Peas
Sorghum
White African Sugar - Sorghum
Ref : G0612
- Sorghum bicolor
Bag of 20 grams
This ancient variety produces an abundance of white seeds with black skin. The very sweet stalks are also eaten.
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
mid-season
20 grams
White
From 200 to 300 cm
Africa
1850
This ancient African variety was introduced to the United States around 1850 by Leonard Wray of South Africa. It was cultivated in South Carolina under the name "Enyama Imphee".
Leonard Wray
