African Red Sorghum is originally from Africa, where it has been cultivated since ancient times. The plant resembles the maize plant but receives a large, rich seedhead with reddish seeds. Sorghum is used to make bread, soup, biscuits, flour, porridge, as an ingredient in salads, cakes, alcoholic beverages, etc. It can be grown in extremely hot and dry places where other crops are difficult to grow. The plant is approx. 120 cm tall, stands like powerful corn and is very beautiful “macro grass”- can also work as a beautiful fill in, in your garden, between perennials. African red Sorghum grows very well, like here on the picture from the seed garden 2018.
Sowing in open ground from mid-June or pre-cultivate indoor 3 weeks before transplanting.
Planting distance: 0,6 m between rows; 0,4 m between plants, Sowing depth: 2–3 cm
You can pre-cultivate sorghum in pots. Plant 3-4 seeds in each pot with a little distance between each. The plants can be finely separated when transplanted. Use plain seedling soil. The seeds sprout after 4-5 days when standing in a warm place at room temperature. After approx 3 weeks they are ready to be transplanted. It must be in May when the soil is warm, I plant them out in late May or early June.
Sorghum has a 15 cm long and 7 cm wide seedhead. The seeds are small berries, which are first green and immature, and later in August begin to develop the red color. Use your hand to feel seeds themselves loosen, by shaking gently. The seedling is hung to dry for approx. 2 weeks, a dry place and no direct sunlight. When the seeds are crunchy, loosen the seeds from the stem and clean off smaller parts of the plant. Store dark, dry and cool.
From seed to table – Sorghum on the plate
Use sorghum as you would use rice, bulgur or other cereals. It is gluten-free and can be used for baking, in a salad or as an ingredient in stews.
For example. 1 cup sorghum as part of a salad for 4 people.
Put a pan with water and bring to a boil, add salt (about 1 tsp to 1 liter)
Add the sorghum and slightly lower the heat. Simmer until soft and tender for approx. 50 min. Now the sorghum seeds must be drained and then they are spread out on a flat dish for cooling. A tip: Cook a portion of 4 cups and store in a refrigerator for salads during the week or as an ingredient in hot dishes.
Like corn, amaranth, and quinoa, sorghum can also be used for popcorn, “pophum”. The popcorn sorghum looks exactly like popped corn – just small and sweet.