Proso millet seed
LATIN NAME: Panicum miliaceum
COMMON NAME: Proso Millet
Proso millet is the small, quick, drought-tolerant grain of the warm, dry lands, and it has been one of the oldest of the cultivated grains of the world. The slender, upright plants carry the narrow, grass-like leaves and the fine, nodding heads of the small, round, cream or golden grains, which ripen quickly through the warm season. The grain is cooked like the rice, milled into the flour or fed to the birds, and it is one of the fastest and the most dependable of the grains. It is a fine, generous, easy crop for the warm, sunny garden.
Scientific Research & Plant Biotechnology
Proso millet has a strong and well-documented place in the plant science, and it has been studied as one of the oldest and the most drought-tolerant of the cultivated grains. The quick growth, the small, round grains and the way the plant stands up to the dry spells have all been looked into, and it keeps showing up in the work on the ancient grains and the climate-resilient crops. The grain is a staple food in parts of the warm, dry world, and the plant is a regular subject of the studies of the small-seeded grains and the traditional cropping. The science here is deep and of the greatest practical value.
Ecological & Economic Value & Wide Applications
Proso millet is grown for the quick, dependable grain, and the small, round, cream or golden grains are cooked like the rice, milled into the flour or fed to the birds and the livestock. It is one of the fastest and the most drought-tolerant of the grains, ripening in a short, warm season, and it is a staple food of the dry lands of the world. The plant is also a fine, easy crop for the warm garden, and it has been written up in the agricultural and the food papers for its ancient history and its climate-resilient ways.
The proso millet has fed the people of the dry, warm lands for thousands of years, and the small, round grains are still a staple of many a kitchen. The cooked grains make a light, mild porridge, the flour mills into a fine, easy bread, and the grain is a favourite of the birds and the poultry. Because it ripens in a short, warm season and stands up to the dry spells, it is one of the most dependable of the grains for the gardener as well as the farmer.
The proso millet is a fine, easy crop for the small garden, and the nodding heads of the golden grains are a handsome sight in the late summer. The grain is also a favourite of the cage birds and the poultry, so a little of the harvest always goes to good use.
To grow the proso millet from seed, sow the small, round grains at a shallow depth in pots of moist, free-draining soil in the warm season and cover them lightly, keep them in a warm, bright, sunny spot and water gently. The seedlings are up within a few days and grow on fast in the warmth. With the sun, the warmth and the well-drained soil, the fine, nodding heads of the grain will be ready to harvest in a short, warm season.
Brown millet
Latin name: Panicum miliaceum
It is an annual, wind-pollinated crop. This species can be grown on any well-drained soil.
The ivory-white, brownish seeds can be consumed as whole grains, but they can be ground into flour.
It is much easier to digest than other cereals and is completely gluten-free.
Proso millet & Panicum miliaceum
WHITE PROSO MILLET SEED is perhaps the most widely used ingredient in bird seed formulations. This seed is rich in protein, carbohydrates and many minerals. Finches, parakeets, canaries and other small birds love WHITE PROSO MILLET. You can use this seed in your own seed formulations or supplement your bird’s diet with this highly nutritious seed.
Keep container closed before and after use. This product is free of pesticides. Store in a cool, dry place.
INGREDIENTS:
100% White Proso Millet Seed
ANALYSIS:
Crude Protein: 13.0 %
Crude Fat: 4.0 %
Crude Fiber: 8.0 %
High in vitamins, especially vitamins B1, B2, B6 and K. High in minerals, especially phosphorus, copper, zinc, iron, potassium, calcium, magnesium and manganese.