Millet

The millets are a group of small-seeded species of cereal crops, widely grown around the world for food and fodder. The plants can grow up to a height of 2m, with large seedheads packed with a large number of tiny hard-husk seeds, which may vary in colour from bright yellow to rust. It is an important crop in hot, arid nations due to its ability to remain dormant and then quickly spring into life with the first rainfall.

Millet Species

There are several different species of millet, each with different growing requirements that make them suitable for particular climates and locations. For example, finger millet is very adaptable to higher elevations and is grown in the Himalayas, whilst pearl millet can grow in areas with high temperatures and low rainfall. Other varieties thrive in semi-arid, but cool climates where the growing season is shorter (such as the southern Canadian prairies).This means that a millet crop planted in early summer may harvested by early autumn.

Millet species include (in order of worldwide production):

• Pearl Millet: A light-tan, cylindrical variety, primarily grown in India and Africa as a food crop, and in North America and Europe as a forage, grain or cover crop. Also known as bulrush millet, cattail millet and candle millet.
• Foxtail Millet: Grown in East Asia as a food crop and in Europe and North America for hay and birdseed.
• Proso Millet: Extensively grown in India, Russia, the Middle East, Turkey and Romania as a food crop. In the United States it is grown for birdseed and as a health food.
• Finger Millet: A red coloured variety grown as a cereal in the arid areas of Africa and Asia. It is also known as African millet, ragi, bajra, nacher or kel-varagu.

Millet as Food

Millet is an important food source in India and many African countries, where it is used as a basic staple. Although the cereal used to be popular in Europe, it is now more commonly grown in the Western world for birdseed and animal fodder, although it is sold to a small degree as a health food. It can usually be found at natural food stores and Indian, African and Korean food shops.

Hulled millet is nutritious and gluten-free with a crunchy texture and a mildly nutty, sweet flavour that can be improved by toasting the grains before cooking them. The grains may be eaten as a cereal, added to soups and stews or cooked to produce a kasha (a viscous porridge) that can be served as a side dish. Like sorghum, one of the major characteristics of millet seeds is their ability to expand significantly when added to water - at least five parts water are needed to one part millet. Boiling them in plenty of water gives them a thick, mushy consistency, much like mashed potatoes, making them ideal for serving as a side dish. Reducing the amount of cooking water gives them a lighter, drier texture.

Millet may also be ground to produce a gluten-free flour, which makes an ideal wheat substitute for those who are gluten-intolerant. The flour can be used to make polenta and flat-breads, but must be combined with a high-gluten flour when used to make yeast breads.

Millet has a high iron content (only amaranth and quinoa have more), and is also high in calcium, magnesium, phosphorous, zinc, manganese and B vitamins. It has a natural alkalinity that makes it particularly easy to digest, making it valuable for people with ulcers and digestive problems. It is thought to be one of the least allergenic of all grains.