Kodo Millet is a high-oil, low-starch perennial grass that produces a large root system that grows in moist tropical and sub-tropical climates. The root system is very difficult to stunt and produces several varieties of millets. There are two different types of millets: red and brown. Red millets have a deep red color and contain more calories and protein than brown millets. These are more popular as outdoor grasses and are grown for their edible stalks and leaves. Kodo millet are highly drought tolerant, making them an ideal grass seed for those with dry climates.
The edible stalks and leaves of the kodo millet provide an excellent source of plant protein and fiber. The fiber content is approximately one percent of the dry weight of the plant, so the fiber is approximately twice as large as the non-edible parts of the plant. In addition to its use as a beneficial grass crop, the plant has been successfully used for animal feeds such as beef and cattle’s meat. The following places in Southern Thailand are known to grow this legume:
The roots can be used in a variety of ways. The roots are boiled to make a drink that is known as “kodie” which is served throughout Thailand and other Southeast Asia countries. In addition to being consumed for its taste and health benefits, the roots are also rich in starch, protein, iron, calcium, magnesium, phosphorus, potassium, and zinc. The millet can be used in its dried form as a fertilizer for gardens, raised gardens, pastures, lawns, and roads. To harvest the kodo millet for use in this capacity, the stems should be wrapped in banana leaves and then tied with bamboo twine.