{"title":"SORGHUM","description":"\u003cp class=\"MsoNormal\" style=\"margin: 12.8pt 0in .0001pt 6.0pt;\"\u003e\u003cspan style=\"font-size: 9.0pt; mso-bidi-font-size: 11.0pt; font-family: 'Aptos Narrow',sans-serif; mso-bidi-font-style: italic;\"\u003eSorghum (\u003cem\u003eSorghum bicolor)\u003c\/em\u003e traces its lineage to the ancient domestication of Sorghum bicolor in northeastern Africa, particularly in regions of present-day Sudan and Ethiopia, where sorghum emerged over 5,000 years ago as a drought-resilient staple grain. As pastoral and agrarian communities migrated across the African continent, sorghum diversified into numerous landraces adapted to local climates and cultural uses. Through trans-Saharan trade routes and later the forced migrations of the transatlantic slave trade, sorghum seeds traveled to the Americas, where African-descended farmers preserved and adapted them under new environmental conditions. Della Sorghum is commonly grown throughout Africa as a grain as well as for syrup.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"kassaby-sorghum","title":"Kassaby Sorghum","description":"\u003cp\u003e\u003cspan\u003e\u003cem\u003eSorghum bicolor\u003c\/em\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eApproximately 70 seeds per pack. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGermination ~ 94%  Aug 2024 (Packed for 2025)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA beautiful heirloom sorghum, 'Kassaby' was collected by the Egyptian Ministry of Agriculture in the mid-1960s. It originates with the Shilluk people of the war-torn city of Malakal, South Sudan. 'Kassaby' is a great white-seeded grain sorghum, but also an excellent sweet sorghum for making syrup. The seeds can be popped like popcorn, boiled or steamed like rice or barley, ground into flour (for excellent cookies, pancakes, biscuits, etc.), brewed into beer, or cracked and cooked like polenta. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"103\" data-end=\"128\"\u003eOrigins and History\u003c\/h3\u003e\n\u003cp data-start=\"129\" data-end=\"652\"\u003eKassaby Sorghum is an heirloom grain with roots in Africa, where sorghum has been cultivated for thousands of years as a staple food and resilient crop. Named after Kassala Province in Sudan, this variety is known for its adaptability to arid and semi-arid conditions, making it an important grain in regions where drought resistance was essential for food security. Its preservation as an heirloom reflects both cultural traditions of African farming communities and the enduring role of sorghum in global food heritage.\u003c\/p\u003e\n\u003ch3 data-start=\"654\" data-end=\"690\"\u003eAppearance and Characteristics\u003c\/h3\u003e\n\u003cp data-start=\"691\" data-end=\"1195\"\u003eKassaby Sorghum typically grows to heights of 5–7 feet, forming tall, sturdy stalks that support large panicles of tightly clustered seeds. The grain heads are often loose and open, with seeds ranging from white to pale tan, depending on growing conditions. This variety is known for its ability to withstand heat and dry spells, with deep root systems that tap into soil moisture. The plants are photoperiod sensitive, often flowering late in the season, which can extend maturity in certain climates.\u003c\/p\u003e\n\u003ch3 data-start=\"1197\" data-end=\"1216\"\u003eCulinary Uses\u003c\/h3\u003e\n\u003cp data-start=\"1217\" data-end=\"1726\"\u003eThe seeds of Kassaby Sorghum can be ground into flour for traditional flatbreads, porridges, and baked goods, particularly in African and Middle Eastern cuisine. The grains may also be cooked whole as a rice substitute, popped like popcorn, or fermented for beverages such as traditional African beers. Sorghum flour is naturally gluten-free, making it a valuable ingredient for those with dietary restrictions. The stalks, rich in sugar, can also be pressed for sweet juice or used as fodder for livestock.\u003c\/p\u003e\n\u003ch3 data-start=\"1728\" data-end=\"1779\"\u003eGrowing Tips (Vegetation Zones and Sow Depth)\u003c\/h3\u003e\n\u003cp data-start=\"1780\" data-end=\"2353\"\u003eKassaby Sorghum thrives in USDA Zones 7–11, though it can be grown as an annual in cooler climates with a long frost-free season. It prefers full sun and well-drained soils, performing best in sandy loam but tolerating clay. Seeds should be sown after soil temperatures reach 65°F, about ½–1 inch deep, with 4–6 inches between plants and 24–36 inches between rows. Sorghum is highly drought tolerant but benefits from consistent moisture during germination and early growth stages. Minimal fertilization is required, though a balanced organic amendment can improve yield.\u003c\/p\u003e\n\u003ch3 data-start=\"2355\" data-end=\"2380\"\u003eHarvesting Guidance\u003c\/h3\u003e\n\u003cp data-start=\"2381\" data-end=\"2908\"\u003eHarvest time generally occurs 100–120 days after planting, once the seed heads are fully mature and dry. To test readiness, rub a few grains between your fingers—if they are hard and resist denting, they are ready for harvest. Cut the panicles and allow them to dry further in a well-ventilated space before threshing to release the seeds. Proper drying is critical for storage, as sorghum seeds should reach around 12% moisture content to prevent spoilage. Stalks may also be cut and used as animal feed after grain harvest.\u003c\/p\u003e\n\u003cp data-start=\"2381\" data-end=\"2908\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Roxanne Masters","offers":[{"title":"Default Title","offer_id":42310837797097,"sku":"05-5-004","price":4.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/products\/KASSABYSORGHUM.jpg?v=1641133982"},{"product_id":"korjaj-sorghum","title":"Korjaj Sorghum","description":"\u003cp\u003e\u003cem\u003eSorghum bicolor subsp. bicolor. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSeeds per pack ~ 70 \u003c\/p\u003e\n\u003cp\u003eGermination 92% (March 2024) Packed for 2025\u003c\/p\u003e\n\u003ch3 data-end=\"149\" data-start=\"124\"\u003eOrigins and History\u003c\/h3\u003e\n\u003cp data-end=\"806\" data-start=\"150\"\u003eKorjaj Sorghum is a traditional African heirloom variety, deeply rooted in the farming traditions of the Sahel and East African regions where sorghum has been cultivated for thousands of years. Sorghum is one of the world’s oldest cereal grains, domesticated in the Horn of Africa over 4,000 years ago. Korjaj, like many landrace types, was selected by smallholder farmers for its resilience to drought, adaptability to poor soils, and its ability to produce reliable harvests under challenging conditions. This variety has been preserved through generations, often grown in mixed fields with millet or cowpeas as part of traditional intercropping systems.\u003c\/p\u003e\n\u003ch3 data-end=\"844\" data-start=\"808\"\u003eAppearance and Characteristics\u003c\/h3\u003e\n\u003cp data-end=\"1335\" data-start=\"845\"\u003eKorjaj Sorghum is a tall, upright grass that can reach 6–10 feet in height, with sturdy stalks that resist lodging. Its seed heads are compact and often semi-loose, carrying small, rounded grains that range from pale cream to reddish-brown. The leaves are long and strap-like, similar to corn, and the plant develops a strong root system that helps it thrive in dry climates. The grain is highly valued for its nutty flavor, while the stalks can also be used for fodder or even for brewing.\u003c\/p\u003e\n\u003ch3 data-end=\"1356\" data-start=\"1337\"\u003eCulinary Uses\u003c\/h3\u003e\n\u003cp data-end=\"1845\" data-start=\"1357\"\u003eThe grains of Korjaj Sorghum are versatile and serve as a staple food in many African cuisines. They can be ground into flour to make flatbreads, porridges, and dumplings, or cooked whole in pilafs and soups. In some traditions, the grain is malted and used for brewing local beers. Because sorghum is naturally gluten-free, it is increasingly appreciated as an alternative flour in baking. The slightly sweet stalk juice may also be chewed fresh or boiled down to syrup in some cultures.