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We mill British-grown wholemeal red millet flour through our stone mill in Suffolk. The crop was grown by Andrew Lingham at Court Farm in Kent and is a species called Panicum miliaceum, a proso millet probably domesticated in what is now northern China 10,000 years ago. But what is millet - or rather, what are millets? |
Millet is not a single species but a collective term for a wide group of small-seeded grains harvested from a diverse range of grass species. These ancient cereals have been cultivated for thousands of years and are highly adaptable to different climates, thriving even on marginal lands and in dry regions across temperate, subtropical and tropical areas. Some of the most common types of millet include pearl, foxtail, finger, proso, barnyard, kodo, browntop, and guinea millets, as well as fonio, teff and sorghum.
Visually, millet grains are tiny, round, and can vary in colour depending on the variety, ranging from pale yellow and cream to brown, black, or even red. In terms of flavour, millet has a mild, nutty taste that can sometimes carry earthy or slightly sweet notes.
Millet growing at Court Farm in Kent
Millets are remarkable for their diversity and adaptability, thriving in a wide range of environments, from the deserts of the Sahara to the highlands of Ukraine. Historically, these grains played a crucial role in sustaining communities across Asia and Africa, enriching the diets of agricultural, pastoral and foraging communities.
The earliest evidence of millet cultivation dates back over 8,000 years to the Nile valley in Africa. In regions like India and West Africa, farming of sorghum (a type of millet) likely preceded the cultivation of rice and wheat. In Europe, proso millet was widely grown in areas like Ukraine and has been found at Neolithic sites in Georgia and Germany. Millets travelled extensively with traders along the Silk Road, becoming essential components of agricultural systems across Africa, Asia, and Europe. They were often grown in rotation with other crops like rice, helping to extend growing seasons, maintain diversity and ensure food security for ancient cultures.
As breads and noodles made from other grains grew more common, so trade in wheat and rice surpassed that of millets. During colonial periods, agriculture in many regions pivoted to commercial plantation crops like cotton, tea, and other export commodities, further displacing millet cultivation.
Nonetheless millets have remained a staple for millions of people worldwide. Their continued cultivation reflects the resilience of farmers, Indigenous Peoples and traditional knowledge systems. The wide genetic diversity, varied cultivation practices, and cultural cuisines associated with millets today are a testament to the enduring relationship between Indigenous communities and the land they farm, preserving both biodiversity and climate resilience.
Millets are increasingly recognised as a climate-resilient crop, offering a valuable solution to the challenges posed by erratic weather patterns, soil degradation, and resource depletion. As global agricultural systems face rising temperatures, shifting rainfall patterns, and diminishing soil fertility, millets stand out for their adaptability and sustainability, making them a potentially crucial component of regenerative farming practices.
Compared to major cereal crops like wheat and rice, millets thrive under high-temperature conditions and require less water, making them highly productive in environments prone to drought and heat stress. Their shorter growing season - typically 8 to 12 weeks, compared to 20 to 24 weeks for other cereals - makes them particularly well-suited to areas with unpredictable weather or limited growing periods. Key traits, such as their short stature, small leaf area, thickened cell walls, and dense root systems, enable millets to endure harsh environmental conditions, including prolonged droughts.
Beyond their ability to withstand climate stress, millets contribute significantly to regenerative agricultural practices. Their short life cycle allows farmers to incorporate them into rotational cropping systems alongside grains like wheat and maize or legumes. This practice not only diversifies farm outputs, but also helps maintain soil health, prevent erosion, and improve nutrient cycling. By keeping the soil covered year-round, millet cultivation enhances land productivity and resource-use efficiency.
In regions like Europe and North America, millets are increasingly recognised as effective cover crops. Foxtail and pearl millet, for instance, help retain soil moisture and biomass, while browntop millet can suppress nematode populations in crops such as tomatoes and peppers. Proso millet offers additional benefits by enhancing weed control when rotated with winter wheat. "Summer smothering" with millet varieties also helps add organic matter to fallowed fields, creating fertile ground for future crops while providing nutrient-rich grazing for livestock during warm seasons.
Moreover, millets support integrated farming systems by offering high-quality forage for animals even after harvest. As climate pressures mount and the need for resilient, regenerative farming systems grows, the reintroduction and promotion of millets provide both ecological and economic opportunities for farmers across the globe. Their ability to sustain soils, support biodiversity, and withstand environmental extremes makes them an invaluable tool for the future of farming.
