Sorghum, Kassaby (Organic)
Sorghum bicolor. 110 days.
White seeded grain sorghum with beautiful, dense seed heads. Plants grow to 12′ tall. Although Kassaby is a grain type, the stalks are wonderful to chew on and almost sweet enough to pass as sugarcane. Sorghum does not always mature seed at our latitude, but with an early sowing, Kassaby will make it. Sorghum is one of the world’s most important food crops, however it is under appreciated in North America. We like the biscuit flavor of sorghum flour, using it in recipes such as cookies, flat breads, and porridge. We received our stock seed from Nate Klineman of the Experimental Farm Network in New Jersey. He trialed many sorghum varieties from the USDA GRIN gene bank and found Kassaby to be one of the best for ease of growing and yielding viable seed. Originally from South Sudan.
Sorghum does best when direct sown 1/4” deep, spaced at 10”-12” centers. May also be transplanted. Plant as early in the season as possible, when soil has warmed and danger of frost has passed.
Harvest and Seed Saving
Harvest for grain or seed when seed heads are dry. Save seed from 10 – 20 plants. Test for dryness with a hammer; dry kernels shatter. Thresh by hand or by dancing. No isolation is necessary for this self-pollinating corn relative.