\u003c\/p\u003e\n\u003ch3 data-end=\"1890\" data-start=\"1847\"\u003eGrowing Tips (Zones and Sowing Depth)\u003c\/h3\u003e\n\u003cp data-end=\"2475\" data-start=\"1891\"\u003eKorjaj Sorghum thrives in USDA Zones 8–11, though it can also be grown as an annual in Zones 6–7 with long, hot summers. It requires full sun and prefers well-drained soils, though it can tolerate marginal land better than many grains. Seeds should be sown directly into warm soil after the danger of frost has passed. Plant seeds 1–1.5 inches deep, spacing them about 4–6 inches apart in rows 24–36 inches apart. Sorghum is drought-tolerant but benefits from consistent watering during the early growth stages. Minimal fertilizer is needed, though organic compost can improve yields.\u003c\/p\u003e\n\u003ch3 data-end=\"2502\" data-start=\"2477\"\u003eHarvesting Guidance\u003c\/h3\u003e\n\u003cp data-end=\"3073\" data-start=\"2503\"\u003eKorjaj Sorghum is typically ready to harvest about 100–120 days after planting, once the seed heads turn dry and hard. To test for maturity, rub a seed between your fingers; if it resists denting, it is ready. Cut entire seed heads with a knife or sickle and allow them to dry thoroughly in a well-ventilated area. Once dry, thresh by hand or by gently beating the heads to free the grains. Store cleaned seed in airtight containers in a cool, dry place. If desired, stalks can be cut earlier for fodder or allowed to stand until dry for use as fuel or craft material.\u003c\/p\u003e\n\u003ch3\u003eBackground on this Stock\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e'Korjaj' is a lovely white-seeded grain sorghum from the war-torn region of Darfur in western Sudan. Ujamaa member Nate Kleinman, co-founder of the Experimental Farm Network, cut his teeth as an activist working to bring international attention and assistance to the people of Darfur during the height of the genocide there in 2004-2007, so he has particularly strong feelings about this plant. It bears mentioning that Darfur is still home to some of the most internally-displaced people of anywhere in the world. The genocide and war — which never truly ended — have left scars in Darfur that will never heal. It is our fervent hope that someday we will be able to return this sorghum to Darfuri villages where the indigenous people live in peace and security and prosperity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis was one of the first sorghums Nate grew with success. He writes this about it: \"While we always approach the plant with reverence and respect, mixed with sorrow about the state of the communities where it was developed, it has always responded with the plant equivalent of joy. It seems to succeed wherever we try it. When other sorghums fail, this one thrives. It is an early sorghum, no doubt an adaptation for the arid climate of Darfur, but this has allowed it to perform well for us even in upstate New York.\" Nate and EFN donated these seeds to Ujamaa this year, grown in southern New Jersey. The seeds of this sorghum are rather flatter than most, but they are bright white and tasty. Seedheads are densely packed with seeds. The plants are relatively short (between 4 and 6 feet usually), and very uniform. It has relatively sweet and juicy stalks, so might be good as a dual-use sorghum, but we haven't tried making syrup from it yet (largely because the stalks are relatively short). The unripe seed-heads, harvested when still green can be threshed by hand by holding them in a pillowcase and beating them with a broomstick, then the green seeds are boiled or steamed to make an utterly delicious food. (In India, green sorghum prepared like this is called \"ponk,\" but it is also eaten green in Sudan and South Sudan, and probably other places as well.) \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe original source for the seeds was the USDA, and the variety has been in the USDA's collection for over 70 years, since it was collected by a plant explorer named C.O. Grassl. He was in Sudan in 1945 as part of a massive USDA seed collection program. The original aim of the program, delayed by World War II, was to find varieties for crossing with the common sweet sorghums of the time. Those were good for syrup, but the stalk juice didn't crystallize well, so it wasn't a viable alternative to sugarcane or beets, and the USDA hoped to find or create varieties with sugar that would crystallize. 'Korjaj' ranges in height from 5 to 12 feet, depending on where it's grown, and it can develop a sweet stalk good for syrup production when it grows tall enough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"TOMIA MACQUEEN","offers":[{"title":"Default Title","offer_id":42592533381353,"sku":"05-5-006","price":4.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/products\/KorjajSorghum-EFN.jpg?v=1645192692"},{"product_id":"kawanda-sorghum","title":"Kawanda Sorghum","description":"\u003cp\u003e\u003cem\u003eSorghum bicolor subsp. bicolor\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSeeds per packet ~ 70.\u003c\/p\u003e\n\u003cp\u003eGermination:\u003cem\u003e \u003c\/em\u003e96%  (Aug 2024) Packed for 2025\u003c\/p\u003e\n\u003ch3 data-start=\"90\" data-end=\"115\"\u003eOrigins and History\u003c\/h3\u003e\n\u003cp data-start=\"116\" data-end=\"669\"\u003eKawanda Sorghum is an heirloom variety with roots in East Africa, particularly associated with agricultural research and farmer field trials in Uganda. The name derives from Kawanda, a major agricultural research station that has long contributed to developing and preserving traditional sorghum lines. This variety reflects the resilience of African foodways, as sorghum has been cultivated for thousands of years as a staple grain across the continent, valued for its adaptability to hot, dry climates and its cultural role in food, drink, and ritual.\u003c\/p\u003e\n\u003ch3 data-start=\"671\" data-end=\"707\"\u003eAppearance and Characteristics\u003c\/h3\u003e\n\u003cp data-start=\"708\" data-end=\"1147\"\u003eKawanda Sorghum produces tall, sturdy stalks ranging from 6 to 10 feet in height. The plants are topped with large, loose panicles bearing dense clusters of small round seeds, typically ranging in color from pale cream to reddish-brown, depending on the strain. Known for its drought tolerance and ability to grow in marginal soils, this variety maintains strong stems that also provide fodder for livestock, making it a dual-purpose crop.\u003c\/p\u003e\n\u003ch3 data-start=\"1149\" data-end=\"1168\"\u003eCulinary Uses\u003c\/h3\u003e\n\u003cp data-start=\"1169\" data-end=\"1591\"\u003eThe grain of Kawanda Sorghum is versatile in the kitchen. It can be ground into flour for flatbreads, porridges, or traditional fermented foods. The whole grains may be steamed, boiled, or popped like popcorn. In East Africa, it is often used in brewing local beverages, contributing both flavor and nutrition. Gluten-free and highly nutritious, sorghum is increasingly recognized as a healthy alternative grain worldwide.\u003c\/p\u003e\n\u003ch3 data-start=\"1593\" data-end=\"1611\"\u003eGrowing Tips\u003c\/h3\u003e\n\u003cp data-start=\"1612\" data-end=\"2166\"\u003eKawanda Sorghum thrives in warm climates and is best suited for USDA Zones 7–11. It prefers full sun and well-drained soil, tolerating sandy or loamy ground. Sow seeds directly into the soil once temperatures are consistently above 65°F. Plant 1 inch deep, spacing seeds 4–6 inches apart in rows 24–36 inches apart. Thin seedlings as needed to prevent overcrowding. This sorghum variety is highly drought tolerant but benefits from moderate watering during establishment. It can also serve as a windbreak or companion crop due to its tall, strong stalks.