Millets can play a crucial role in diversifying diets and fostering food system resilience by expanding our reliance beyond the narrow range of staple crops that currently dominate global agriculture. Today, the world derives the majority of its calorific intake from just three crops: rice, wheat, and maize. This reliance on a few commodity grains not only limits dietary diversity but also increases vulnerability to environmental shocks, climate change, pests and diseases, all of which threaten food security and sustainability.
Incorporating millet into diets can help counter this dangerous monoculture dependency. Rich in essential nutrients such as fibre, protein, vitamins and minerals (including iron, calcium, and magnesium), millet can play a valuable role in a nutritious and diverse diet. For individuals with dietary restrictions or sensitivities, many types of millet are also naturally gluten-free, offering a versatile grain for baking and cooking.
Culturally and culinarily, introducing millets back into mainstream diets can revitalize traditional food practices and inspire new, innovative recipes. Across Africa and Asia, millets have historically formed the backbone of diverse regional cuisines, appearing in everything from porridges and flatbreads to fermented drinks and snacks. By reintroducing these grains into Western kitchens, we can rediscover their versatility, using millet flour in baked goods or whole millet in grain bowls, soups, and salads.
Incorporating millets into our diets not only promotes personal health but also fosters a deeper connection to diverse agricultural systems that support ecological balance. By embracing millets alongside other ancient grains, legumes, and local foods, we move closer to achieving true nutritional diversity - a key factor in building more resilient, inclusive, and sustainable food systems.
Increasing knowledge of and use of millets can also play a valuable role in decolonizing diets and preserving traditional and Indigenous food knowledge. Colonial agricultural systems and food policies often imposed the cultivation and consumption of commodity crops like wheat, rice, and maize while marginalizing local crops, like millets, that had sustained communities for generations. As a result, traditional grains and the knowledge surrounding their cultivation, preparation, and cultural significance were often lost or devalued. By reintroducing and promoting millets, we can honour and reclaim these Indigenous foodways.
Our British millet is grown by Andrew Lingham on Court Farm and milled by Hodmedod in Suffolk. Andrew grew millet as a cover crop as part of the Sustainable Farming Incentive.
Andrew Lingham in millet field at Court Farm
Nestling at the foot of the North Downs in Upper Halling, Court Farm is a historic and innovative regenerative farming enterprise run by Andrew Lingham and his family. With a farming legacy tracing back to 1871, the Linghams have stewarded this land for four generations. Under Andrew’s leadership, Court Farm has transformed into a thriving regenerative food hub, integrating sustainable farming practices, direct-to-consumer sales and local food enterprises.
The farm is home to a diverse range of ventures, including a successful farm shop and butchery, an artisan bakery, and a brewery with a tap room. Andrew’s commitment to regenerative agriculture is evident in practices such as direct drilling, cover cropping, and integrating livestock with arable farming to improve soil health and biodiversity. The farm produces Pasture for Life certified beef, lamb, and free-range eggs, sold alongside other local products in the farm shop and at farmers’ markets in London.
Beyond its agricultural operations, Court Farm serves as a model for sustainable rural entrepreneurship. The creation of rental spaces for small businesses, a forthcoming farmers' market, and plans to produce heritage flour on-site reflect Andrew’s vision of fostering a resilient, community-focused food system. Driven by a passion for soil health, biodiversity, and regenerative principles, Court Farm stands as an inspiring example of how heritage and innovation can thrive together for a sustainable agricultural future.
Millet flour is an excellent flour, perfect for pastry, cakes and biscuits where over mixing could create a tough texture. Millet flour a complex buttery, nutty flavour and short texture. Traditionally it is used for flatbreads, milk puddings, porridge and for thickening sauces, soups and stews. For a more robust structure, mix with cereal flours such as wheat or for a finer texture the flour can be sifted.
Our millet flour is milled from the proso millet species Panicum miliaceum. The origins of proso millet go back to northern China. Proso millet is high in thiamin, copper, phosphorus, magnesium, zinc, and is a source of iron, selenium, riboflavin, niacin, pantothenic acid and vitamin B6. Protein 10.8g for 100g.
Although millet is a gluten free grain, Hodmedods’ millet flour is milled on the same premises as products containing gluten and therefor is not suitable for those with a gluten allergy. Millet flour becomes rancid quite quickly, so use it quickly, buy in smaller quantities and store in the fridge.
Hodmedod co-founder Josiah Meldrum describes how Hodmedod emerged from the question of whether we can reliably and sustainably feed ourselves.
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