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CULTURAL AND WILD PLANTS
Millet ordinary (millet sowing). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common millet (sowing millet), Panicum miliaceum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Panicum Family: Cereals (Poaceae) Origin: Central and South Asia Area: Millet is common in temperate and tropical climates around the world. Chemical composition: Millet is high in protein, carbohydrates, fiber, and minerals such as calcium, iron, and magnesium. Also contains B vitamins. Economic value: Millet is used as fodder for livestock and birds, as well as for the production of flour and porridge for human nutrition. It is also used in medicine to treat certain diseases. Legends, myths, symbolism: In ancient Celtic mythology, millet was used to create amulets, and in Hinduism, millet was considered a sacred plant and was used in ritual ceremonies. The symbolic meaning of millet is also associated with its use as livestock feed. In a number of cultures, millet is associated with simplicity and modesty, as it is a cheap and readily available animal feed. In this sense, millet can symbolize modesty, simplicity, and poverty.
Common millet (sowing millet), Panicum miliaceum. Description, illustrations of the plant Millet, Panicum miliaceum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant up to 1,5 m high. The stem is erect, simple or branched. Leaves are vaginal, alternate, broadly linear. The flowers are collected in a paniculate inflorescence, spreading or compressed, drooping at the top. The fruit is a membranous small grain of round or oval shape. Blooms in June - August. Millet is native to China and Mongolia. Millet is an ancient culture. Archaeological excavations in East Asia, Western Europe, in Ukraine give grounds to assert that it was cultivated in 2700 BC. Once among the Eastern Slavs, who lived in the northern forest regions, millet was the main food crop. They valued it above buckwheat. Good taste, fast digestibility and high nutritional value of millet (millet) grains allow it to hold the position of one of the main cereal crops at the present time. Millet is one of the most drought-resistant and heat-resistant crops. Its crops are less affected by pests and diseases than other cereals. In terms of protein content, millet ranks first among cereals, but they are not complete enough and are inferior in this respect to buckwheat proteins. The grain contains a lot of starch and fat. The low fiber content of millet compares favorably with oatmeal, barley and buckwheat. Millet groats contain folic acid, vitamin B6, carotene and thiamine, a rich set of minerals. Due to the high content of potassium in the grain, fresh millet is used for diseases of the cardiovascular system and atherosclerosis. In dietary nutrition, millet is used little. This is due to the fact that the fats contained in it are quickly oxidized and the cereal acquires a bitter taste. Soups, cereals, casseroles, kvass are prepared from millet. Millet flour is mixed into dough for bread, pancakes. Millet and waste from grain processing are used to produce starch. In addition, they are a good concentrated feed for poultry and pigs. Millet straw is not inferior in quality to the best varieties of hay. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Millet, Panicum miliaceum. Methods of application, origin of the plant, range, botanical description, cultivation
An annual herbaceous plant 0,45-1,5 m high. Several stems form a bush. The root is fibrous, penetrates into the soil to a depth of 1,5 m or more, to the sides by 1-1,2 m. The stem is cylindrical, hollow, has up to 10 nodes, slightly pubescent, branched from the root. The leaves are alternate, linear-lanceolate, pubescent or glabrous, green or reddish, 18-65 cm long, 1,5-4 cm wide. The inflorescence is a panicle 10-60 cm long, at the ends of the branches of which there are two-flowered spikelets 3-6 mm long. One flower in a spikelet is usually bisexual, the other is staminate or asexual. In each panicle, from 300 to 1000 grains are formed. The weight of 1000 grains is 4-10 grams. The fruit is a round, oval or elongated membranous caryopsis 1-2 mm in diameter, white, yellow, red, brown or other color. Light-loving plant. In the seedling phase, it suffers from frosts at -3 ° C. Propagated by seeds or vegetatively - tillering shoots. Seeds remain viable for 3-4 years. During germination, seeds absorb only 25% of their mass. Responds well to irrigation. It is drought-resistant, but during the period of germination and tillering for large yields it requires a large amount of moisture. On average, the length of the growing season is 80 days. It is cultivated on different types of soils. It grows well on loose, medium-textured soils. Prefers a soil that is neutral in acidity, free of weeds, provided with nutrients in an easily accessible form. Millet is a valuable cereal crop. Grain (called millet) is used to make soups, porridge and other culinary products. Grains are considered a good fattening feed for poultry and pigs. Waste from the processing of grain into cereals is used to feed livestock. The yield is 14-17 centners per hectare. Millet is one of the most ancient cultivated plants of Eurasia. Millet was first cultivated about 7000 years ago in China and the Transcaucasus. It is cultivated in large volumes in India, China and North Africa, where it is an important agricultural crop. Also grown in the Middle East, Ukraine, Russia.
