Kassaby Sorghum
Sorry we have run out of stock for this item. Please check back later.
Sorghum bicolor
Approximately 70 seeds per pack.
Germination ~ 94% Aug 2024 (Packed for 2025)
A 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.
Origins and History
Kassaby 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.
Appearance and Characteristics
Kassaby 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.
Culinary Uses
The 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.
Growing Tips (Vegetation Zones and Sow Depth)
Kassaby 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.
Harvesting Guidance
Harvest 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.
