Sorghum

Sorghum (Sorghum bicolor) is a tall, robust annual grain grass originating from Africa and the Indian subcontinent, grown worldwide in tropical and subtropical climates. Plants form dense clumps reaching up to 4 metres in height, producing compact seed heads of small, round grains 2–4 mm in diameter. It is exceptionally heat- and drought-tolerant, making it one of the most resilient staple grains available. Sorghum demands warm soil, full sun, and a long frost-free growing window to reach full grain maturity.

Growing

Direct sow outdoors once soil temperature has reached and stabilised at 18 °C at sowing depth — cold soil causes poor germination and weak stands. Sow seeds 1.5–2.5 cm deep (shallower in heavy soils, deeper in sandy soils). Space plants 25–35 cm apart within rows, with rows 60–75 cm apart. In Nordic or short-season climates, start indoors 4–6 weeks before outdoor soil temperatures reliably reach 18 °C and transplant carefully to minimise root disturbance. Germination occurs within 7–14 days under optimal warmth.

Care

Sorghum is low-maintenance once established. Water deeply but infrequently; it tolerates short dry spells far better than most grains. Apply a balanced fertiliser at sowing and a nitrogen top-dressing when plants reach knee height. Weed aggressively in the first few weeks before the crop canopy closes — after that, sorghum's vigorous growth outcompetes most weeds. No staking is required; stems are naturally sturdy. Avoid waterlogged soils.

Harvest

Grain is ready when seed heads have dried on the plant, individual grains have hardened and turned their mature colour (cream, red, or brown depending on variety), and grain moisture drops to around 20 % or below. Cut seed heads with shears or a sickle and hang or lay them to dry further in a warm, well-ventilated space until grain moisture reaches approximately 12–14 % before threshing. The harvest window is narrow — roughly 14 days — before shattering losses increase.

In the kitchen

Whole sorghum grain is cooked like rice or wheat berries and used in porridges, grain salads, and pilafs. It can be popped like popcorn for a light snack. Milled into flour, it is used in flatbreads, injera, and gluten-free baking. Sorghum syrup is made by pressing the stalks of sweet varieties. The grain has a mild, slightly nutty flavour and a pleasantly chewy texture.

Storing

Store dried, threshed grain in airtight containers in a cool, dark, dry location; properly dried grain keeps for 2–3 years. Sorghum flour is more perishable — store in an airtight container in the refrigerator for up to 3 months or freeze for up to 12 months. Cooked sorghum grain keeps refrigerated for up to 5 days or frozen for 3 months.