Ref: DS_20

DESCRIPTION AND VIRTUES OF SORGHUM LEAVES
Let’s first talk about sorghum: it is a millenary cereal from Africa. It is a source of vegetable protein, but it also provides all the essential amino acids to the body and especially it is gluten-free.
Sorghum is therefore particularly suitable for vegetarians, vegans and those who are gluten intolerant.
It also contains important amino acids such as iron, calcium and potassium.
Now let’s talk about its leaves: they look like those of corn but are reddish at the base of the stem to green on their tips.
In Africa, especially in Benin, they are cut and dried to serve as a base for infusion. Because of their iron content, they are used to detoxify the blood and therefore help fight anemia.
They are also part of the recipe for a West African dish, «waakye», based on red beans and rice: their infusion in the preparation gives the dish a beautiful rosacea color.
Their load of amino acids makes it the flagship drink of young breastfeeding mothers because in addition to increasing lactation, they boost energy and provide the right nutrients that will pass to the baby through breastfeeding.
The infusion also replaces the baby’s water bottle to fight physiological jaundice or jaundice related to breastfeeding, as well as colic.
TIPS FOR USE
Boil in a liter of water 2 tablespoons of sorghum leaves, let infuse 30 minutes then filter.
You can drink up to 3 cups a day of this infusion.
You can even infuse them with Moringa leaves for a greater iron intake.
Sorghum leaves also accompany the local Ghanaian dish called Waakye, which is similar to chili con carne.
Its reddish color and light aroma leaves a special aroma to this dish.

PRECAUTIONS

It is not recommended to consume Sorghum leaves in pregnant women.

Store in a cool and dry place and away from light.