European Millet (Panicum milliaceum)

At a glance

Lifecycle: Annual
Exposure: Full sun

Cultivation

Requires a moderately fertile well-drained soil in full sun. European millet is frequently cultivated in warm temperate and sub-tropical zones for its edible seed, there are many named varieties. Cultivation in Britain is somewhat problematic, the plants require good summers to do well and a dry period in late summer is required in order to ripen and dry the seed. We have had fairly good results on our trial grounds in Cornwall by starting the seed off early in a greenhouse, though this is a fairly labour-intensive method and therefore much less efficient than growing the more traditional temperate zone cereals[K]. Yields are also considerably lower than other cereals that can be grown in this country, although the nutritional value of millets is said to be superior to wheat, oats, etc[K].

Propagation

Seed - sow spring in a greenhouse and only just cover the seed. Germination should take place within a week. Prick out the seedlings into trays or individual pots and plant them out after the last expected frosts[200, K].

Edible uses

Seed - cooked as a whole grain or ground into a powder and used as a flour for making breads, pasta and fermented foods such as 'tempeh'.

Medicinal uses

The seed is cooling and demulcent. A decoction of the root is used as an antidote to poisoning by Momordica spp, it is also used to treat haematuria in women and as a bath for skin eruptions.

Material uses

A starch from the seed is a substitute for corn starch (Zea mays). It is used for sizing textiles. The leaves are a source of fibre used in paper making.