Common Name: Native Millet
Growing plant in native habitat - showing regrowth after the plant was cut down
Photograph by: Harry Rose
Native millet is a densely-clumping perennial grass growing about 30 - 80cm tall.
The plant was an important food source for the Australian Aborigines[
]. The edible seed is still sometimes harvested from the wild and used locally.
Australia - all mainland states.
Damp sandy soils[
]. Widespread on heavy soils, especially in drier areas[
Found in a range of habitats from warm temperate to tropical. Top growth is sensitive to frost - the plant dying back to the ground in cold weather and regrowing with warmer conditions[
Requires a moderately fertile well-drained soil in full sun[
Seed - cooked or ground into a powder and used as a flour[
]. A type of millet[
]. The seed is rather small and fiddly to utilize. It has a mild flavour and can be used as a staple food like millet[
Seed - sow in a seed tray and only just cover - do not allow to become dry. Germination should take place within a week. Prick out the seedlings into individual pots when large enough to handle and plant out when 15cm tall[
Division in spring. Very easy, larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade until they are well established before planting them out in late spring or early summer[
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