Mennonite Sorghum
Sorghum bicolor subsp. bicolor
Seeds per pack ~ 100.
Germination 71% (Packed for 2025).
Mennonite Sorghum (Sorghum bicolor) 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.
Appearance: This 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.
Culinary Uses: The 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.
Growing Tips: Sow 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.
Harvesting: For 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.
