Sorghum bicolor (Sorghum) medicinal herb is a plant that is native to Northern Africa. It is grown lavishly in arid regions and it stands up well in drought conditions so it is now commonly cultivated in tropical and subtropical areas.
It is an annual herb which belongs to the Poaceae family. The American Heritage Dictionary describes it as an Old World grass with several varieties.
The common names are Chicken corn, Alboroto, Creole corn, Jerusalem corn, Kafir corn, Sorghum, Durra, Jowari as well as Maicillo guinea corn.
The medicinal properties are demulcent, diuretic, antioxidant, tonic, anti-inflammatory as well as anthelmintic.
It is fairly rich in protein, B vitamins, calcium, significant nitrogen, amino acids, fats in addition to various other constituents, vitamins and minerals, fiber and as well as carbohydrates. The whole plant may be used as medicine.
The seeds or grains are edible and they are a basic staple in Africa, the Middle East, West Indies as well as Latin America. The seeds are grounded into a meal, and it can also be grounded into flour to make bread.
This can also be used to make porridge and other staple meals and they can be popped just like popcorn and eaten in the same manner.
Noted as a forage, the grain is also used to feed animals. It is cultivated in the United States mainly for the feeding of animals and is seen as having almost the same nutritional values as corn.
It is a very effective medicinal herb to treat cancer including lung cancer, anemia, diabetes, high cholesterol, osteoporosis, pains in the body, headache, cataract, inflammation, sickle cell anemia as well as constipation.
In Korea, it is usually cooked with rice, or alternatively the flour that is made from the grains is used for making a cake known as susu bukkumi.
The plant is used to make a rich syrup which is a natural sweetener and it may also be used with pancakes or any other way you may choose to use the sorghum syrup.
The tea made from the seeds are excellent remedy for coughs, bronchitis as well as chest ailments.
The grains are primarily used as wheat substitutes in gluten-free recipes and products. The seeds of sorghum bicolor are also used to make beer.
Updated February 29, 2020