Millet. Legends, the birthplace of the plant, the history of distribution
Of course, you have tried millet porridge. Maybe you even know that it is boiled from millet. But have you ever heard of millet bread? Most likely no. And no wonder: after all, it was baked two millennia ago. The ancient Romans called millet "panicum", from the word "panis" - "bread". In those days, millet was highly valued among European peoples. But centuries passed, and it fell out of favor. This happened after they began to grow potatoes in Europe. This "foreigner" was found to have so many virtues that they almost completely stopped growing millet. In Russia, potatoes also took root, but unlike Western Europe, millet was not abandoned there either. "Little baby, golden egg" - so the Russian peasants affectionately spoke about millet grains and willingly cooked crumbly porridge from them. Each plant has its own merits. They also have millet. It tolerates heat better than other cereals, and is not afraid of evil dry winds. Millet withstands the strongest drought - without a single rain - up to a month and a half. It used to be that the oats died long ago. Drought-tolerant corn has already begun to dry. Only millet does not give up, although it is hard for him. But as soon as the rain passes, it will recover and come into force. After all, millet is used to being content with a small amount of water and spends it more economically than other cereal plants. Millet has another advantage: with good care, it can produce very high yields - many times greater than wheat, rye or oats. Author: Osipov N.F.F.
Millet. Interesting plant facts
When buckwheat crops began to fail, when they began to doubt whether it was worth sowing this crop further, they remembered millet. Millet in those years was sown on a case-by-case basis. If winter crops perished or spring crops failed, they were replaced with millet. And for this they called him a plant of random places. Grass of accidents. Millet saved the ruined economy in the steppe region. Why exactly in the steppe? Because millet itself comes from the steppes. Writer Mine Reid probably wouldn't have been able to write his stories with mustangs and cowboys if it weren't for millet. Wild millet provided a solid forage base for the mustangs. Millet created the prairie. Not just one, of course. There were many other herbs there as well. But millet was present necessarily. Wild millet. The closest relative of the cultural. Millet - builder and South American steppe - pampas. And the South African steppe - velda. The composition of herbs is changing. Millet remains. So, they began to replace buckwheat with millet. And flax - millet. And wheat. The first harvests puzzled many. Some owners had bins full of grain, while others had empty bins. But they sowed in the same black soil. They were even more surprised when compared with oats. It could have been better and worse. But to have a magnificent and worthless side by side - this was not to be seen. The millet looked exactly like this. Some couldn't brag. Others gave up and considered the work wasted in vain. And the whole point was that everyone sowed oats at the same time, keeping in mind the proverb: "Down in the mud - you will be a prince!" Therefore, oats grew the same for everyone. Millet did not obey the general rule. And those who sowed "into the mud" were often left with nothing. Therefore, they began to sow as they please. One earlier, the other later. And the most important thing here was to guess: when will spring open? When the warm days come Millet comes from the steppes, give it warmth, and "dirt", that is, moisture, is in second place with millet. In general, millet served well for the steppe belt. Its crops have grown so much that one day Chaganak Bersiev, a breeder from Kazakhstan, received 200 centners per hectare! No one in the world has ever received this before or after. And when during the war the enemy captured the main buckwheat regions - the Smolensk and Oryol regions, the steppe millet supported them. We ate millet porridge with and without stew all the long front-line years. And she never got bored. Even academicians worked on the millet problem. One of them, I. Yakushin, invented a completely simple technique that gave a tangible increase in yield. He took millet sheaves and shook them slightly. What was spilled out was first taken for sowing. The