Black Sorghum - Millet (Sorghum Nigrum) Black Witches Broom Non GMO Black Ornamental Grass Heirloom Grain
Height 90 cm 12 ft
This heirloom cereal grain, (also known as Black Witches Broom in craft circles) has been around for centuries. Sorghum belongs to the grass family Poaceae. It is small, round, and usually white or pale yellow; this variety is black - and red, brown, and purple are also grown. Sorghum is the fifth most produced cereal crop in the world.
Nutritional: Black Sorghum provides fiber, protein, and this grain is a high in antioxidants; a high fiber and gluten free grain that can be readily used to create artisan breads with a dark color. Sorghum has a mild, earthy flavor ; it has the taste and texture similar to wheat berries, and the flour is known as being the most wheat-like gluten free flour.
Not only good for you but this extremely striking and hardy annual grass has dramatic sprays that are absolutely ideal for adding height and architectural interest to your borders; perfect for use as a stand alone feature plant as well.
Large green-gold to bronze flower heads of Sorghum nigrum majestically rise above the foliage for a spectacular summer to fall display. And it also makes an excellent choice for everlasting dried flowers! And it also makes an excellent choice for everlasting dried flowers if you don't want to eat it!
- Full sun
- Well draining soil
- Sorghum is a heat-loving plant. It grows best in climates with long summers.
- Note: direct sow in spring after all risk of frost has passed.
- Matures in 40-45 days
- In the garden, plant sorghum by hand, 1 ½ in deep, in clumps of four 4 seeds per hole. Planting seeds at a deeper depth is fine for sandy soils, especially if the soil moisture is very dry, however deep planting may hinder stand establishment when conditions are cool and wet
- Space the holes 18 to 24 in apart. Planting 4 seeds should yield about three 3 uniform stalks and heads, enough to make a few dried arrangements if you're growing them for ornamental use.
- Narrow row spacing helps to discourage lodging due to adjacent plants supporting broken stalks.
- When the grain is ripe, the plant still has green foliage. Don't wait for the foliage to dry to harvest the grain. Sorghum reaches the stage of physiological maturity when the grain's water content is around 35%.
- Harvest: harvest only the grain heads with a minimum of leaves and stalks. Cleaning sorghum requires sieving out larger particles and trash rather than sifting out the fines from the seeds. If you use rotary screens, remember that the grain falls through the screen and the trash is retained so use over a non plastic vessel for easier removal.
- Soaking the sorghum grains overnight assists with improving the texture, makes them easier to chew, and greatly improves their cooking time. Popped sorghum is a popular snack in India, where it is called jowar dhan.- similar to popcorn but is much smaller. Not recommended for use in an air popper.
- In a medium saucepan, add sorghum to water. Bring to a boil, reduce to a simmer and let cook for 1 hour or until tender. Stir occasionally, add water if necessary, then drain and serve.
- Seed Count: 50