Sorghum is an herb that is widely used for its medicinal benefits; it is indigenous to Africa, although it was domesticated in India before recorded history, a decoction of the seeds can be made into a paste for skin problems and irritation.
The grains are also a diuretic and a decoction of the seeds can be made using 2 ounces of them in 2 pints of water, boiled down to one pint. It is used in the treatment of kidney and urinary complaints.
It is rich in phosphorous and potassium and also contains calcium and sodium. It is high in fibre and has both Omega-3 and -6 fatty acids present.
It has potent antioxidant properties and is gluten free which makes it a good alternative grain for those with gluten allergies.
The stem is used to reduce tubercular swellings. It is also used for anaemia sufferers and as a blood purifier and tonic. The tea made from the seeds are excellent remedy for coughs, bronchitis as well as chest ailments.
It is a very effective medicinal herb to treat cancer including lung cancer; it is also beneficial for anaemia, diabetes, high cholesterol, osteoporosis, pains in the body, headache, cataract, inflammation, sickle cell as well as constipation.
Sorghum is one of the main staple cereal grains in hot, dry tropics. Sorghum also has small amounts of various B vitamins.
One cup serving of sorghum (100 grams) provides 38 mg of thiamine, 4.3 mg of niacin and 0.15 mg of riboflavin. It helps in relieving loss of appetite, food allergies, diarrhoea and aids rapid recovery.
The sprouted seed can be eaten raw, and is sometimes added to salads. Sorghum is a staple food in some regions, where it is often fermented (lactic acid fermentation) before being eaten.
Before using any herbal supplement it is best to contact a health care provider before use.