Peas
Sorghum
Indian Red Popping - Sorghum
Ref : G0941
- Sorghum bicolor
Bag of 20 grams
This variety from India, 2 to 3 m high, has red to black seeds. They are eaten toasted, like "popcorn", in flour or whole.
The leaf sheaths of Sorghum bicolor, rich in anthocyanin, are used as a natural red dye. This use is widespread in Africa.
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in the ground
Sow light-colored, directly in place, in well-warmed soil, in rows 60 cm apart. Cover with 2 cm of fine soil. After emergence, thin out to leave one plant every 30 cm.
Sorghum needs a lot of heat to ripen.
April
April, May, June
August, September, October
in the ground
sunny
low
clayey, limestone, humus, sandy
reheated, sec
Sorghum bicolor
20 grams
Red, Black
From 200 to 300 cm
India
This variety originated in India, where the basic seeds were collected by Texas organic grower Ken Hargesheimer, who shared them with Baker Creek Heirloom Seeds.
