Della Sorghum
Sorghum bicolor subsp. bicolor
Seeds per pack ~ 70.
Germination 86% Oct 2025 (Packed for 2026).
Origins, Migration, and History of Domestication
Della Sorghum 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.
Della 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.
Developed 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 Ujamaa Cooperative Farming Alliance (UCFA) seed farming training site in Maryland.
Appearance and Characteristics
Della 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.
Culinary Uses
Della 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.
Growing Tips and Sow Depth
Sorghum 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. '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.
Harvesting Guidance
Sorghum 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.
Harvesting Guidance
For 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.
