- a hardy cereal grass (Secale cereale) widely grown for its grain and straw
- the grain or seeds of this plant, used for making flour and whiskey, and as feed for livestock
- whiskey distilled wholly or chiefly from this grain
- rye bread
Origin of ryeMiddle English from Old English ryge, akin to German roggen from Indo-European base an unverified form wrughyo-, rye from source Lithuanian rug?s, rye grain
- A cereal grass (Secale cereale) of cool climates, widely cultivated for its grain.
- The grain of this plant, ground into flour or used in making whiskey and for livestock feed.
- Rye bread.
- Whiskey made from the grains of this plant.
Origin of ryeMiddle English from Old English ryge
Origin of ryeRomani rai from Sanskrit rājā king ; see raja .
(countable and uncountable, plural ryes)
- A grain used extensively in Europe for making bread, beer, and (now generally) for animal fodder. [from 8th c.]
- The grass Secale cereale from which the grain is obtained. [from 14th c.]
- Rye bread. [from 19th c.]
- (US, Canada) Rye whisky. [from 19th c.]
- Caraway (from the mistaken assumption that the whole seeds, often used to season rye bread, are the rye itself)
- Ryegrass, any of the species of Lolium.
From Old English ryÄ¡e, from Proto-Germanic *rugiz. Cognates include Germanic Old Norse rugr (Danish rug, Swedish rÃ¥g), German Roggen, Dutch rogge and from non-Germanic Indo-European Russian Ñ€Ð¾Ð¶ÑŒ (roÅ¾') and Old Prussian rugis.