Although sorghum is the fifth most widely grown cereal crop globally, it is not well known in the US. The Whole Grains Council has declared sorghum to be the grain of the month of June.
In North America, sorghum is mostly grown to make silage for animal feed and used as biomass in the production of ethanol. Many varieties of the tall plant are native to Africa, Asia, and Australia, where it thrives in areas prone to drought. Sorghum stalks are high in sugar, and can be crushed to yield a sweet juice.
Ben Franklin wrote about the use of sorghum as a crop. It was likely brought to this country by enslaved Africans. In addition to food for humans and animals, the fibrous stalks are made into brooms, earning sorghum the nickname “broomcorn.”
With its many varieties and multiple uses, sorghum is an important crop. The US is now the world’s largest producer, although sorghum syrup is no longer a common staple on breakfast tables here.
Sorghum is naturally gluten-free, and has high natural antioxidant levels. It may have several health benefits, including protection against insulin resistance, managing cholesterol, and inhibiting cancerous tumor growth. In addition to being a good source of fiber, sorghum seeds provide manganese, magnesium, phosphorus, and vitamin B3.
Sorghum grains are easily cooked in water or broth, with a grain to liquid ratio of 1:3. More commonly eaten in the South, sorghum may appear in Cajun or Creole recipes. When cooked, the grains can be stored in the refrigerator or freezer, and quickly reheated in the microwave. Sorghum grains can be ground into flour. The seeds can even be popped like popcorn!
Sorghum has been part of human diet for at least 8,000years. Are you ready to try cooking another ancient grain?
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