Dropseed grains

Sporobolus fimbriatus, S. panicoides

grain

Tiny grains of wild grasses, eaten in times of famine, sometimes ground into porridge.

Origin

East and southern Africa, Arabia

Season (United States)

all year round

Preparation

The grains are winnowed and washed, then cooked into porridge.

Molecules

In small amounts, not counted Arabinoxylans · Magnesium · Insoluble fibers

Did you know?

One of them is called famine grass in English.