Sorghum

White African Sorghum

Introduced to the USA in 1857 by Leonard Wray from Natal, South Africa, under the name Enyama; it was later named White Mammoth and then White African. This variety produces 10-foot tall stalks that make great, sweet syrup that is perfect for hot waffles and pancakes. White seeds can be used to grind for flour.

 

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