Have you ever tried millet? The nutty grain not only has a wonderful taste, but also many other interesting properties. Since the grain variety is not as well known as corn, for example, many people do not even know how and where millet is grown or where it comes from. Not to mention the countless varieties. The following profile contains a lot of knowledge about the small grains. Learn more!

Millet belongs to the grass family

Name origin and history

  • Latin name: Panicum miliaceum
  • derived from the old Germanic term "Hirsa" (= satiation, food)
  • Collective term for several small-grain cereals
  • is an important staple food, especially in developing countries on the African continent
  • was already known in the Stone Age
  • was increasingly displaced by the import of food from the New World (e.g. potatoes)
  • has been gaining importance again since the 20th century due to increasing food intolerances such as celiac disease

Happen

distribution

  • Sorghum is cultivated all over the world
  • The main growing areas are the USA, India and numerous African countries
  • originally comes from Africa

location claims

  • prefers a mild climate
  • ideal location depends on the variety
  • does not thrive on cold soil
  • does not tolerate waterlogging
  • prefers sandy soils
  • numerous species survive long periods of heat and drought
  • sensitive to frost

habit

  • Plant Family: Grasses
  • grows several meters high
  • Leaves are slightly bent down and narrow
  • Panicles with flowers
  • Flower color: white, yellow or dark red
  • large-grain and small-grain varieties
  • Grains are dull yellow round and glassy (color varies depending on carotene or protein content)

millet species

  • is divided into two main groups: sorghum millet (large grains) and millet millet (small grains)
  • other well-known varieties: brown millet, sorghum, golden millet, blood millet, foxtail millet, proso millet, pearl millet, finger millet, dwarf millet

use in the kitchen

  • as porridge
  • in muesli
  • in the salad
  • as flatbread
  • generally in pastries
  • as sprouted grain
  • brewed into beer
  • as a casserole
  • as an accompaniment
  • to vegetable dishes
  • Millet serves as a substitute product for gluten intolerance

Ingredients and health effects

  • iron
  • silicon (silicic acid)
  • magnesium
  • potassium
  • healthy fats
  • Vitamins A, E and B
  • numerous amino acids
  • fluorine
  • Effect: blood-forming, diuretic and diaphoretic

Next use

  • as animal and bird feed
  • natural fiber
  • production of molasses

Category:

Vegetable garden