Ba Ye Qi

Inner Mongolian heirloom. Plump, reddish seed heads are quick and easy to process by hand. This gluten-free grain can be cooked similarly to brown rice and used in place of rice, quinoa, couscous, or traditional sorghum porridge. In China, sorghum is also utilized for brewing beer and distilling liquor. This variety thrives in less-than-ideal growing conditions. Matures exceptionally early at 90 days.