Cultivation

Ragi (Finger Millet) is a traditional Indian grain known for its hardiness and high nutritional value. It is mostly grown in semi-arid regions and requires minimal water, making it an eco-friendly and sustainable crop.

At Kisan Basket, we source our ragi directly from farmers who grow it using natural and time-tested methods:

Sowing Season:
Ragi is typically sown during the kharif season (June–July) after the first rains. It can also be grown in rabi in some regions.

Farming Method:
Seeds are either broadcasted or line sown in well-prepared red or black soil. It needs minimal fertilizers and is often grown without chemical inputs, making it a popular grain in organic farming.

Harvesting:
After about 3 to 4 months, when the heads (ears) dry and turn brown, the crop is harvested. The grains are then sun-dried, cleaned, and stored in natural conditions.

Why It Matters:
This traditional grain is not just good for your health — it’s good for the planet. Its low water use, resilience, and natural farming compatibility make ragi a climate-smart grain.