Sorghum

Overview. Sorghum is a warm-season grass native to Africa. It is typically an annual, though some varieties are perennial. Its starchy grain can be cooked like rice or ground into flour or meal, and its stalks can be used for building material or brooms.

Sowing. Sow sorghum seed outdoors once the soil has warmed to about 60 to 65 °F (16 to 18 °C). Plant the seeds 1 to 2 inches (2.5 to 5 cm) deep. Sorghum is propagated by seed and needs a warm, sheltered spot in full sun.

Soil and water. Sorghum grows quickly in moist but well-drained soil, and it tolerates dry conditions. It grows on a wide range of soils, but yields are best when the soil pH is about 6 to 6.5.

Weeding. Early weed control matters, because sorghum grows slowly as a seedling and is vulnerable to weeds. Cultivating before planting removes most weeds and gives the young plants a head start.

Maintenance. The plant is listed as needing high maintenance.

Birds. Birds, especially blackbirds and sparrows, can be a major problem as the grain fills, when the kernels are high in sugar. Birds and rodents are drawn to the seed heads.

Insects and disease. Aphids, American bollworm and borers are common insects on this plant, and fungal, bacterial and nematode diseases are common. Some sources describe it as generally pest-free and disease-free.

Spreading. It grows rapidly and can be aggressive, outcompeting other plants.

Harvest. The edible seeds ripen from September to October. Growers commonly harvest the grain when its moisture is about 13% to 15%.

Storage. Store the grain at 11% to 13% moisture to limit losses and keep its quality.

Immature plants. Don’t eat the leaves or stems of immature sorghum plants, because they are poisonous to people and animals. The toxicity can increase after frost, drought or trampling.