. It is a rich source of vitamins B and E, phosphorus, magnesium, iron, zinc, and fibre.

In old cookbooks, it was listed as a gluten-free cereal, but it is now classified among cereals containing gluten. I have not yet managed to get to the bottom of this mystery.

Oats have a salty and sharp taste, are neutral to warm in nature, and influence the liver and spleen. They are recommended for flexible tendons and strong muscles. They are suitable for exhaustion, chronic illnesses, and feelings of cold.

Oat porridge and soup are very nutritious even for children, but be careful, they are not suitable for nutrition during pregnancy or for hyperactive children. Do not use in cases of skin diseases.