Lost Grains in America? (Crabgrass and Indian Ricegrass)

So doing a little research this morning, and crabgrass was brought to America to use as a grain. I guess the Polish especially liked it as Kasha https://resiliencehub.org/2019/03/20/weeds-crabgrass/

Furthermore,
Indian Ricegrass was used as a grain by indigenous people, and even used by early settlers, and it still grows wild all over the western USA. We only stopped planting/using both when corn became preferred. It is also extremely drought tolerant.

Has anyone tried either of these as a grain? I know I'm one of the 10% of people allergic to crabgrass, So I won't be trying to grow it as a food source.


Do you think there is a market for Indigenous/forgotten grains? What other considerations should I think about before embarking on a project to make Ricegrass a viable market crop?

*update* I went looking for native ricegrass seeds and this site (who also carries some of Joseph Lofthouse's landrace seeds) says "Farmers in Montana are selling it as a gluten-free grain under the name 'Montina.'" So I looked it up and sure enough, Azure standard is carrying Montina which is 100% Indian Ricegrass.

Dang, I would be so into this. Even if just to use the crabgrass grains for farm birds! Wonder how intensive it is to process...

Almond Thompson wrote:Dang, I would be so into this. Even if just to use the crabgrass grains for farm birds! Wonder how intensive it is to process...

Almond, I'd be super interested to follow your experiments. As I said, I'm more likely to experiment with the Ricegrass since I have property in Nevada and it happens to be the state grass. I think I can possibly use that as a marketing point later on.

I found this for you https://yolele.com/fonio
 fonio is apparently what it is still called in Africa.

Wikipedia says it is a good crop for arid regions and doesn't like humidity...https://en.wikipedia.org/wiki/Fonio

Cat Knight wrote:

Almond Thompson wrote:Dang, I would be so into this. Even if just to use the crabgrass grains for farm birds! Wonder how intensive it is to process...

Almond, I'd be super interested to follow your experiments. As I said, I'm more likely to experiment with the Ricegrass since I have property in Nevada and it happens to be the state grass. I think I can possibly use that as a marketing point later on.

I found this for you https://yolele.com/fonio fonio is apparently what it is still called in Africa.

Wikipedia says it is a good crop for arid regions and doesn't like humidity...https://en.wikipedia.org/wiki/Fonio

I am also in Nevada, just outside of Death Valley.. and I will definitely be planting Indian rice grass!

Just to clarify, fonio and Indian ricegrass are different plants:

Fonio is genus Digitaria and is native to western Africa Fonio wiki

Indian ricegrass is genus  Eriocoma and is native to North America Indian ricegrass wiki

I'm familiar with fonio because of Pierre Thiam's work in introducing it to people outside its traditional areas - it's a very nice millet! But given the climate differences in the native growing areas for the two plants, I thought I'd mention since information on growing fonio might differ so much from Indian ricegrass.

Also cut from that site (includes harvesting directions)
Crabgrass Beer:
1. Harvest the immature seed heads of the crab grass plant, that is the seeds and stalk. Gather them in bundles so that they can be held by the seedless end of the stalk, and tie with rubber band or string. Immature seeds carry the more simple sugars suitable for beer making.
2. Dry them in the sun until seeds (with husks) are readily falling off. Do this in a tray or container to catch all seeds.
3. When dry, rub each bundle between your hands over the tray to loosen the remaining seeds. The straw can be discarded when clean of seeds.
4. Toss the seeds about in the tray in light wind to remove some of the empty husks. Bits of stalk may also gather. Removing all fibre is not necessary but more efficient for grinding.
5. Grind the seeds in a processor or mortar and pestle. The result need not be very fine. You are only trying to shatter the seeds.
6. Empty the broken seed matter into a fine cloth and bundle it into a “tea bag”.
7. Soak this bag in a small amount of water, squeezing the bag thoroughly. Collect this water. Soak the bag again. Repeat until no more starch is leeching out. The remaining pulp in the bag may be discarded.
8. Pour the mixture into an airtight container or proffessional brewing apparatus.
9. Add hops, dandelion tea, pine resin, spices or any other addatives or flavourings you may desire. Yeast is optional as it occurs naturally in the grass seeds, though results may be more difficult to predict than if using brewers yeast.
10. Seal the container with an airlock, or simply a slightly leaky balloon. Store in a warm place away from direct sunlight. You may choose to cover the container in a black cloth to help it warm and block sunlight. Bottle the beer when you feel bubbling is starting to die down and leave the bottled beverage to carbonate for however long you wish.
~Enjoy!

Anybody know when the seeds ripen?

Almond Thompson wrote:Anybody know when the seeds ripen?

Most grains are considered ripe when the stalks start to dry, right? (like corn...not totally sure my experience with grains is currently limited to popcorn)

So in a couple of weeks perhaps? They aren't golden, have little bud things falling off. Maybe when they look like ripe wheat?

Almond Thompson wrote:So in a couple of weeks perhaps? They aren't golden, have little bud things falling off. Maybe when they look like ripe wheat?

I'd say so. But like most grains you should be able to cut some and bag the heads and wait for them to dry more?