Bible Word Study
גֶּרֶשׂ
geres · a kernel (collectively), i.e. grain
גֶּרֶשׂ
a kernel (collectively), i.e. grain
Definition
The Hebrew noun גֶּרֶשׂ (geres) refers to grain that has been processed by crushing or beating, specifically coarsely ground grain or groats. It denotes not whole kernels but the product of threshing or pounding, resulting in a coarse meal. In its two biblical occurrences, it describes a specific type of grain offering brought to the Lord (Leviticus 2:14, 16). It is distinguished from fine flour (solet) and represents an offering from the firstfruits of the harvest.
Biblical Usage
This word is used exclusively in Leviticus 2 within the instructions for grain offerings (minḥah). It appears in the context of offering the firstfruits of the harvest: 'green ears of corn dried by the fire, even corn beaten out of full ears' (Leviticus 2:14, KJV). Its usage is highly specific to this cultic, ritual setting, detailing the preparation of a voluntary offering to God from the early harvest.
Etymology
Derived from an unused Hebrew root likely meaning 'to crush' or 'to husk.' The related Arabic word 'jarasa' means 'to grind,' supporting the sense of processed, beaten grain. The noun form directly indicates the product of this crushing action.
Semantic Range
Geres highlights the theology of the firstfruits offering, representing dedication and gratitude to God for His provision at the very start of the harvest. Its prepared state—beaten, not whole—may symbolize the worshiper's labor and active participation in presenting the offering. Understanding this term enriches reading by clarifying the specific, humble quality of grain acceptable in worship under the Mosaic law. In ancient Israelite agriculture, 'beaten corn' was a practical food product made by threshing or pounding grain with a mortar and pestle, producing a coarse but edible meal. In the ritual context, it represented a tangible portion of the community's sustenance, offered in its simplest processed form, differing from the more refined fine flour used in other offerings. solet (H5560) — fine flour, a more thoroughly ground and sifted product used in other grain offerings. qemach (H7058) — a general term for flour or meal. bar (H1250) — grain, corn, a more general term for cultivated cereal.
Word Details
How this works
Definitions are from the Brown-Driver-Briggs Hebrew Lexicon (BDB, 1906, public domain). Concordance and morphology data are from the OSHB (Open Scriptures Hebrew Bible).
Full methodology & sources →References
- Abbott-Smith, G. (1921) A Manual Greek Lexicon of the New Testament. Edinburgh: T&T Clark. [Public Domain]
- Brown, F., Driver, S.R. and Briggs, C.A. (1906) A Hebrew and English Lexicon of the Old Testament. Oxford: Clarendon Press. [Public Domain]
- Tyndale House, Cambridge (n.d.) Tyndale Brief lexicon of Extended Strongs for Greek (TBESG). STEPBible. Available at: https://www.stepbible.org. [CC BY 4.0]
- Tyndale House, Cambridge (n.d.) Translators Formatted full LSJ (TFLSJ). STEPBible. Available at: https://www.stepbible.org. [CC BY 4.0]
- Thayer, J.H. (1889) A Greek-English Lexicon of the New Testament. [Public Domain]
- Gesenius, W. (1846) Gesenius' Hebrew-Chaldee Lexicon to the Old Testament. [Public Domain]
- Dodson, J. (2010) Greek Lexicon. Biblical Humanities. [CC0]