Millet Sheaf

Cut from the low stands of Millet and bound at the stem, this sheaf is stubbier than any other and far heavier than it looks, each stalk crowned with a dense foxtail panicle packed with tiny seed.

What millet lacks in stature it makes up in yield: a few heads thresh out to a surprising weight of warm tan grain. Its flour bakes into a small golden loaf, lightly speckled and faintly nutty, that spoils slower than most.