(Eragrostis tef ); Minimum seeds 0.5 cc (see photo below ~1000 seeds)
Our smallest grain, Teff is ancient grain of Ethiopian and Eritrean ancestry. About the size of a poppy seed, this gluten-free grain is a nutritional powerhouse, notably high in calcium and resistant starches that are beneficial in blood sugar management. Traditionally teff is ground for the flour that makes injera, the flat, pancake-like, fermented bread featured with spicy African dishes. Teff flour is well-suited for tortillas, waffles, cookies and assorted baked goodies. As a whole grain, it is delicious steamed, boiled or baked in dishes such as pilaf, polenta, or porridge. Use it alone or combine teff with other healthy grains as a part of a healthy diet.
Teff thrives in less than ideal soils and its grains are easily hand-threshed. For the most part, the plants are low-maintenance but it is important to monitor the grain heads frequently in the fall as they don't mature at the same time. I cut and keep loosely in a dry bucket the stalks as needed to thresh in batches.
Though perhaps a "new" crop to our cultivation efforts, teff is actually a centennial crop - be sure to check this 1916 bulletin Teff Grass - A Valuable Hay and Pasture Grass for Arid and Semi-arid Tropical and Warm Temperate Regions.
A.L. White as its name implies is a white seeded cultivar.
