Dale Sugar Sorghum
(Sorghum bicolor) Popular sorghum variety developed in 1970 for use in syrup production. Tall (10-12') plants produce dense stalks with chalky white centers and high sugar content. To make syrup, stalks are fed through a press, releasing a sugary juice which is then cooked down into a sweet syrup. Sorghum Syrup has a sweet, molasses-like flavor and is traditionally served on hot biscuits, pancakes, and grits. A good, homegrown alternative to cane sugar for those looking to maximize self-sufficiency. "Dale" is leaf anthracnose and stalk rot resistant. 90-100 days to harvest.
CULTURE: After danger of frost has passed, sow seeds 4" apart, 1/2" deep in rows 30" apart. Under ideal conditions, germination will occur in 7-10 days. Once seedlings are established, thin to one plant every 8".
(Sorghum bicolor) Popular sorghum variety developed in 1970 for use in syrup production. Tall (10-12') plants produce dense stalks with chalky white centers and high sugar content. To make syrup, stalks are fed through a press, releasing a sugary juice which is then cooked down into a sweet syrup. Sorghum Syrup has a sweet, molasses-like flavor and is traditionally served on hot biscuits, pancakes, and grits. A good, homegrown alternative to cane sugar for those looking to maximize self-sufficiency. "Dale" is leaf anthracnose and stalk rot resistant. 90-100 days to harvest.
CULTURE: After danger of frost has passed, sow seeds 4" apart, 1/2" deep in rows 30" apart. Under ideal conditions, germination will occur in 7-10 days. Once seedlings are established, thin to one plant every 8".
