Millet

Panicum miliaceum L.

Origin / Harvest:

• USA / September–October

Description & History

Evidence of millet cultivation can be found as early as 7000 B.C. in Northern China and Korea. It has been suggested that during this era, millet may have been of more prevalence in this region than rice. Introduced to the U.S. in 1875, millet was grown and consumed by the early colonists like corn, and then fell into obscurity.

In modern times, millet grain is widely known in the U.S. and other Western countries mainly as bird and cattle feed. Only in recent years has it become more commonly consumed grain again in the Western part of the world.

Uses

A small, tan colored grain with a distinctive crunchy texture and pleasant mild flavor, millet remains a primary food source in many arid parts of the world including India, Nepal, and Eastern Africa. Millet is used in various cultures in many diverse ways. In Northern Pakistan, the Hunza use millet as a cereal, in soups, and for making dense, whole grain bread called chapatti. In Western India, millet flour is used to make a staple flat bread. Millet is used to brew beer in parts of Eastern Africa. While in Russia, millet is prepared with milk and sugar for breakfast. Here in the U.S., millet is still only known to many as a primary birdseed ingredient. Versatile and nutritious, millet can easily substitute for rice or other grains.

Millet flour allows for the same nutritional benefits of millet grain in a flour form. Well–suited for grain–based and gluten–free applications, a wide variety of recipes can easily incorporate the same nutrition boost from this versatile grain.

Nutrition

Millet is rich in B vitamins, especially niacin and folic acid, as well as calcium, iron, potassium, magnesium, and zinc. And naturally gluten–free, millet is an excellent alternative for those with wheat allergies.

Hulled Millet