An important subsistence crop, pearl millet is hardy and drought-tolerant. Also known as Cenchrus americanus, it grows well near deserts where the rainfall is low. It has been cultivated in the United States since the 1850s and there are records of this important crop being grown since 2000 B.C.
I. Appearance and Characteristics
Pearl millet (Cenchrus americanus, commonly known as the synonym Pennisetum glaucum) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC. 2023 was the International Year of Millets, declared by the United Nations General Assembly in 2021.
Also known as ‘Bajra’ in Hindi, ‘Sajje’ in Kannada, ‘Kambu’ in Tamil, ‘Sajjalu’ in Telugu, ‘Bajeer’ in Kumaoni, ‘Bajri’ in Gujarati and ‘Maiwa’ in Hausa, ‘Mexoeira’ in Mozambique, ‘Baajri’ in Marathi, ‘Za’ in the Dagbani language of Ghana, ‘Zuk’ in Tyap of Nigeria, ‘Mawele’ in Swahili, ‘Mwere’ in Meru language of Kenya, ‘Mahangu’ in Kwanyama of Namibia.
Pearl millet has ovoid grains of 3–4 millimeters (1⁄8–5⁄32 in) length, the largest kernels of all varieties of millet (not including sorghum). These can be nearly white, pale yellow, brown, grey, slate blue or purple. The 1000-seed weight can be anything from 2.5 to 14 g with a mean of 8 g.
The height of the plant ranges from 0.5–4 meters (1 ft 8 in – 13 ft 1 in).
Pearl millet is well adapted to growing areas characterized by drought, low soil fertility, low moisture, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet is a summer annual crop well-suited for double cropping and rotations. The grain and forage are valuable as food and feed resources in Africa, Russia, India and China.
Today, pearl millet is grown on over 260,000 square kilometers (100,000 sq mi) of land worldwide. It accounts for about 50% of the total world production of millets.
World production of millets has been stable during the 1980s. According to FAO, 39.4 million hectares (97 million acres) of millet were planted in 1987 with an average production of only 704 kilograms per hectare (628 lb/acre).
II. How to Grow and Care
Pearl millet, a hardy grain crop, is overall simple to care for—a preferred choice for non-expert gardeners. Key points include pearl millet’s drought tolerance and minimal fertilizer requirements, making it a low-maintenance plant. Special care should be given to ensuring proper drainage and preventing waterlogging to maintain pearl millet’s health. Adequate sunlight and spacing are also crucial to support pearl millet’s growth and minimize the risk of disease.
Sunlight
Pearl millet thrives in full sun conditions, meaning it requires direct sunlight to achieve optimal growth and health. This preference for abundant light directly influences pearl millet’s photosynthesis rates, essential for vigorous growth and grain production. Although specific tolerance levels aren’t provided, variations from full sun lead to suboptimal conditions that can result in reduced yield and vitality. Pearl millet has adapted to maximize light absorption, but prolonged exposure to less than ideal light might affect plant stature and development. Outdoors, pearl millet should be planted in open areas that receive unfiltered sunlight for the majority of the day.
Watering
Originating from a habitat that thrives under full sun and heat, pearl millet is accustomed to moderate moisture levels. This species exhibits resilience in relatively dry conditions but benefits from consistent hydration to support its growth. Accordingly, it should be watered twice a week to maintain optimal health. As an outdoor-grown grain, pearl millet relies on its deep root system during the growing season to access water, making it less dependent on frequent rainfall.
Fertilizing
For robust growth, pearl millet thrives with balanced fertilizers (N-P-K) during planting, followed by high-nitrogen feedings. Fertilize monthly during active growth, tapering off in dormancy. Start with a lighter dose to guard against over-fertilization, especially when pearl millet is young or during cooler seasons. Increased applications support flowering and resilience. Use recommended dosages on labels and incorporate into the soil to ensure nutrient uptake. Seasonal adjustments and careful application optimize health and yield for both beginners and seasoned gardeners.
Propagation
Pearl millet can be propagated easily through sowing, where the grains are disseminated in well-prepared soil that is moderately fertile, well-drained, and warms quickly in the spring. It is important to provide pearl millet with good soil contact and adequate depth to support initial growth. Germination success hinges on maintaining consistent soil moisture but avoiding waterlogging. Thinning may be required post-germination for optimal plant development.
Transplanting
The ideal period for relocating pearl millet is from the awakening of spring to its full bloom, ensuring robust growth. Choose a sunny locale with well-draining soil. If moving established plants, be gentle to minimize root disturbance.
III. Uses and Benefits
- Ornamental uses
Cenchrus pedicellatus is used as an ornamental grass in gardens and parks.
- Culinary uses
Pearl millet is commonly used to make bhakri flatbread. It is also boiled to make a Tamil porridge called kamban choru or kamban koozh.
In Rajasthani cuisine bajre ki khatti rabdi is a traditional dish made with pearl millet flour and yogurt. It is usually made in the summer to be served along with meals.
Flatbreads made of pearl millet flour, known as bajhar ji maani or bajre ki roti (बाजरे की रोटी) in Punjab, Rajasthan and Haryana, bajrichi bhakri (बाजरीची भाकरी) in Maharashtra and bajra no rotlo (બાજરા નો રોટલો) in Gujarat, India, are served with various types of kadhi and bhaaji in meals. Bajhar ji maani prepared in Tharparkar, Sindh is served with various types of kadhi and bhaaji.
In Namibia, pearl millet flour is used to make Oshifima, a staple food in the northern part of Namibia.