\u003c\/p\u003e\n\u003ch3 data-start=\"2168\" data-end=\"2193\"\u003eHarvesting Guidance\u003c\/h3\u003e\n\u003cp data-start=\"2194\" data-end=\"2658\"\u003eSorghum is ready for harvest about 90–120 days after planting, depending on growing conditions. Grains are mature when the panicles turn dry and hard, and seeds resist denting when pressed. Harvest by cutting the seed heads and drying them thoroughly before threshing to remove the grain. For fodder use, stalks can be cut earlier while still green and succulent. Proper post-harvest drying ensures long-term storage and preserves seed quality for future planting.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis special dual-use sorghum is one of the sweetest-stalked sorghum varieties in the world. Officially known as 'L. 26 Kawanda', it tested in the top 5 overall for sucrose content in a USDA trial of 1,211 sorghums in the government collection (at 12.3% sucrose — most fall into the 2.75 to 5.5% range). The grains are beige-colored, mild-flavored, and easily hand-threshed. Plants are tall, productive, and resilient, but they do usually require a long season. These seeds were produced by our friend and colleague Amirah Mitchell, founder of Sistah Seeds, in Philadelphia — and we wouldn't recommend trying this variety much farther north than the Mid-Atlantic. But African sorghums like this can be unpredictable, seeming to be more dependent on rain patterns for determining flowering date than any other factor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMany sorghums are listed in the government database as day-length sensitive, which usually means they won't begin to flower until too late in the season to produce seed in our region, but based on our experiences it's clear that many of these will produce seed early if there's a prolonged dry-spell in August — we presume this is because these sorghums have been adapted to the strict wet-season\/dry-season dichotomy of their place of origin. So it's certainly worth trying farther north. And in some years it might not produce in the Mid-Atlantic or even the Southeast, so we strongly recommend never planting all of your seed. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe're hopeful that by making this exciting variety available, we'll learn more about it over the coming years. And perhaps some of you might use it to develop new varieties adapted to your particular location. The history of this sorghum is rather opaque. We know that it came into the USDA collection in May of 1952, donated by grain expert Orrin Webster of the University of Nebraska. He got it, along with many other sorghums, from Nigeria. The recorded name, 'L. 26 Kawanda', however, indicates that it came out of the Kawanda Agriculture Research Institute (KARI) outside Kampala, Uganda, which has long had a reputation as one of the most important agricultural research institutions on the African continent. Founded by the British imperial government in 1937 on a former rubber plantation, KARI's colonialist founders originally focused most of their attention on cash crops like coffee and cotton. But over the years, and especially after Uganda's independence in 1962, the focus shifted to more local priorities, like bananas, cassava, sweet potatoes, legumes, millet, and sorghum. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs a 2011 report by the World Academy of Sciences put it, \"Research conducted on the hill in Kawanda has weathered Uganda’s turbulent political history to become a byword for quality African science.\" We have yet to find any information about the true origin of this sorghum, which our friends at the Experimental Farm Network, who introduced it to Amirah and to us, dubbed simply 'Kawanda', since 'L. 26 Kawanda' is such a mouthful, and no other sorghum variety currently bears the name 'Kawanda.' Old sources indicate that KARI mainly focused on plants collected in Uganda itself, or nearby Kenya and Tanzania, so we believe it's likely this variety originated in that region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"SISTAH SEEDS","offers":[{"title":"Default Title","offer_id":42624615416041,"sku":"05-5-005","price":4.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/products\/KawandaSorghum.jpg?v=1645757915"},{"product_id":"della-sorghum","title":"Della Sorghum","description":"\u003cp\u003e \u003cem\u003eSorghum bicolor subsp. bicolor \u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSeeds per pack ~ 70.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGermination 86% Oct 2025 (Packed for 2026). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eOrigins, Migration, and History of Domestication\u003c\/b\u003e\u003cbr\u003eDella Sorghum traces its lineage to the ancient domestication of \u003ci\u003eSorghum bicolor\u003c\/i\u003e in northeastern Africa, particularly in regions of present-day Sudan and Ethiopia, where sorghum emerged over 5,000 years ago as a drought-resilient staple grain. As pastoral and agrarian communities migrated across the African continent, sorghum diversified into numerous landraces adapted to local climates and cultural uses. Through trans-Saharan trade routes and later the forced migrations of the transatlantic slave trade, sorghum seeds traveled to the Americas, where African-descended farmers preserved and adapted them under new environmental conditions. Sorghum is commonly grown throughout Africa as a grain as well as for syrup.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDella Sorghum is an heirloom sweet sorghum variety with roots in the American South, where sorghum cane was grown extensively in the 19th and early 20th centuries for syrup-making. Sweet sorghum varieties like Della were cultivated as a regional staple before the widespread availability of refined sugar, with families producing rich, dark syrups from the pressed stalks. Passed down through generations, Della retains its heritage as a dependable syrup cane, prized for both its flavor and resilience in hot climates. With a stalk height rising up to 11 ft.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeveloped by Bob Harrison of Virginia Polytechnic Institute, it was released in December 1991. 'Della' matures about one week earlier than 'Dale' and about 6 days later than 'Sugar Drip'. Della is a backcross of 'Dale' — one of the modern sorghum-syrup-makers gold-standard varieties for excellent syrup quality — to an earlier maturing line. It is resistant to anthracnose and maize dwarf mosaic and is moderately susceptible to bacterial stripe. Della Sorghum was the first seed crop produced by Ujamaa Seeds, in cooperation with our friends at Serenity Farm in Benedict, Maryland, so it is a sentimental favorite! It's also a darn-good dual-use sorghum! These seeds were grown on the \u003ca href=\"https:\/\/ujamaafarms.com\/about-ujamaa\"\u003eUjamaa Cooperative Farming Alliance (UCFA)\u003c\/a\u003e seed farming training site in Maryland. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAppearance and Characteristics\u003c\/b\u003e\u003cbr\u003eDella Sorghum is a warm-season annual grain that typically grows 5–8 feet tall, with sturdy, upright stalks and broad, corn-like leaves. Its seed heads (panicles) are dense and slightly open, often displaying hues of reddish-brown to deep amber as they mature. The grains themselves are small, round, and firm, with a glossy finish. This variety is valued for its adaptability to heat and drought, as well as its ability to perform in marginal soils where other grains struggle. Like many heirloom sorghums, Della maintains genetic diversity, contributing to resilience against pests and environmental stress.