millet

Vital substance “balls” and true fitness boosters

Millet profile

Botanical name

Sorghum bicolor

Family

grasses

nickname

Sorghum, Durra, Teff (dwarf millet)

Origin of the name

The German term derives from the Old Germanic male first name Hirsi (also Hirsa or Hirso), which means satiety, nourishment, or nutritiousness. Millet was once a symbol of good luck and is also said to refer to Ceres, the goddess of fertility and agriculture.

Origin/Cultivation

Millet is one of the oldest grains in the world and has been cultivated for around 8,000 years. The Babylonians and Etruscans already consumed it, and millet has also been a staple food in East and Central Asia for around 3,000 years.
Having arrived in Europe via the Silk Road, it was widely cultivated in the Middle Ages. The grains are highly resistant, even in times of drought, and produce relatively high yields. In addition to porridge and groats, it is also processed into flatbread. 

Thanks to wholefood cuisine, millet has regained importance in our country, even to the point of being used in vegan cuisine.

Facts in brief

Top iron and protein supplier, available in black, red, brown and yellow, full of healthy minerals, the darker the more antioxidants

Happen

Sprouts / Microgreens: own local cultivation

Plants (main areas): Asia, Africa

Plants (Europe): France, Italy

Germany (Brandenburg) 

Season/Harvest (DACH)

Millet needs a lot of warmth and prefers a sunny location.

They usually take about 100 to 120 days to harvest and, as hulled grains, can withstand even extreme weather conditions because they are extremely undemanding and, depending on the variety, require little moisture.
JAN x FEB x MAR x

APR x MAY x JUN x

JUL x AUG ˽ SEP ˽

OCT x NOV x DEC x 

x not available ˽ Outdoor 2 Ո Storage / Greenhouse

Storage conditions

cool and dry - can be stored for several years

Edible parts

Millet whole

Preparation form

cooked, sprouted, as flour