Benne (Sesame)

Sesamum indicum

Seeds per packet ~ 125

Germination: 95%  Jul 2024, Packed for 2025

Origins and History

Benne, also known as sesame (Sesamum indicum), is one of the world’s oldest oilseed crops, with domestication traced back over 3,000 years to Africa and India.  Believed to have originated in India, and domesticated in Africa since at least the time of the Pharaohs. Even today, the east African nation of Sudan produces the largest crop of sesame seeds. It traveled across trade routes into the Middle East and Asia, where it became an integral part of food and culture.

In the Americas, benne was brought through the transatlantic slave trade, particularly to the Carolinas, where African-descended people cultivated it and preserved traditional uses. Today, heirloom benne is celebrated as a culturally meaningful seed, especially in African American foodways and Southern heritage cuisine. The term "benne," comes from the Gullah-Geechee people (descendants of formerly enslaved people who developed a unique culture living in relative isolation on the Sea Islands of Georgia and South Carolina.

Appearance and Characteristics

The benne plant is an upright annual reaching 2–4 feet tall, with lance-shaped green leaves and delicate tubular flowers that can be white to pale pink. After pollination, the plant produces slender, oblong pods filled with small, flat seeds that can range in color from ivory to tan, brown, or black. Seeds are highly aromatic, with heirloom benne often noted for its richer, more complex flavor compared to modern sesame.

Culinary Uses

Benne seeds are prized for their nutty taste and versatility. They can be eaten raw, toasted, or pressed for oil. In African American traditions, heirloom benne is used in breads, stews, rice dishes, and notably in “benne wafers,” a signature sweet of the Lowcountry. The seeds also enrich sauces, garnish vegetables, and add protein and depth to both savory and sweet dishes. Unlike some modern sesame, heirloom benne retains its bold aroma and flavor after cooking. Sesame benne seeds are a common ingredient in Southern cuisine, especially in dishes from the Lowcountry region. They are often toasted to enhance their flavor and used in a variety of recipes, such as: cookies, rice, grits, salads, and seasoning.

Growing Tips

Benne thrives in warm climates and performs well in USDA Zones 7–11, though it can be grown as a summer annual in cooler regions. Sow seeds directly into well-drained soil after danger of frost, at a depth of about ¼ inch, spacing plants 6–12 inches apart. The crop prefers full sun and tolerates drought once established, though consistent moisture during early growth ensures strong stands. It grows best in sandy or loamy soils with good drainage, making it suitable for many Southern gardens.

Harvesting Guidance

Benne is typically ready to harvest 90–120 days after sowing. As the pods mature, they dry and split open, releasing seeds—a process called “shattering.” To prevent loss, harvest just before pods fully split, cutting stems and allowing them to dry upside down in bundles over a cloth to catch the falling seeds. Once dry, seeds can be shaken or threshed free, cleaned, and stored in airtight containers in a cool, dry place. Properly stored, heirloom benne seeds retain their flavor and viability for several years.