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003cbr\u003eDella Sorghum is a versatile grain with deep cultural roots. The harvested grain can be milled into gluten-free flour for baking breads, flatbreads, and porridges, or cooked whole as a hearty grain similar to rice or barley. It can also be popped like popcorn for a nutritious snack. In some traditions, sorghum is used to produce syrups or fermented beverages. Its mild, slightly nutty flavor makes it adaptable across both savory and sweet dishes, aligning with traditional African, Southern U.S., and global grain-based cuisines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eGrowing Tips and Sow Depth\u003c\/b\u003e\u003cbr\u003eSorghum thrives in full sun and warm soil, making it ideal for USDA Zones 7–11, including regions like the Mid-Atlantic. Direct sow seeds after the last frost when soil temperatures reach at least 60°F (16°C). Plant seeds at a depth of ½ to 1 inch, spacing them 6–12 inches apart in rows spaced 18–36 inches apart. Della Sorghum is highly drought-tolerant once established but benefits from consistent moisture during early growth. It performs well in well-drained soils and does not require heavy fertilization, making it suitable for low-input and regenerative systems—an important trait for seed sovereignty and agroecological farming models.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e'Della' is more prone to lodging (dipping over) compared to 'Dale' and is more variable in plant height. It is similar to 'Dale' in syrup quality. The biggest advantage of 'Della' is that it matures one week earlier than 'Dale' and thus would let you start cooking a little earlier in the fall.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHarvesting Guidance\u003c\/b\u003e\u003cbr\u003eSorghum is typically ready for harvest 90–120 days after planting, when seed heads have fully matured and turned dry and firm, and grains are hard to the touch. Harvest by cutting the seed heads and allowing them to dry further in a well-ventilated area before threshing. Proper drying is essential to prevent mold and ensure long-term storage viability. Once threshed and cleaned, grains can be stored in airtight containers in a cool, dry place. For seed saving, select the healthiest, most vigorous plants to maintain the integrity and resilience of the Della Sorghum lineage.\u003c\/p\u003e\n\u003ch3 data-end=\"2306\" data-start=\"2281\"\u003eHarvesting Guidance\u003c\/h3\u003e\n\u003cp data-end=\"2887\" data-start=\"2307\"\u003eFor syrup production, the stalks are harvested when seed heads mature and stalks reach peak sweetness, typically about 100–120 days after planting. The seed heads are usually removed before pressing the cane. Stalks are stripped of leaves, cut, and immediately processed to preserve sugar content. For grain use, allow seed heads to fully mature and dry on the plant before harvesting. The grains can then be threshed and cleaned for storage. Syrup should be stored in sealed containers, while grain must be kept in a cool, dry place to maintain viability for food or seed-saving.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"UJAMAA SEEDS 2023","offers":[{"title":"Default Title","offer_id":44077344456937,"sku":"05-5-003","price":4.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/products\/sorghum_1200x_c6da1dac-8859-4c37-8c95-fd49abb80954.jpg?v=1670340704"},{"product_id":"sorghum-broom-corn-1","title":"Broom Corn Sorghum","description":"\u003cp\u003e\u003cem\u003eSorghum bicolor subsp. bicolor\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGermination rate 67%  Feb 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSeeds per pack ~ 100.   (Packed for 2026).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA pretty mix of sorghums used for making brooms after ripe seeds are stripped from panicles. Can be used for bird food. This is also a highly ornamental sorghum that can be grown as a seasonal screen, and the panicles make a great addition to fresh or dried flower arrangements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough commonly called \"Broom Corn\", \u003cem\u003eSorghum bicolor\u003c\/em\u003e is not truly corn. The stalks are similar to corn but they do not produce ears.  When harvested and dried, these stiff bristles are processed and bound to form broom heads and brushes and are also used for wreaths and other decorations. \u003c\/p\u003e\n\u003cp\u003eBroom corn heads can be harvested for brooms or ornamental uses anytime after the seed head develops. Harvesting and drying the seed heads at various stages of development results in varied appearances in the color of the seed.  As the plant matures, the seed heads will deepen in color and the seeds will become heavier and shiny.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"SUZANNE Z","offers":[{"title":"Default Title","offer_id":44122384793833,"sku":"05-5-002","price":3.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/products\/SORGHUM-BROOMCORN.jpg?v=1670963393"},{"product_id":"sorghum-ba-ye-qi","title":"Ba Ye Qi Sorghum (\"Six Leaf Uniform\")","description":"\u003cp\u003e\u003cem\u003eSorghum bicolor\u003c\/em\u003e  \u003c\/p\u003e\n\u003cp\u003eSeeds per pack ~ 70\u003c\/p\u003e\n\u003cp\u003eGermination: 89%  (Packed for 2026)\u003c\/p\u003e\n\u003cdiv class=\"flex-1 overflow-hidden\"\u003e\n\u003cdiv class=\"react-scroll-to-bottom--css-poyuf-79elbk h-full\"\u003e\n\u003cdiv class=\"react-scroll-to-bottom--css-poyuf-1n7m0yu\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-9\"\u003e\n\u003cdiv data-testid=\"conversation-turn-3\" class=\"w-full text-token-text-primary\"\u003e\n\u003cdiv class=\"px-4 py-2 justify-center text-base md:gap-6 m-auto\"\u003e\n\u003cdiv class=\"flex flex-1 text-base mx-auto gap-3 md:px-5 lg:px-1 xl:px-5 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem] group final-completion\"\u003e\n\u003cdiv class=\"relative flex w-full flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\n\u003cdiv class=\"min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 overflow-x-auto\" data-message-id=\"2c1344b0-7cf7-48ae-9a61-d17bdff77b20\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003cp\u003e\u003cb\u003eOrigins and History of Domestication\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eSorg\u003c\/span\u003ehum, scientifically known as \u003cem\u003eSorghum bicolor,\u003c\/em\u003e is a versatile cereal grain that belongs to the grass family Poaceae. It is one of the world's oldest cultivated crops, dating back to ancient Africa and India. Sorghum is valued for its resilience in harsh environments, making it a staple crop in regions with limited rainfall and poor soil conditions.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOriginally hailing from Inner Mongolia. Ba Ye Qi Sorghum\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e(“Six Leaf Uniform”)\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e is from the Nei Mongol autonomous region of northern China. This is one of the earliest sorghum varieties.  In China, sorghum is also used to make beer and liquor. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eSorghum is grown in diverse climates, ranging from arid to tropical regions. It thrives in areas with hot temperatures and low rainfall, making it suitable for cultivation in semi-arid and dryland regions. It is an important crop in parts of Africa, Asia, the Americas, and Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBa Ye Qi Sorghum is a grain sorghum (\u003cem\u003eSorghum bicolor\u003c\/em\u003e) shared as an heirloom-type selection from Inner Mongolia (Nei Mongol), northern China, and is often described as early maturing compared with many other sorghums. Sorghum as a crop has far deeper roots: the best-supported archaeobotanical and genetic evidence places sorghum domestication in northeast\/east Africa (the eastern Sahel \/ eastern Sudan region), followed by spread across Africa and into Asia through long-distance trade and farming migrations over millennia. In China, sorghum became a major grain and is also widely used in alcohol production, which helps explain why distinctive regional sorghums—like Ba Ye Qi—were maintained and selected for reliability and maturity timing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAppearance and Characteristics\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBa Ye Qi grows with a corn-like habit—upright stalks and broad leaves—until the seed head (panicle) emerges at the top. Growers often note a slightly silver-green cast to the foliage compared with corn when the two are side-by-side. As it ripens, Ba Ye Qi is commonly described as a red sorghum, with seed heads shifting toward brownish-red as kernels mature. Like many sorghums, it’s valued for tolerance of heat and lower moisture, and it can perform well even where soils are less-than-ideal, especially compared with corn.