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{"id":4536576016499,"title":"Sorghum (Milo) Seeds - White - Organic","handle":"sorghum-milo-seeds-white-organic","description":"\u003cp\u003eCertified Organic By OTCO. 85 to 90 Days to harvest. These Whole White Sorghum Grain Seeds have their husk on. These certified organic sorghum seeds are available in a range of sizes and come in resealable packaging.\u003c\/p\u003e\n\u003c!--split--\u003e \n\u003ch2\u003eOrganic White Sorghum (Milo) Seeds\u003c\/h2\u003e\n\u003ch3\u003eSorghum as a garden plant\u003c\/h3\u003e\n\u003cp\u003eSorghum is drought resistant and thrives in full sun with healthy, well-draining soil of at least 60 degrees Fahrenheit. Consider supplementing your soil with fertilizer before planting. Hand plant sorghum around 2 inches deep, with 4 seeds in each space. Make sure the holes are spaced 1.5-2 feet apart to discourage overcrowding. Planting sorghum in this way should produce about 3 stalks per 4 seeds planted, which should produce enough for decorative uses.\u003c\/p\u003e\n\u003cp\u003eFor a greater yield, plant sorghum seeds every 4 inches down the row. The yield per plant is about 1\/10 of a pound.\u003c\/p\u003e \n\u003ch3\u003ePopular Uses\u003c\/h3\u003e\n\u003cp\u003eSorghum is naturally gluten-free and can be a great substitute for gluten-containing cereals. Sorghum can be used as a rice substitute, in baking, or even popped like popcorn! Sorghum can make a great addition to salads or soups and stews. Sorghum is also used to make syrup and a number of alcoholic beverages that are similar to whiskey and rum.\u003c\/p\u003e \n\u003cul\u003e\n\u003cli\u003eSoups and stews\u003c\/li\u003e\n\u003cli\u003eSalads\u003c\/li\u003e\n\u003cli\u003eBreakfast foods\u003c\/li\u003e\n\u003cli\u003eBaking\u003c\/li\u003e\n\u003cli\u003eSyrups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHistory\u003c\/h3\u003e\n\u003cp\u003eSorghum likely originated in Africa and has been found in archaeological sites dating back 8,000 years. Not long after this, sorghum made its way to Asia during trade.\u003c\/p\u003e \n\u003cp\u003eSorghum was first referenced by Benjamin Franklin in the mid-1700s, where he mentioned its use in broom making. Now, the US is the number one producer of sorghum in the world. 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These Whole White Sorghum Grain Seeds have their husk on. These certified organic sorghum seeds are available in a range of sizes and come in resealable packaging.\u003c\/p\u003e\n\u003c!--split--\u003e \n\u003ch2\u003eOrganic White Sorghum (Milo) Seeds\u003c\/h2\u003e\n\u003ch3\u003eSorghum as a garden plant\u003c\/h3\u003e\n\u003cp\u003eSorghum is drought resistant and thrives in full sun with healthy, well-draining soil of at least 60 degrees Fahrenheit. Consider supplementing your soil with fertilizer before planting. Hand plant sorghum around 2 inches deep, with 4 seeds in each space. Make sure the holes are spaced 1.5-2 feet apart to discourage overcrowding. Planting sorghum in this way should produce about 3 stalks per 4 seeds planted, which should produce enough for decorative uses.\u003c\/p\u003e\n\u003cp\u003eFor a greater yield, plant sorghum seeds every 4 inches down the row. The yield per plant is about 1\/10 of a pound.\u003c\/p\u003e \n\u003ch3\u003ePopular Uses\u003c\/h3\u003e\n\u003cp\u003eSorghum is naturally gluten-free and can be a great substitute for gluten-containing cereals. Sorghum can be used as a rice substitute, in baking, or even popped like popcorn! Sorghum can make a great addition to salads or soups and stews. Sorghum is also used to make syrup and a number of alcoholic beverages that are similar to whiskey and rum.\u003c\/p\u003e \n\u003cul\u003e\n\u003cli\u003eSoups and stews\u003c\/li\u003e\n\u003cli\u003eSalads\u003c\/li\u003e\n\u003cli\u003eBreakfast foods\u003c\/li\u003e\n\u003cli\u003eBaking\u003c\/li\u003e\n\u003cli\u003eSyrups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHistory\u003c\/h3\u003e\n\u003cp\u003eSorghum likely originated in Africa and has been found in archaeological sites dating back 8,000 years. Not long after this, sorghum made its way to Asia during trade.\u003c\/p\u003e \n\u003cp\u003eSorghum was first referenced by Benjamin Franklin in the mid-1700s, where he mentioned its use in broom making. Now, the US is the number one producer of sorghum in the world. It is grown primarily in the ‘Sorghum Belt’ which ranges from Texas to South Dakota.\u003c\/p\u003e \n\u003cp\u003eSorghum is becoming more popular as a crop to grow for human consumption, but its use as ethanol, food for livestock, and global export are its primary uses. Sorghum is the 5th most important cereal crop in the world.\u003c\/p\u003e \n\u003ch3\u003eHealth Benefits\u003c\/h3\u003e \n\u003cp\u003eSorghum is rich in antioxidants that combat free-radicals. Sorghum has high levels of magnesium and manganese, both of which play an important role in cellular processes. Like other whole grains, sorghum is rich in fiber. The American Heart Association states that diets high in fiber may lower cholesterol and improve heart health. Sorghum is naturally gluten-free and is a great whole grain option for those affected by celiac disease.\u003c\/p\u003e \n"}
Mountain Valley Seed Company

