Mild-tasting hulled millet (Panicum miliaceum) is believed to be one of the oldest cultivated grains still grown around the world today. It has been used for thousands of years in both agriculture and as a staple food among many indigenous peoples. In Europe, millet has been cultivated for over 6,000 years. As a crop, millet is highly adaptable and thrives even in dry and hot climates, which has made it a popular crop in developing countries. Millet also has an exceptionally short growing season — the harvest can be ready just two months after planting. This rapid growth cycle has further increased its popularity. Hulled millet is a source of protein and suits a wide range of diets. It works especially well as a side dish similar to rice or as a slow-cooked porridge. When soaked, it’s perfect for overnight oats or raw baking.