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBa Ye Qi’s grain can be used much like other food sorghums: the whole kernels can be cooked and served similarly to rice, and the grain can be ground into flour for baking and porridges. Sorghum flour is naturally gluten-free, and many cooks use it in breads, pancakes, and cookies (often blended with other flours for texture).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eGrowing Tips\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTreat Ba Ye Qi as a warm-season annual grain. Plant after your last frost once soils are warming and your weather has settled into consistently warm days; sorghum thrives with heat and sun and is commonly grown in dryland and semi-arid conditions. For home gardens, good results typically come from spacing plants so they can root and stand firmly (think “corn-like” culture), while still allowing enough airflow to reduce disease pressure; in blocks\/rows, sorghum also stands up better to wind. If birds are common in your area, expect increased pecking as heads approach maturity; some growers find that looser panicles can be harder for birds to perch on, and timely harvest is important.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eSowing Depth\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSow Ba Ye Qi shallow. Practical grower guidance consistently recommends about 1.5–2 inches deep or less, emphasizing that sorghum does not tolerate deep planting well.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHarvesting Guidance\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFor grain, let the heads dry down on the stalk until they turn brown\/red and kernels feel firm; for Ba Ye Qi specifically, wait until the heads are mostly brownish-red before harvesting. Cut mature seed heads, and if needed, dry them a few more days under cover with good airflow. For small-scale processing, a simple method is to rub or roll the heads against a screen (e.g., hardware cloth) so kernels drop through, then winnow (pouring grain between containers in front of a fan or breeze) to remove chaff.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ADAPTIVE","offers":[{"title":"Default Title","offer_id":46783539871977,"sku":"05-05-009","price":4.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUMBaYeQi.jpg?v=1710261952"},{"product_id":"grain-sorghum-white-african","title":"White African Sorghum","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSorghum bicolor subsp. bicolor\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSeeds per pack ~ 100\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination:\u003c\/strong\u003e 58%   (Packed for 2026)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eOne of the staples of ancient Egypt, grain sorghum is an ancient food. This tall-growing grass can be traced back to both Asia and Africa. White African Sorghum is a dual-purpose grain and syrup sorghum that grows 9-10 ft tall and produces white seeds partially enclosed by a black glume. As a grain, sorghum can be transformed into a flour and made into flatbreads, gluten-free loaves and other baked goodies. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe waxy coating on the plant’s leaves helps the plant retain water, an adaptation helpful in seasons and regions of intense heat.  It can be cooked as a whole grain and eaten like rice or couscous or milled into grits. As a sweetener, sorghum cane can be pressed into delicious fresh juice, which can then be boiled down into syrup or fermented into alcohol. Since it is highly drought-tolerant, White African sorghum can grow in harsh environments where other plants tend not to flourish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eWhite African Sorghum is originally from South Africa and was one of the first sorghum varieties to be grown in the United States in the 1850’s, under the name \"Enyama Imphee.\" It was primarily grown for syrup but was largely abandoned with the development of sweeter varieties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"TOMIA MACQUEEN","offers":[{"title":"Default Title","offer_id":46988344131817,"sku":"05-5-010","price":4.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUMWHITEAFRICAN.jpg?v=1713269632"},{"product_id":"grain-m61-perennial-sorghum","title":"M61 Perennial Sorghum","description":"\u003cp\u003e\u003cem\u003eSorghum bicolor\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eApproximately ~ 70 seeds per packet\u003c\/p\u003e\n\u003cp\u003eGermination: 90%  Packed for 2026\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSorghum traces its lineage to the ancient domestication of \u003ci\u003eSorghum bicolor\u003c\/i\u003e in northeastern Africa, particularly in regions of present-day Sudan and Ethiopia, where sorghum emerged over 5,000 years ago as a drought-resilient staple grain. As pastoral and agrarian communities migrated across the African continent, sorghum diversified into numerous landraces adapted to local climates and cultural uses. Through trans-Saharan trade routes and later the forced migrations of the transatlantic slave trade, sorghum seeds traveled to the Americas, where African-descended farmers preserved and adapted them under new environmental conditions. Sorghum is commonly grown throughout Africa as a grain as well as for syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMany folks grow M61 Perennial as an annual, Under the right conditions it can be grown as a perennial because our friend Nate Kleinman of the Experimental Farm Network has successfully grown this variety as a perennial in New Jersey. M61 Perennial Sorghum is believed to have been selected from an interspecific hybrid between \u003c\/span\u003e\u003cem\u003eSorghum bicolor\u003c\/em\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cem\u003eSorghum halepense\u003c\/em\u003e\u003cspan\u003e. Some plants have plump, light-orange, easy to thresh grain, while others have a more tightly clasping glume and may be optimally used for cover crop and\/or compost biomass production. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eSorghum bicolor\u003c\/i\u003e, commonly known simply as sorghum, is a versatile cereal grain plant that is cultivated for food, fodder, and biofuel. It is a drought-tolerant crop, making it especially valuable in arid and semi-arid regions. Sorghum is native to Africa and has been cultivated for thousands of years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSorghum plants typically grow between 2 to 4 meters (6 to 13 feet) tall. The plant has a thick, cane-like stem that can store water, aiding its drought resistance. The leaves are long and narrow, similar to corn (maize) leaves, with a waxy coating that reduces water loss. Sorghum produces a large, open, branched flower head (panicle) that can vary in color from white to deep red, depending on the variety. The seeds are small, round, and vary in color from white, yellow, red, brown, to black.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eGrowing Tips:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSorghum thrives in warm climates and needs a temperature range of 25°C to 30°C (77°F to 86°F) for optimal growth. It is highly tolerant of heat and can survive in temperatures up to 40°C (104°F). It is drought-resistant but requires 400 to 600 mm (16 to 24 inches) of rainfall during its growing season. However, it can survive with less water due to its efficient water usage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eSoil Requirements:\u003c\/b\u003e Sorghum grows well in a variety of soils, from sandy loams to heavy clay soils. However, it prefers well-drained, loamy soils with good organic matter. The ideal soil pH for sorghum is between 6.0 and 7.5, although it can tolerate slightly acidic to neutral soils. Before planting, till the soil to a fine texture, ensuring good soil-to-seed contact. Incorporating organic matter or compost can enhance soil fertility.