Native Millet

Ark of taste
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Australian native millet (Panicum decompositum) can either be an annual or perennial of various habitat. It grows in the wild, especially in dryer regions, and it is also grown by some indigenous communities with the purpose of reintroducing it.
The millet plant benefits the environment as it needs very little water. Once established, the land doesn’t require ploughing, thus the ground will remain less compacted and will require less fuel and labor to manage.

The first crop was reintroduced by the Gurandgi Munjie people in 2015 at Lake Mungo near Mildura. They milled it and made some bread from the flour produced. The flour has a dark color, light texture and a strong aroma.

Leaves of the plant have ligule membranous, ciliate, or a rim of hairs; blade rolled in a bud, often with tubercle-based hairs. The spikelets are solitary or rarely in pairs, falling entire at maturity, usually dorsally compressed.

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New South Wales

Other info


Cereals and flours

Indigenous community:Yuin
Nominated by:Kate Smith, Bruce Pascoe