Sorghum are tropical, tall growing, usually annual species and belong to a broad genus from tropical and temperate climates on all continents. They makes dense terminal and lateral inflorescences followed by small dark brown to almost black seeds on arching stems with maturity. Seeds are edible and are roasted and ground for the preparation of a flour for baking bread. For any rich, well drained, rather rocky soil in full sun.
Sow in any rich, well drained substrate at some 20°C under glass in early spring. Carefully transplant seedlings to their final spot in the garden after the last freezing nights from end of spring to early summer.
20 seeds per package.