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003ePlanting:\u003c\/b\u003e Sow sorghum seeds after the last frost date when the soil temperature reaches at least 18°C (65°F). Use a seed rate of approximately 8 to 12 kg per hectare (7 to 10 pounds per acre) for grain sorghum. Adjust the rate depending on the variety and intended use (grain, fodder, etc.). Space rows 60 to 90 cm (24 to 36 inches) apart with a seed spacing of 10 to 15 cm (4 to 6 inches) within the row. Plant the seeds 2 to 5 cm (0.8 to 2 inches) deep, depending on soil moisture and type.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eFertilization:\u003c\/b\u003e Sorghum has moderate nutrient requirements. Apply nitrogen (N), phosphorus (P), and potassium (K) based on soil tests. A general recommendation is to apply 50 to 100 kg of nitrogen per hectare, with proportional amounts of phosphorus and potassium. Split nitrogen applications, with one-third applied at planting and the remainder during early growth stages.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWatering \u0026amp; Weed Control:\u003c\/b\u003e While sorghum is drought-tolerant, regular watering during the early stages of growth is beneficial. Reduce watering as the plant matures, especially in regions with low rainfall. Keep the field weed-free during the early growth stages. Use pre-emergence herbicides if necessary, and practice mechanical weeding or inter-row cultivation to manage weeds. Sorghum is a resilient crop that can be grown in various environments, making it a valuable addition to agricultural systems, especially in regions facing water scarcity.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003ePest and Disease Management:\u003c\/b\u003e Common pests include aphids, armyworms, and sorghum midge. Monitor the crop regularly and apply insecticides as needed. Sorghum can be affected by fungal diseases such as anthracnose and grain mold. Use disease-resistant varieties and practice crop rotation to minimize disease pressure.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHarvesting:\u003c\/b\u003e Harvest when the grain is hard and has reached physiological maturity, typically when the moisture content is around 20-25%. Dry the grain to 12-14% moisture for safe storage. Harvest forage sorghum when the plants are at the soft dough stage for optimal nutritional content. Rotate sorghum with legumes or other non-cereal crops to improve soil health and reduce pest and disease buildup.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"ADAPTIVE","offers":[{"title":"Default Title","offer_id":47704736170217,"sku":"05-05-011","price":4.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUMM61Perennial.jpg?v=1724336238"},{"product_id":"mennonite-sorghum","title":"Mennonite Sorghum","description":"\u003cp\u003e\u003cem\u003eSorghum bicolor subsp. bicolor \u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSeeds per pack ~ 100.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGermination 76% Oct 2024  (Packed for 2025). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSorghum traces its lineage to the ancient domestication of \u003ci\u003eSorghum bicolor\u003c\/i\u003e in northeastern Africa, particularly in regions of present-day Sudan and Ethiopia, where sorghum emerged over 5,000 years ago as a drought-resilient staple grain. As pastoral and agrarian communities migrated across the African continent, sorghum diversified into numerous landraces adapted to local climates and cultural uses. Through trans-Saharan trade routes and later the forced migrations of the transatlantic slave trade, sorghum seeds traveled to the Americas, where African-descended farmers preserved and adapted them under new environmental conditions. Sorghum is commonly grown throughout Africa as a grain as well as for syrup.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMennonite Sorghum (\u003ci\u003eSorghum bicolor)\u003c\/i\u003e is a historic heirloom variety preserved by Mennonite communities in the United States, particularly in Kansas and the Midwest. It traces its roots to the 19th-century migration of Mennonites from Russia, who brought this drought-tolerant grain as part of their agrarian heritage. It is valued for both syrup production and grain, making it a versatile, multi-use crop.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAppearance: \u003c\/b\u003eThis tall sorghum cultivar typically reaches 8–10 feet in height, producing strong, cane-like stalks with red-tinged seed heads. The seeds themselves are small, shiny, and reddish-brown. The upright panicles ripen in late summer to early fall, and the juice-rich stalks are prized for syrup making.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"tab-stops: list .5in;\"\u003e\u003cb\u003eCulinary Uses: \u003c\/b\u003eThe stalks are crushed to extract a sweet juice that’s boiled down into traditional sorghum syrup (sometimes called sorghum molasses), used as a sweetener on biscuits, cornbread, and pancakes. The grain can be ground into flour or used whole in porridge, soups, or as a gluten-free grain alternative. The plant is also suitable for animal fodder after syrup extraction.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"tab-stops: list .5in;\"\u003e\u003cb\u003eGrowing Tips: \u003c\/b\u003eSow directly in warm soil (65°F and above), spacing 6–8 inches apart in rows 30–36 inches apart. Thrives in full sun and heat; highly drought-tolerant once established. Prefers well-drained, moderately fertile soil; avoid waterlogged conditions. Requires minimal fertilization; weed early and water during establishment. Wind-pollinated, so allow enough spacing for air circulation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"tab-stops: list .5in;\"\u003e\u003cb\u003eHarvesting:\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/b\u003eFor syrup: Harvest stalks when the seed heads begin to harden and the juice is sweet—typically 100–120 days after planting. For grain: Let the seed heads fully dry on the stalk before cutting. Harvest when the seeds are hard and rub off easily. Cut canes near the base for syrup, then strip leaves and crush for juice. For long-term use, dry the grain thoroughly and store in a cool, dry place.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"tab-stops: list .5in;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" title=\"Sorghum Growing Guide\"\u003eSORGHUM GROWING GUIDE \u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"SESE","offers":[{"title":"Default Title","offer_id":48294212894953,"sku":"05-05-012","price":4.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/MENNONITESORGHUM_1.jpg?v=1744820168"},{"product_id":"coral-sorghum","title":"Coral Sorghum","description":"\u003cp\u003e \u003cem\u003eSorghum bicolor subsp. bicolor \u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSeeds per pack ~ 70.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGermination: 94% Mar 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"850\" data-start=\"54\"\u003e\u003cstrong data-end=\"77\" data-start=\"54\"\u003eOrigins and History\u003c\/strong\u003e\u003cbr data-end=\"80\" data-start=\"77\"\u003eCoral Sorghum is an heirloom variety belonging to \u003cem data-end=\"162\" data-start=\"130\"\u003eSorghum bicolor subsp. bicolor\u003c\/em\u003e, one of the oldest cultivated grains in the world. Sorghum was first domesticated in Africa more than 5,000 years ago, with archaeological evidence tracing its origins to regions of Sudan and Ethiopia. From there, it spread across the African continent, Asia, and later to the Americas through trade and migration. The Coral Sorghum variety is known for its striking coral-colored seed heads, often grown by traditional farmers and seed keepers preserving the vibrant diversity of heritage sorghums. Its lineage reflects centuries of adaptation to dry climates and marginal soils, making it a resilient crop with deep cultural roots in African and African-diasporic farming traditions.