Panicum miliaceum convar. contractum 'Kornberger Mittelfrühe'

Beautiful grass and grain type, which at 80-120 cm height produces the overhanging golden yellow stems.
Millet has been cultivated by humans since time immemorial. Different millet varieties were already cultivated in the early Neolithic period in China; traces of millet cultivation from 8300-6700 BC have been found. At that time, millet cultivation was more common than rice! Millet was also used as food in Europe in the past. Currently, there is still very active cultivation in Austria. In many areas of Africa and Asia, the various millet varieties are still the most important food source. Common millet is among the earliest cultivated crops found in the Netherlands: this millet variety was already cultivated on the 'Celtic fields' before the beginning of the common era.
The grains are gluten-free and in most millet varieties consist of 60-80% carbohydrates, 6-20% protein with important amino acids, and 1-6% fat.

Digestibility
Millet and sorghum contain more indigestible substances (phytic acid, oxalic acid, silicic acid) than other grain types used for wholemeal bread. Because unhulled millet tastes bitter, it is better not to process this grain type into wholemeal: always eat it hulled!

Use
Hulled millet grains can be eaten just like rice. Pearl millet is the most commonly eaten. Millet is also processed into flour, semolina, flakes, and popcorn. It is also widely cultivated as birdseed and... used as a filling for juggling balls.
Besides the seeds, the stem of millet is also used for fiber extraction.
(Text adapted from Wikipedia, the well-known knowledge website, which we support with donations)

100 g is sufficient for 50 m²

Names:
Latin: Panicum miliaceum convar. Contractum
Dutch: Pluimgierst (Common Millet)
Also known as: Gele Gierst (Yellow Millet), Goudgierst (Golden Millet)
English: Proso Millet