Teff is a fine stemmed, tufted annual grass with very ancient roots. Use of teff can be traced back to about 3359 BC as a cereal crop in Ethiopia and India. It still provides over two-thirds of the human nutrition in Ethiopia, but is relatively unknown elsewhere. The grain is ground into flour, fermented, used in native sourdough breads and eaten as porridge. Very versatile, it can be used in baking like other seeds, and adds body to puddings, soups and stews and gravies. It has a mild, almost molasses-like sweetness.
Teff is adaptable to varied climates and also very productive. Considered to be a reliable cereal for unreliable climates. It is traditionally planted late and harvested late in Ethiopia, often being planted as a backup source of nutrition when main crops show signs of failing. Stores well.
90 - 120 days
Approx 125 seeds per pack