So in Japan, sorghum is considered to be a trendy health food (it is called 'takakibi'), and is quite expensive at health food stores. Some cafes also sell sorghum burgers.
I bought a pack of sorghum seeds last year (at the health food store, of course), and planted about fifteen stalks in my garden.
The good news is that they grew extremely well. The bad news is that I have no idea how to process the grain. I have read tons of articles, but most of them seem to be geared for people who have threshing machines and other equipment. I can`t afford to buy anything expensive so that I can process my grain. I left it on the stalk outside for many weeks, so it is plenty dry. Then I brought it in, and it is still sitting in vases around the kitchen.
I don`t want to make flour out of it, but just want to get it to a state where I can cook the whole grain.
The season to plant it here is May, and I would love to grow this grain all over the garden, if I knew that I would be able to eat it afterwards! Does anyone have advice for processing sorghum on a small scale?
Also, I was removing the stalks from last year, and it was really difficult! I had to do a lot of digging and pulling to get all of the old stalks out. Is that what everyone does? Or maybe most people are not growing sorghum in their home garden? I have a large quantity of seeds left, and I think it will make some good meals, if I can figure out how to get it off of the stalk and into a pot.
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