Wild sorghum

Sorghum propinquum

grain

Small grain of a wild sorghum two to three metres tall, from riverbanks and roadsides of tropical Asia, eaten in times of famine.

Origin

From southern India to southern China

Season (United States)

all year round

Preparation

The grains are winnowed and washed, then cooked into porridge.

Molecules

In small amounts, not counted Arabinoxylans · Magnesium · Insoluble fibers

Did you know?

Long ago it crossed with cultivated sorghum and gave rise to Johnson grass, one of the worst weeds on the planet.