An Old-World Grain Is Making A Modern Comeback As A Nutritional Powerhouse - Tasting Table

"Sorghum is one of the world's oldest cultivated grains, domesticated around 8,000 B.C. and grown in Africa, India, and the Middle East. Bred and well adapted to necessity, it spread across the regions through tribal movement, a hardy and bountiful plant that could reliably deliver a harvest despite the harsh environmental conditions and poor soils of the region. All parts of the plant have a utility,"

"Sorghum grows on about a third of the water corn needs and doesn't rely heavily on fertilizer, making it one of the most sustainable, resource-efficient cereal grains in commercial rotation. The grain itself is small and pale gold, naturally gluten-free, with a mild sweetness and a texture somewhere between barley and brown rice. Whole, it cooks into a mildly earthy base for grain bowls or salads, with a much lower glycemic index than rice."

Sorghum is an ancient, widely cultivated grain domesticated around 8,000 B.C. and grown across Africa, India, and the Middle East. The crop is hardy, adapted to poor soils and harsh environments, and historically spread through human movement. The plant has multiple uses beyond grain, including broomcorn varieties. Sorghum requires far less water and fertilizer than corn, making it a sustainable option for commercial rotations. The grain is naturally gluten-free, mildly sweet, and versatile in whole or ground form, and breeding advances have expanded its productive range across the United States.

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