Sorghum is a wholesome complete grain filled with fiber, protein, and a number of micronutrients.
It grows in pink, bronze, yellow, tan, white, or black clusters atop stalks all the way through the so-called “sorghum belt” of the U.S.—a line of states stretching from South Dakota to Texas. Actually, regardless that it’s now not all the time a standard menu merchandise or home-cooked aspect, extra sorghum is grown in the US than in some other nation.
That mentioned, this plant originated in Northern Africa, the place its roots stretch again (actually and figuratively) to eight,000 B.C. Along side meals like amaranth, quinoa, and chia, its long historical past earns sorghum the identify of an “historic” grain.
By no means attempted sorghum? You’re in for a nutty, earthy, chewy deal with. The person grains may also be cooked to create a facet dish similar to quinoa (regardless that they do take longer to melt up). You’ll be able to drop sorghum into soups and stews, pack it into burger-like patties, or use it as the bottom of a delectable grain bowl.
Sorghum is naturally gluten-free, so it’s a perfect selection for other people with bother digesting gluten. But even so its versatility as an on a regular basis meals, sorghum may be used to make sorghum molasses, some alcohols, and farm animals feed.
The opposite bonus: sorghum’s sustainability. It’s extraordinarily environment friendly at the usage of daylight and water, which makes it tolerant to drought and is helping preserve herbal sources. The Nationwide Sorghum Manufacturers have even trademarked it as The Useful resource Keeping Crop™.