Organic Barnyard Millet

Barnyard Millet is an ancient grain that has been growing in India for the past 4000 years and has been mentioned in the Yajurveda as well.

It is commonly eaten in India, China, and Japan. In India, it is called Shyama in Bengali, Oodalu in Kannada, and Moraiyo in Gujarati. In some communities, organic barnyard millet is also consumed during religious fasting and is also called ‘vrat ke chawal’ because of it.

Indian Barnyard Millet can be turned into a variety of sweet and savory snacks and meals like cookies, porridge, dal, and upma. When barnyard millet is cooked, it has a rice-like consistency and texture. This makes it a healthier alternative to white rice.

Indian Barnyard Millet is oval, yellowish, and nutty in flavor. It proves to be a balanced source of carbohydrates, fiber, and protein and has more micronutrients compared to other millets and cereals.

Climate: Indian Barnyard Millet requires a warm and humid climate for cultivation. However, it can withstand adverse drought-like conditions as well. 

Soil: It is best to cultivate Indian Barnyard Millet on fertile sandy loam soil. 

Sowing: Organic Barnyard Millet is a Kharif Crop for which the seeds are planted in early July to get the best yield. They are planted 3-5 centimeters deep and 25 centimeters apart.

Harvesting and Threshing: Barnyard Millet is supposed to be harvested once the crop is ripe. After harvesting, it is to be kept out in the sunlight for 3-4 days to dry out. The threshing is done by bullocks who trample the crops. 

Organic Barnyard Millet should be stored in an airtight container and placed in a cool and dry place away from direct sunlight. By doing this, barnyard millet can last for up to 6 months. If you want to extend its shelf life, you can store it in the freezer.