While there are thousands of plants we could derive food from, only a small number of crops are being cultivated to fill our bellies nowadays and we are making limited use of even that. Case in point: Millet. To promote its use as an alternative to more popular crops such as rice and wheat, the UN has chosen 2023 as the year of the small albeit powerful grain that many of us seem to have forgotten.

The reasoning behind the UN’s choice is clear: Changing climatic conditions require us to adapt our nutritional and agricultural practices to ensure food security and mitigate the myriad environmental problems we are facing. Millet, as a grain that is less affected by high temperatures and drought than other crops, could be on track to become our new favourite food source. It also happens to be highly nutritious and very versatile in the kitchen!

An old friend 

Although millet has since been forgotten, it was actually one of the first plants humans decided to cultivate. Supposedly its cultivation started around 3500-2000 years BC in Asia, but was later replaced by wheat and rice. No one quite knows for sure how millet ended up in Europe, but it has been around for thousands of years and once played an important role in our diet. While there are many different varieties of millet, there are two types of the plant (which is classified as a small-seed domestic grass) that are cultivated on the European continent: Foxtail millet (Setaria italica) and Broomcorn millet (Panicum miliaceum). As millet has a short life cycle, meaning it is grown and harvested in the same season – usually in the summer –  it is perfect for crop rotation with other cereals. Its growing period is a mere 40 to 90 days and once harvested, millet can be stored for a long time. Paired with its easy management and good return, this is probably why it was so popular with our ancestors. 

A hero to the people and the environment

One of the reasons why millet is a great crop is the fact that it can adapt to almost any type of environment. It does not discriminate between altitude, climate or soil conditions and is a valuable addition to both human and animal diets. Although it of course needs water in some capacity – like all plants do – it needs much less water than its cousins (aka other grains). The pearl millet variety for example is especially tolerant to extreme heat and drought, which makes it a top contender for assuring especially the African continent’s food security. Millet also requires less use of fertilizers and pesticides and its cultivation therefore tends to contaminate the soil and groundwater much less than other types of (conventionally grown) crops. 

A nutritional powerhouse

Millet might be the least exploited grain, but it is one of the most significant in terms of minerals, vitamins and protein content. What makes it especially powerful when it comes to nutrition are, among other aspects, its abundant phenolic compounds, its high levels of fiber and calcium. Overall, it is quite a unique grain regarding its nutritional properties, and is a food staple on the Asian and African continent. Millet is also a very interesting option for celiacs as it is gluten free! 

A great kitchen companion

Millet, just like other cereals like rice, has a very neutral taste and is easy to cook. You simply add the desired quantity to a saucepan and bring it to boil, then leave it to simmer for around 15-20 minutes. Once the water has been absorbed, you should take it off the stove and fluff it and let it sit for around 10 more minutes. It can then be served as a side dish, mixed with vegetables or other ingredients or even used as a base for a bowl or a salad.

You can make creamy millet by cooking it with a little more water and adding (plant-based) cream and/or cheese to it or add milk and cook it a little longer (about 30 minutes) to make porridge. There are plenty of recipes out there showcasing the many facets of millet.

We highly recommend checking it out!