\u003c\/p\u003e\n\u003cp data-end=\"850\" data-start=\"54\"\u003eOur seeds are sourced from Southerm Exposure Seed Exchange (SESE) who acquired seeds from Nate Kleinman of the Experimental Farm Network (EFN). \u003cspan style=\"font-size: 0.875rem;\"\u003eVia the USDA's seed bank,  \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eKleinman cites the Shilluk\/Chollo people of Malakal, South Sudan as historic cultiva\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003etors of Coral Sorghum. The \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eShilluk\/Chollo people\u003c\/span\u003e\u003c\/span\u003e are among the most historically significant sorghum cultivators along the Nile corridor, where agriculture, ecology, and culture intersect in deeply rooted ways. \u003c\/span\u003eThe Shilluk homeland stretches along the fertile banks of the White Nile near Malakal, an environment uniquely suited to flood-recession agriculture.\u003c\/p\u003e\n\u003cp data-end=\"1414\" data-start=\"852\"\u003e\u003cstrong data-end=\"886\" data-start=\"852\"\u003eAppearance and Characteristics\u003c\/strong\u003e\u003cbr data-end=\"889\" data-start=\"886\"\u003eCoral Sorghum is named for its beautiful pinkish-coral panicles that shimmer in sunlight as they mature. The plants typically reach 5 to 7 feet in height, producing upright, compact seed heads filled with medium-sized, rounded grains. The foliage is a rich green, turning golden toward harvest, and the stems are sturdy and drought-tolerant. Like other heirloom sorghums, Coral Sorghum exhibits exceptional adaptability to hot, arid conditions, with an extended root system that supports it through periods of low rainfall.\u003c\/p\u003e\n\u003cp data-end=\"1988\" data-start=\"1416\"\u003e\u003cstrong data-end=\"1433\" data-start=\"1416\"\u003eCulinary Uses\u003c\/strong\u003e\u003cbr data-end=\"1436\" data-start=\"1433\"\u003eThe grains of Coral Sorghum are versatile and mildly sweet, suitable for use as a whole grain, ground into flour, or popped like popcorn. Sorghum flour is naturally gluten-free and often used in breads, porridges, and flatbreads across Africa and Asia. The syrup extracted from some sweet varieties can be used as a natural sweetener similar to molasses, though Coral Sorghum is primarily cultivated for grain and ornamental use. When cooked, the grains retain a pleasant chew and subtle nutty flavor, making them ideal for pilafs, salads, and soups.\u003c\/p\u003e\n\u003cp data-end=\"2615\" data-start=\"1990\"\u003e\u003cstrong data-end=\"2031\" data-start=\"1990\"\u003eGrowing Tips (Zones and Sowing Depth)\u003c\/strong\u003e\u003cbr data-end=\"2034\" data-start=\"2031\"\u003eCoral Sorghum thrives in USDA Hardiness Zones\u003cstrong\u003e \u003c\/strong\u003e7 through 11, preferring full sun and well-drained soil. It performs best in warm climates where daytime temperatures remain above 75°F (24°C). Sorghum is a heat-loving crop that should be planted only after the danger of frost has passed. Sow seeds ½ to 1 inch deep, spacing them 4–6 inches apart in rows 24–30 inches apart. The crop is tolerant of poor soils but benefits from moderate fertility and consistent moisture during germination and early growth. Once established, it is notably drought-hardy and low-maintenance.\u003c\/p\u003e\n\u003cp data-end=\"3265\" data-start=\"2617\"\u003e\u003cstrong data-end=\"2640\" data-start=\"2617\"\u003eHarvesting Guidance\u003c\/strong\u003e\u003cbr data-end=\"2643\" data-start=\"2640\"\u003eHarvest Coral Sorghum when the seed heads turn fully coral-pink to light tan and the grains become hard and glossy. This typically occurs about \u003cstrong data-end=\"2818\" data-start=\"2787\"\u003e1\u003c\/strong\u003e00–120 days after planting, depending on climate. To harvest, cut the panicles and allow them to dry in a warm, shaded, well-ventilated area for one to two weeks. Once dry, the seeds can be threshed by hand or with light mechanical agitation. Store the cleaned grains in airtight containers in a cool, dry place to maintain quality. If grown for ornamental use or seed saving, allow the panicles to dry fully on the stalk before cutting to ensure mature seed development.SES\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"SESE","offers":[{"title":"Default Title","offer_id":49263067103465,"sku":"05-05-013","price":4.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/CORALSORGHUM.jpg?v=1761665674"},{"product_id":"sugar-drip-sorghum-copy","title":"Sugar Drip Sorghum","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cem\u003eSorghum bicolor subsp. bicolor\u003c\/em\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeeds per pack ~ 100\u003c\/p\u003e\n\u003cp\u003eGermination: 71% Nov 2025 (Packed for 2026)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eOrigins, Migrations, and History of Domestication\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDella Sorghum (\u003ci\u003eSorghum bicolor\u003c\/i\u003e) traces its lineage to the ancient domestication of Sorghum bicolor in northeastern Africa, particularly in regions of present-day Sudan and Ethiopia, where sorghum emerged over 5,000 years ago as a drought-resilient staple grain. As pastoral and agrarian communities migrated across the African continent, sorghum diversified into numerous landraces adapted to local climates and cultural uses. Through trans-Saharan trade routes and later the forced migrations of the transatlantic slave trade, sorghum seeds traveled to the Americas, where African-descended farmers preserved and adapted them under new environmental conditions.  Sorghum is commonly grown throughout Africa as a grain as well as for syrup.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSugar Drip Sorghum is a traditional heirloom sorghum long prized in the American South for its sweetness and versatility. It is one of the earliest-maturing syrup sorghums, likely derived from African introductions carried to the Americas during the 19th century. By the mid-1800s, it had become a favored variety for small farmers seeking a reliable source of both grain and cane syrup. Its name reflects its reputation for “dripping with sugar,” producing high-yielding stalks that are especially suited for molasses-making.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAppearance and Characteristics\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis heirloom sorghum grows as a tall, graceful plant, typically reaching 6–8 feet in height. The stalks are slender but juicy, rich with sweet sap that makes them excellent for pressing. Sugar Drip matures earlier than many other sorghum varieties, producing seed heads that are compact and golden to reddish-brown at maturity. Its early maturity makes it a dependable choice in areas with shorter growing seasons.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe primary use of Sugar Drip Sorghum is in syrup production. The stalks can be crushed to extract juice, which is then boiled down into a dark, rich, and flavorful molasses-like syrup—a staple sweetener in Southern kitchens for baking, glazing meats, or drizzling over biscuits and cornbread. Beyond syrup, the grain heads may also be harvested for livestock feed or, when processed properly, for human consumption as a gluten-free grain.