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.

Botanical Origins of Sesamun indicum

Sesamum indicum, commonly known as sesame, is one of the world’s oldest oilseed crops, belonging to the family Pedaliaceae. Its wild relatives are distributed primarily in sub-Saharan Africa and parts of the Indian subcontinent. The most probable center of origin is thought to be Africa, where several wild Sesamum species still grow, particularly in Ethiopia. However, genetic and archaeological evidence also points to an early secondary center of domestication in the Indian subcontinent, where the species has been cultivated for millennia. The crop’s drought tolerance and adaptability to marginal soils contributed to its early success as a dependable source of edible oil.

History of Domestication

Domestication of Sesamum indicum likely occurred over 3,000 years ago. Archaeological remains from the Indus Valley Civilization (around 2500–2000 BCE) suggest sesame was already under cultivation in ancient India, where it may have been domesticated from the wild species S. mulayanum. In ancient Mesopotamia, sesame oil was valued both for cooking and for ritual uses, indicating its early trade and cultural significance. The plant’s small seeds, high oil content (up to 60%), and relatively easy extraction process made it a vital early oilseed crop. Selective cultivation favored non-shattering seed pods, increased seed size, and improved oil quality.

Spread and Diversification

From its centers of domestication, sesame spread widely through early trade routes. It reached China by at least 2000 BCE, where it was used in traditional medicine and culinary preparations. Ancient Egyptian records also reference sesame as a food and medicinal oil, and the Greeks and Romans later adopted it into their diets. Over centuries, Sesamum indicum diversified into numerous landraces and varieties adapted to local climates—ranging from black and brown to white-seeded forms—each associated with distinct cultural and culinary uses. Today, sesame is cultivated in more than 70 countries, with major production centers in India, China, Sudan, Myanmar, and Nigeria. Its genetic diversity reflects centuries of human selection for flavor, seed color, oil content, and adaptability, making it both an ancient and continually evolving crop of global significance.