- The exact origin is not known but research says millet was most likely cultivated simultaneously in Asia and Africa over 7000 years ago.
- It has been a staple in India and Africa for thousands of years. In the Old Testament millet is mentioned as a grain for making bread.
- Chinese archeologists found a 4000 year old bowl containing long noodles made from millet. The earliest written record of millet, “Fan Shen Chih Shu” 2800 BC, gives detailed instructions for growing and storing the grain.
- There is even evidence that millet was eaten and grown in the Stone Age in Switzerland.
- Millet first came to the U.S. in 1875, was consumed and grown by early settlers like corn, then fell into obscurity
How to Buy and Store:
- When purchasing from bins in the bulk section, make sure the bins are covered and that there is a good product turnover ensuring it is fresh. Also, make sure that there is no moisture.
- Store millet in an airtight container in a cool, dry and dark place; it will keep for several months.
10 Tips for Eating or Cooking:
- Instead of rice or potatoes, serve millet.
- Add millet to your favorite chopped vegetables; make a stir fry.
- Add millet to your salad (I like warm millet).
- Make breakfast porridge with cooked millet; add your favorite nuts and fruits.
- Add ground millet to bread and muffin recipes.
- The Hunzas use millet as a cereal, in soups, and for making dense, whole grain bread.
- In Indian flat bread called roti are often made from millet flour.
- In Eastern Europe, millet is used in porridge and kasha, or is fermented into a beverage.
- In Africa it is used to make baby food, and as breakfast porridge.
- In some countries it is used as a stuffing ingredient for cabbage rolls.
Next page: Safety Tips & Delicious Millet Recipes