We were given some millet seeds some time ago by David and Aspen of Semilla Besada. Not really knowing what we were doing we did the sensible thing, shoved them in a free part of the “campo” and made sure they were regularly watered. Now in the space of a few months they have grown strong and healthy. We have harvested them today as they are showing some signs of bird attack. The drying process is being finished in the hot sun on our roof terrace.
Millet is a staple food in many hot and arid countries but (as an ex accountant) I have no idea
how to process the grain from the stalks, and
what to do with the resulting grain.
I must say that I am looking at using the grain in some sort of African or Morroccan stew combination. I’m sure a combination of either the internet or David or Aspen will assist.