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eGrowing Tips\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSugar Drip Sorghum thrives in USDA Zones 5–9, preferring full sun and warm weather. It tolerates drought once established but benefits from consistent watering during early growth and heading stages. Seeds should be sown directly into warm soil, at a depth of about ½ to 1 inch, with spacing of 6–8 inches apart in rows 24–36 inches wide. Because it matures earlier than many varieties (often within 100–110 days), it is an excellent option for northern growers or those seeking staggered harvests.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHarvesting Guidance\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFor syrup production, the stalks should be harvested when the seed heads reach the soft dough stage, ensuring maximum sugar content in the canes. The juice should be pressed and processed immediately for best quality. If grown for grain, allow the seed heads to fully mature and dry on the plant before threshing. As with all sorghums, proper curing and storage are important to maintain sweetness and prevent spoilage.\u003c\/p\u003e\n\u003cp data-start=\"2042\" data-end=\"2463\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/SORGHUM_GROWING_GUIDE.pdf?v=1677451216\" target=\"_blank\"\u003e\u003cstrong\u003eSORGHUM GROWING GUIDE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"TYLER NEITZEY","offers":[{"title":"Default Title","offer_id":49971161039081,"sku":"05-5-007","price":4.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/products\/SORGHUM-SUGARDRIP.jpg?v=1671678469"},{"product_id":"nerum-boer-sorghum","title":"Nerum Boer Sorghum","description":"\u003cp\u003e\u003cem\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Lactuca sativa\"}' data-sheets-userformat='{\"2\":45571,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":15374745},\"12\":0,\"15\":\"Arial\",\"16\":12,\"18\":1}'\u003eSorghum bicolor subsp. bicolor\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eApproximately ~ 70 seeds per packet\u003c\/p\u003e\n\u003cp\u003eGermination 77% Jan 2026 Packed for 2026\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eOrigins, Migration, and History of Domestication\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNerum Boer Sorghum, a traditional heirloom form of \u003ci\u003eSorghum bicolor\u003c\/i\u003e subsp. \u003ci\u003ebicolor\u003c\/i\u003e, traces its origins to the ancient sorghum-growing regions of northeastern Africa, particularly Sudan and surrounding parts of the Nile Valley and Sahel. Sorghum is considered one of the world’s oldest cultivated grains, with evidence of domestication dating back more than 5,000 years in Africa. Sudan became an important center of sorghum diversification due to its varied climates, seasonal rainfall patterns, and long history of farming communities selecting plants for drought tolerance, grain production, stalk sweetness, and adaptation to local soils. Through centuries of trade, migration, and cultural exchange across Africa and into the Middle East, numerous regional sorghum landraces developed.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNerum Boer Sorghum represents this long tradition of farmer-led seed selection and preservation. Like many Sudanese heirloom sorghums, it was likely maintained through generations of seed saving by small-scale farmers. Sorghum later spread globally through trade routes and the movement of African peoples, eventually becoming an important crop in parts of Asia, the Americas, and the Caribbean. Our seeds for this sorghum variety are sourced from Experimental Farm Network.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAppearance and Characteristics\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAccording to our friends at Experimental Farm Network (EFN), where we sourced our seed stock this variety is \u003cspan\u003efrom the Shilluk people Malakal, South Sudan.\u003c\/span\u003e EFN notes that \"\u003cspan\u003eNerum Boer can be considered the fraternal twin of 'Coral', similar in most every way except for its brown seeds ('Coral' is purple).\"\u003c\/span\u003e Nerum Boer Sorghum is typically a tall, upright grain sorghum with strong cane-like stalks and broad green leaves adapted to hot climates. Plants commonly grow between 6 and 12 feet tall depending on rainfall, soil fertility, and growing conditions. The seed heads are often dense and somewhat compact, carrying small rounded grains that may range in color from tan and bronze to reddish-brown. Like many African heirloom sorghums, this variety is valued for its hardiness and ability to thrive under drought and high heat conditions. The deep root system helps the plant tolerate dry weather better than many modern cereal crops. Sorghum’s sturdy stalks also make it useful as a windbreak and for erosion control in diversified farming systems.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eUses\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSudanese heirloom sorghums such as Nerum Boer have historically served multiple purposes within farming communities. The grain can be ground into flour for flatbreads, porridges, and traditional grain dishes. Sorghum is naturally gluten-free and remains an important staple food across much of Africa. The grain may also be cooked whole, fermented, or used in traditional beverages. In addition to human consumption, the stalks and leaves are commonly used as livestock fodder, especially during dry seasons when pasture grasses become limited. Some traditional sorghums are also used for broom-making, thatching, syrup production, or biomass. Because of its resilience, sorghum remains highly valued in sustainable agriculture and food security initiatives in arid and semi-arid regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eGrowing Tips and Sow Depth\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNerum Boer Sorghum grows best in full sun and warm weather, thriving in temperatures between 75°F and 95°F. It performs well in a wide range of soils but prefers fertile, well-drained ground with moderate organic matter. Sorghum is especially valued for its drought tolerance once established, though consistent moisture during early growth improves germination and stand development. In Maryland and similar climates, seeds should be planted after all danger of frost has passed and soil temperatures reach at least 65°F. Sow seeds approximately ½ to 1 inch deep in rows spaced 24 to 36 inches apart. Thin seedlings to allow roughly 6 to 10 inches between plants. Sorghum benefits from good air circulation and moderate fertility but generally requires fewer inputs than corn. Because tall plants may become top-heavy in rich soils, avoid excessive nitrogen fertilization.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHarvesting Guidance\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNerum Boer Sorghum is generally harvested when the seed heads have fully matured and dried on the stalk. Grain heads typically change color and become firm as they ripen, while the stalks begin drying down. Depending on climate and growing conditions, harvest usually occurs 90 to 120 days after planting. Seed heads can be cut by hand and further dried in a sheltered, well-ventilated location before threshing. Once thoroughly dry, the grain can be rubbed or beaten free from the seed heads and cleaned through winnowing or screening. Properly dried sorghum stores well for long periods when kept in cool, dry conditions. Gardeners saving seed should select healthy plants with strong stalks and desirable grain characteristics to preserve the traditional qualities of this heirloom Sudanese sorghum.\u003c\/p\u003e","brand":"EFN","offers":[{"title":"Default Title","offer_id":51132154609897,"sku":"05-05-014","price":4.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/files\/NerumBoerSorghum.jpg?v=1779977340"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6938\/4169\/collections\/SORGHUM-STRIPPING-2023.jpg?v=1775937502","url":"https:\/\/ujamaaseeds.com\/collections\/sorghum.oembed","provider":"UJAMAA SEEDS","version":"1.0","type":"link"}