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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Giant Millet (Setaria faberi) is an introduced plant from Asia that can be used as a grain. It is an annual that sets seed late summer- fall. Giant millet is a common weed of corn fields. It prefers full sun and compact soil that is high in nitrogen.
Giant millet, also known as “Chinese foxtail”, has panicles at the tip of the stem which nods from the lower half. Leaves are softly hairy on the upper surface and have tiny serrations on their edges. The plant grows up to 2-4 feet tall.
Seeds should be gathered when they are tan and dry. Rub the seeds around in a bucket and then pour from bucket to bucket in front of a fan to allow the chaff to blow away.
Seeds can be snacked on raw in moderation. They are high in protein so can be very filling.
Seeds can also be dried with warm air for future storage. They can then be used similarly to cultivated millet. Use twice as much water as grain and simmer for 20 minutes to make light and fluffy cooked millet.
Millet seeds can also be ground into a flour and used as part of a flour blend for bread.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
