A.L.Teff
Eragrostis tef
Seeds per pack ~ 100
Germination: 95% Sep 2024, Packed for 2025
Origins and History
A. L. Teff (Eragrostis tef) Teff, also known as lovegrass, is an ancient yet important staple grain native to the Horn of Africa, particularly Ethiopia and Eritrea. Teff has been cultivated for more than 3,000 years and remains a staple food in the region, forming the foundation of injera, a traditional fermented flatbread. The A. L. strain is known among heirloom collections for its resilience and ability to thrive in varied conditions, continuing the long heritage of teff as a grain tied deeply to culture, food security, and agricultural traditions.
Appearance and Characteristics
Teff is a very fine-seeded cereal, with seeds about the size of a poppy seed. The A. L. variety grows in slender, tufted clumps with delicate, wiry stalks reaching 2–3 feet in height. The panicles are open and feathery, carrying thousands of tiny seeds per plant. Its seeds are generally ivory to light brown, with a mild, nutty flavor and soft texture when cooked.
Culinary Uses
A. L. Teff is prized for both its flavor and nutritional profile. The grain is high in protein, calcium, and iron, making it a valuable dietary staple. Most famously, teff flour is used to prepare injera, but it can also be cooked into porridges, added to soups and stews as a thickener, or used in gluten-free baking. Whole grains can be steamed or simmered like quinoa or millet, providing a light, fluffy base for savory dishes.
Growing Tips
Teff thrives in warm climates and adapts to USDA Zones 8–11, though it can be grown in cooler regions as a summer annual. It prefers well-drained, fertile soils but is remarkably tolerant of drought and poor conditions. Sow teff after the last frost when soil temperatures reach at least 65°F. Seeds are extremely small and should be sown shallowly—about ⅛ inch deep—either broadcast and raked in lightly or drilled in rows. Thin stands are preferable to avoid competition.
Harvesting Guidance
Teff matures quickly, generally within 90–120 days of sowing, making it one of the fastest-growing cereal grains. Harvesting is best done when seed heads begin to dry and turn golden brown but before shattering occurs. Plants can be cut and bundled, then left to dry before threshing out the tiny seeds. Because of their size, careful handling and sieving are needed to separate grain from chaff. Once cleaned, teff stores well in a cool, dry location, ready for milling or cooking.
