Have you ever heard that expression, "everything old is new again?" That is most certainly the case with a lot of foods these days making a comeback (we're looking at you, ). But perhaps the oldest things to be new again would be ancient grains. Think: , wild rice, farro... you know, anything that's made its way into trendy and .
One such ingredient making its way back onto menus and store shelves is sorghum. But what is sorghum exactly? You've probably heard of it in one of its many iterations, especially if you're from the South.
Though it's not as popular as it once was, sorghum has been a staple in the southern half of the country for centuries and is making a resurgence thanks to its versatility, nutritional content, and flavor.
Technically speaking, sorghum is a flowering plant in the grass family. It arrived from Africa and thrived in the warmer, dryer plains climate because it needs less water to grow. Also called broomcorn, it was cultivated widely by the 1800s as a grain for human consumption, used to feed livestock, and even made bristles for brooms (hence the alternative name).
But surely you're wondering, what is it used for in the 21st century? Well, we're here to share all the sorghum facts and why it may end up in your kitchen sooner than later.
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Maybe we should ask what sorghum used for to shorten the list, because it is quite a useful ingredient! Its most enduring form is sorghum syrup, which is a sweetener extracted from the stalks of the plant.
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