Sorghum (Milo) Seeds - White - Organic

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Certified Organic By OTCO. 85 to 90 Days to harvest. These Whole White Sorghum Grain Seeds have their husk on. These certified organic sorghum seeds are available in a range of sizes and come in resealable packaging.

Organic White Sorghum (Milo) Seeds

Sorghum as a garden plant

Sorghum is drought resistant and thrives in full sun with healthy, well-draining soil of at least 60 degrees Fahrenheit. Consider supplementing your soil with fertilizer before planting. Hand plant sorghum around 2 inches deep, with 4 seeds in each space. Make sure the holes are spaced 1.5-2 feet apart to discourage overcrowding. Planting sorghum in this way should produce about 3 stalks per 4 seeds planted, which should produce enough for decorative uses.

For a greater yield, plant sorghum seeds every 4 inches down the row. The yield per plant is about 1/10 of a pound.

Popular Uses

Sorghum is naturally gluten-free and can be a great substitute for gluten-containing cereals. Sorghum can be used as a rice substitute, in baking, or even popped like popcorn! Sorghum can make a great addition to salads or soups and stews. Sorghum is also used to make syrup and a number of alcoholic beverages that are similar to whiskey and rum.

  • Soups and stews
  • Salads
  • Breakfast foods
  • Baking
  • Syrups

History

Sorghum likely originated in Africa and has been found in archaeological sites dating back 8,000 years. Not long after this, sorghum made its way to Asia during trade.

Sorghum was first referenced by Benjamin Franklin in the mid-1700s, where he mentioned its use in broom making. Now, the US is the number one producer of sorghum in the world. It is grown primarily in the ‘Sorghum Belt’ which ranges from Texas to South Dakota.

Sorghum is becoming more popular as a crop to grow for human consumption, but its use as ethanol, food for livestock, and global export are its primary uses. Sorghum is the 5th most important cereal crop in the world.

Health Benefits

Sorghum is rich in antioxidants that combat free-radicals. Sorghum has high levels of magnesium and manganese, both of which play an important role in cellular processes. Like other whole grains, sorghum is rich in fiber. The American Heart Association states that diets high in fiber may lower cholesterol and improve heart health. Sorghum is naturally gluten-free and is a great whole grain option for those affected by celiac disease.

 
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