sorghum seed for planting Korjaj Sorghum – UJAMAA SEEDS

sorghum seed for planting Korjaj Sorghum – UJAMAA SEEDSSorghum bicolor subsp. bicolor. Seeds per pack ~ 70 Germination 92% (March 2024) Packed for 2025 Origins and History Korjaj Sorghum is a traditional African heirloom variety, deeply rooted in the farming traditions of the Sahel and East African regions where sorghum has been cultivated for thousands of years. Sorghum is one of the worlds oldest cereal grains, domesticated in the Horn of Africa over 4,000 years ago. Korjaj, like many landrace types,

Sorghum bicolor subsp. bicolor. 

Seeds per pack ~ 70 

Germination 92% (March 2024) Packed for 2025

Origins and History

Korjaj Sorghum is a traditional African heirloom variety, deeply rooted in the farming traditions of the Sahel and East African regions where sorghum has been cultivated for thousands of years. Sorghum is one of the world’s oldest cereal grains, domesticated in the Horn of Africa over 4,000 years ago. Korjaj, like many landrace types, was selected by smallholder farmers for its resilience to drought, adaptability to poor soils, and its ability to produce reliable harvests under challenging conditions. This variety has been preserved through generations, often grown in mixed fields with millet or cowpeas as part of traditional intercropping systems.

Appearance and Characteristics

Korjaj Sorghum is a tall, upright grass that can reach 6–10 feet in height, with sturdy stalks that resist lodging. Its seed heads are compact and often semi-loose, carrying small, rounded grains that range from pale cream to reddish-brown. The leaves are long and strap-like, similar to corn, and the plant develops a strong root system that helps it thrive in dry climates. The grain is highly valued for its nutty flavor, while the stalks can also be used for fodder or even for brewing.

Culinary Uses

The grains of Korjaj Sorghum are versatile and serve as a staple food in many African cuisines. They can be ground into flour to make flatbreads, porridges, and dumplings, or cooked whole in pilafs and soups. In some traditions, the grain is malted and used for brewing local beers. Because sorghum is naturally gluten-free, it is increasingly appreciated as an alternative flour in baking. The slightly sweet stalk juice may also be chewed fresh or boiled down to syrup in some cultures.

Growing Tips (Zones and Sowing Depth)

Korjaj Sorghum thrives in USDA Zones 8–11, though it can also be grown as an annual in Zones 6–7 with long, hot summers. It requires full sun and prefers well-drained soils, though it can tolerate marginal land better than many grains. Seeds should be sown directly into warm soil after the danger of frost has passed. Plant seeds 1–1.5 inches deep, spacing them about 4–6 inches apart in rows 24–36 inches apart. Sorghum is drought-tolerant but benefits from consistent watering during the early growth stages. Minimal fertilizer is needed, though organic compost can improve yields.

Harvesting Guidance

Korjaj Sorghum is typically ready to harvest about 100–120 days after planting, once the seed heads turn dry and hard. To test for maturity, rub a seed between your fingers; if it resists denting, it is ready. Cut entire seed heads with a knife or sickle and allow them to dry thoroughly in a well-ventilated area. Once dry, thresh by hand or by gently beating the heads to free the grains. Store cleaned seed in airtight containers in a cool, dry place. If desired, stalks can be cut earlier for fodder or allowed to stand until dry for use as fuel or craft material.

Background on this Stock

'Korjaj' is a lovely white-seeded grain sorghum from the war-torn region of Darfur in western Sudan. Ujamaa member Nate Kleinman, co-founder of the Experimental Farm Network, cut his teeth as an activist working to bring international attention and assistance to the people of Darfur during the height of the genocide there in 2004-2007, so he has particularly strong feelings about this plant. It bears mentioning that Darfur is still home to some of the most internally-displaced people of anywhere in the world. The genocide and war — which never truly ended — have left scars in Darfur that will never heal. It is our fervent hope that someday we will be able to return this sorghum to Darfuri villages where the indigenous people live in peace and security and prosperity. 

This was one of the first sorghums Nate grew with success. He writes this about it: "While we always approach the plant with reverence and respect, mixed with sorrow about the state of the communities where it was developed, it has always responded with the plant equivalent of joy. It seems to succeed wherever we try it. When other sorghums fail, this one thrives. It is an early sorghum, no doubt an adaptation for the arid climate of Darfur, but this has allowed it to perform well for us even in upstate New York." Nate and EFN donated these seeds to Ujamaa this year, grown in southern New Jersey. The seeds of this sorghum are rather flatter than most, but they are bright white and tasty. Seedheads are densely packed with seeds. The plants are relatively short (between 4 and 6 feet usually), and very uniform. It has relatively sweet and juicy stalks, so might be good as a dual-use sorghum, but we haven't tried making syrup from it yet (largely because the stalks are relatively short). The unripe seed-heads, harvested when still green can be threshed by hand by holding them in a pillowcase and beating them with a broomstick, then the green seeds are boiled or steamed to make an utterly delicious food. (In India, green sorghum prepared like this is called "ponk," but it is also eaten green in Sudan and South Sudan, and probably other places as well.)

The original source for the seeds was the USDA, and the variety has been in the USDA's collection for over 70 years, since it was collected by a plant explorer named C.O. Grassl. He was in Sudan in 1945 as part of a massive USDA seed collection program. The original aim of the program, delayed by World War II, was to find varieties for crossing with the common sweet sorghums of the time. Those were good for syrup, but the stalk juice didn't crystallize well, so it wasn't a viable alternative to sugarcane or beets, and the USDA hoped to find or create varieties with sugar that would crystallize. 'Korjaj' ranges in height from 5 to 12 feet, depending on where it's grown, and it can develop a sweet stalk good for syrup production when it grows tall enough.

SORGHUM GROWING GUIDE