Farro (pronounced ‘free-ROH’ -fair) is a flat-leaf green perennial that is native to Portugal and Mediterranean areas. Botanists estimate that Farro comes from the Artebetsi group of plants, which includes members like Muscat, Pimenta, Emblica ribes, Ficus, Domestick and Potentilla. Farro’s botanical name comes from a legend that the Portuguese discovered Farro, eaten by a horse at a place where there were no horses. From this legend, Farro was given its name, which translates as “no hoof” because it has no hoof – it grows without having any branches, like a cactus.
Farro’s nutritional value is unknown. It is considered as a legume, containing protein, iron, calcium, zinc, folic acid, fiber, potassium, and vitamin C. Farro may also contain some plant sterols and several anthocyanins (a type of coloring agent), as well as other enzymes and polyphenols, which may have health benefits. In the culinary field, Farro is used in a variety of soups, stews, beans, salads, and foods that call for a thick flavor. It is available fresh at markets and shipped to most parts of the world.
Since Farro’s botanical name is “no hoof,” seeds from Farro may have high antioxidant and anti-cancer properties. Studies indicate that eating raw or dried seeds can lower the chances of getting cancer or heart disease. However, there is no reliable medical research to prove these claims. Ingestion of the seeds of Farro appears to lower the cholesterol level in the blood, which reduces the risk of stroke and heart disease. Long-term consumption of Farro seems to reduce the possibility of degenerative diseases like Alzheimer’s and Parkinson’s.