Millet is one of the oldest cultivated cereal grains, valued for both its beauty and utility. The ornamental seed heads are pretty, making this a lovely addition to garden borders, grain plots, and permaculture systems. This hardy, fast-growing annual is an excellent choice for dry areas and marginal soils, where it thrives with minimal inputs. Highly nutritious, gluten-free, and rich in essential minerals, it can be eaten as a porridge, couscous-style dish, or even mashed like potatoes. In addition to being a popular grain for human consumption, Millet is a beneficial green manure and forage crop.

Where Can You Grow Millet?
Millet grows well in Zones 3–9 and prefers full sun and well-drained soil. It excels in dry, low-input gardens and also performs well as a cover crop or ornamental planting.

History and Historical Uses
Cultivated for more than 10,000 years in China and parts of Eurasia, Millet is one of humanity’s earliest domesticated grains. Its resilience in poor soils and drought conditions made it a reliable staple throughout history. In the West, it is most commonly seen in bird seed mixes, but around the world it is valued as a nutritious food crop and a hardy livestock forage.

Canadian Zone Information
Zones 8-9: Direct sow after last frost in spring; harvest in late summer.
Zones 5-7: Start indoors or direct sow after frost danger has passed.
Zones 3-4: Start indoors early and transplant once soil warms for successful yields.

How to Grow and Harvest Millet

Planting: Sow seeds 6mm (1/4in) deep in rows spaced 30–45cm (12–18in) apart; thin to 10–15cm (4–6in) apart.
Watering: Drought-tolerant, but occasional deep watering during dry spells helps maximize yield.
Harvesting: Cut seed heads when they droop and turn golden; dry and thresh to collect grain.
Maintenance: Requires little care; tolerates poor soil and minimal fertiliser.

Seed Saving Tips for Future Supply

Select Mature Heads: Allow seed heads to fully dry on plant.
Harvest Carefully: Cut and dry in a shaded, ventilated space.
Thresh and Clean: Rub heads gently to release seeds; winnow chaff.
Store: Store seeds in a cool, dark, dry location. Viable for 4–5 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)