Zhiwu Mingshi Tukao (Vol. 2)

Barnyard Millet

The Famine Relief Herbal original: "救荒本草" (Jiuhuang Bencao), a famous Ming dynasty work by Prince Zhu Xiao (1406) designed to help people identify edible wild plants during times of crop failure. states: Water millet grows along the edges of rice paddies, while dry millet grows in fields and the wilderness. The seedlings and leaves resemble finger millet original: "穇子" (shēnzi), a hardy cereal grain common in traditional agriculture.; the leaves are deep green, and the stalks near the base often have a purple tint. At the tips of the stalks, it produces flat ears of grain that bear seeds about the size of broomcorn millet. They are a tea-brown color, slightly bitter in taste, and "mildly warm" This refers to the plant's "nature" or "temperature" in Traditional Chinese Medicine, suggesting it aids digestion and circulation without being too heating. in their medicinal nature. One may harvest the seeds and pound them to remove the husks, then cook them as porridge. They are even better when steamed. Alternatively, they can be ground into flour for various foods.

The Farmer of Yulou A pseudonym used by the author to provide expert agricultural commentary and practical farming advice. says: Barnyard millet original: "稗" (bài) can easily be confused with rice seedlings. There are two varieties: one with round ears like broomcorn millet, and another that is flat with several ears growing together. If it is threshed together with rice, the result is a messy mixture with the husks still attached; however, if it is processed separately with a mortar and pestle, the grains are white and fine. When boiled into porridge, it is smooth and delicious. In the North, it is often planted on the ridges between fields. It is not to be looked down upon as a mere weed like foxtail or darnel original: "稊" (tí), referring to grasses that look like grain but were traditionally considered of little value compared to staple crops....