crop grew by a quarter more. But let's return to those distant times, when millet was still sown a little and it was called the grass of chances. Even at the beginning of the century, millet porridge was considered a delicacy, one might say, a delicacy. In poor families, it was prepared only for children. And at that very time, something incomprehensible began to happen to the millet. An inexplicable fact came to light. Croup every year suddenly began to become more and more attractive. Everything is brighter and yellower. This is the perfectly ripened product of a fertile field. There were less and less white, matte grains. It seemed that the ideal climate for millet had arrived. At the same time, the porridge got worse and worse. She began to get bitter. The children complained of being unwell. Doctors found catarrh of the stomach and even more unpleasant diseases. The cattle fed with waste also got sick. Created a special commission. What turned out? The best, first-class millet is made from the worst. From immature. It just got painted. Sometimes they took a handful of millet - and a greasy yellow coating remained on the palm. What only did not paint! Some - ocher, which cover the floors. Others chose a stronger paint to reach the middle of the grain. In Poltava, chromic acid lead was used. In Belgorod, no less poisonous crown - also with lead, and even with tin! 33 well-known firms were involved in fraud. Meanwhile, whitish millet in taste and nutritional value 28 is no worse than yellow.
And now, when millet has turned from a delicacy into one of the most accessible and cheap cereals, many old women sprinkle it on the streets for pigeons. However, they know that in the old days, the love of pigeons for millet led to the development of an entire special-purpose industry. The events that will be discussed took place at the beginning of our century. It is difficult to say what was the impetus: either the depletion of the stock of poultry, or the craving for refined food, but only Europe suddenly inflamed with the desire to replace the boring chicken and duck meat with pigeon. And the pigeon industry arose. Paris played the first violin. A special company purchased pigeons of one month old in Italy. Bought by the thousands. Every day a boxcar full of cages left for Paris. On the outskirts of Paris, in the suburbs of Ivry, skinny Italian pigeons began to be cooked under the butcher's knife. To do this, they were fed food of their choice. Pigeons chose millet. It was steamed in barrels and distributed among the cages. Chairman of the Russian Society of Poultry Breeders V. Goncharov, who came to Ivry to learn from experience, was surprised to see Russian letters on bags of millet. Odessa brand! Parisians preferred Odessa millet to others as the best. True, it was not an easy task to preserve Russian groats for pigeons. Every night, thousands of Parisian rats stormed the storerooms. The company had to start a whole pack of fox terriers. Of the numerous millet relatives, perhaps the most prominent cereal is mogar. I had never heard of the mogar before, until I was admitted to the hospital in 1943. Instead of the usual millet porridge, they gave us another one. Its grains were smaller than millet and larger than manna, and it tasted like a cross between the one and the other. We wondered for a long time what kind of porridge, with pleasure gobbling up both cheeks. This was the Mogar. After that, I never met Mogar's porridge again, but I would gladly taste it again. Not all southerners are familiar with mogar even in the south, where it grows. "The Farmer" in 1903 received a letter from the reader N. Lesnikov. The reader complained that nothing worthwhile grew on his land. The plot was unsuccessful - steep southern slopes. The rays of the sun fall perpendicularly and burn every crop that you sow. Is it possible to find a plant that does not burn out? "There is only one plant," answered the journal, "that will withstand the heat of the Bessarabian sun on the southern slope. It is mogar. We do not know of another crop that would need so little soil moisture and would be able to endure such a long drought." The millet clan is somewhat compromised by weeds like green millet. This weed is small. Never rises as high as wheat or oats. Its stems stick out straight and rarely. More often they rise slightly above the ground or spread along it.
