Rye as been grown since medieval times mostly in northern Europe and the region that we know as Russia. The taste of rye as been described as bitter and therefore is generally used in conjuction with other cereals such as oats and wheat. Rye contains on average 12% protein and is a source of calcium, magnesium, lysine and potassium. Rye has also been widely grown in colonial America and it is believed that the fungus, rye ergot, triggered episodes of hallucinations which lead to the Salem witch trials.