Only the green sultan, unlike grass, is long, thick and large. 29 And the grain in it is tasty, white, like crushed rice. Chickens and other birds prefer it even to ordinary millet. It was that people cooked porridge. And they even did swimming. And yet, to this day, farmers consider it a burdensome weed and try to survive from their possessions. They even call it contemptuously a green mouse. However, there have been cases in history when mice saved farmers from ruin. The year 1891 comes to mind - the most difficult year for the Russian village. An unprecedented drought hit the southern part of Russia. Famine and death marched across the land. The unripe bread dried on the vine. Even wild grasses burned out. And then the unheard of happened. From under the twisted, blackened ears, from the thick of the ossified dead straw, a green mouse made its way. He got up as soon as the first rains began to fall. Everything had died by this time on earth. Only mice did not die. And since the wheat and rye roots no longer pulled its juices from the earth, they went to a small, tenacious millet grass. No one believed in a miracle anymore, however, it took on certain forms of a green sprout that broke through decay and destruction. Cattle went out into the abandoned fields and ate delicious and nutritious food with pleasure. If it weren't for the mice, the cattle would have died. People also came. Panicles were threshed. They cooked pilaf. The most remarkable thing in this story is that the mice perked up first of all on those fields that were poorly weeded. The same crops, which were kept in exemplary order, where the mice were weeded out, remained grass cemeteries after the drought.
Another funny weed from the clan of millet cereals is chicken millet. Once having got into the garden or on the field, this creature is strengthened there firmly and for a long time. Pulling him out of the ground is not an easy task. If you pull harder, the greenery will break off, and the roots will remain in the ground. Just like a wheatgrass. Unlike wheatgrass, this grass is not gray, but bright green. And she doesn’t have an ear, but a panicle, all bristling with a mass of thorns, like a hedgehog, which is why it is also called a hedgehog. It would seem that the birds should be embarrassed by such a strong armament of the barnyard. In fact, they don't care about her. At least domestic chickens. Penetrating into the garden and meeting "their" millet, chickens forget about other tasty food. Ducks are even more attracted to chicken millet. Where the black grass grows along the banks of streams and swamps, ducks, greedy, fill their stomachs with millet grain almost to the brim. There is very little space left for the rest of the feed. Professor V. Generozov, a great connoisseur of waterfowl, was so carried away by this plant that he advised sowing barnyard grass on the wintering grounds of migratory birds - in the Colchis swamps near the city of Poti, in the warm backwaters of the Lankaran coast. In recent years, gardeners have dramatically changed their view of chicken millet. If earlier they tried to get rid of it, now they are doing just the opposite. The annoying weed turned out to be an ideal "device" giving a signal for the start of sowing and planting in gardens. Muscovite E. Polyushkin noticed that hard sprouts of chicken millet begin to break out of the ground only when it is reliably warmer and the temperature has irrevocably exceeded 0 °. Barnyard shoots - a guarantee that there will be no frost. At least near Moscow. The smallest, most inconspicuous of millet cereals is Fragrant Spikelet. Its inflorescence looks like a red cockroach, put on a straw. In the northern meadows, it crumbles in masses if the soil is lean and barren. On greasy humus, it is almost invisible. Cattle in the meadows bypass it because of the pungent smell. But for the owners who mow hay for their wards, the aroma of Spikelet seems incomparable. Apparently, for this reason, the magazine "Farmer" once gave such advice: if you want to introduce Kolosok into the sowing mixture in the meadows, enter it. But not for the sake of the animals, but for the sake of the hay buyers. If the hay is prepared not for sale, but for oneself, then it is absolutely not needed. Comments, as they say, are unnecessary. Author: Smirnov A.
Common millet (sowing millet), Panicum miliaceum. Recipes for use in traditional medicine and cosmetology
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Common millet (sowing millet), Panicum miliaceum. Tips for growing, harvesting and storing
Millet, or millet, is an annual plant that is used to produce grain and animal feed. Tips for growing, harvesting and storing millet: Cultivation:
Workpiece:
Storage:
Millet is a useful plant that is used for the production of grain and animal feed.
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