Brown Seed Sesame Seeds - (Sesamum indicum)
- Seed Count::
- Approx 100 seeds per pack
- Days to Germination::
- 3 - 6 days @ 68 - 86 °F
- Direct sow or transplant
- Light Preference::
- Full sun
- Soil Requirements::
- Well-drained, moderately fertile soil. No tolerance for high salt or wet soils.
- Frost intolerant
- From bottom up as seed pods turn brownish black
Brown Seed Sesame - Powerhouse
Brown Seed Sesame is high in protein and oil, as well as vitamins and minerals, due to the deep root structure making it an excellent whole food for the home gardener or small scale farmer. It is easy to grow with significant heat, drought, disease and insect resistance for crops in arid or marginal areas, or as a back-up or emergency crop in case the main food crops fail.
An annual herb grown for its edible seeds in long pods. Tropical and heat loving, it thrives wherever cotton can be raised. Dried seeds taste nutty; their flavor is dramatically increased by toasting. Seeds are dry roasted and used whole in cooking or ground and used as a paste for flavor.
Sesame is a strong, slender annual growing to about 3 – 6 feet tall with slender, dark-green leaves and inch-long trumpet-shaped pale pink to light purple flowers which flow along its square stem. Can be grown in cooler climates, but seed production only happens with 90 – 120 days of warm weather. Start inside and transplant into warm soil for decoration in northern gardens.
Needs moderate soil moisture for seed germination and early plant growth followed by dry weather for seed ripening. Seed pods mature from the bottom up and turn brownish black before bursting open. Sesame has a long, extensive taproot that drills down for moisture and brings up nutrients for following season crops. Used as a cover crop to improve soil.
Sesame has been valued for its ability to grow in drier areas and climates that won’t support other food crops. It needs little attention and once its taproot becomes established it is fairly drought tolerant.
Native to Africa and the warmer parts of Asia, sesame is one of the earliest recorded staples for food and oil in China, Japan, and India as well as ancient Greece. Both Babylonian and Assyrian records from about 4,000 years ago mention sesame. Egyptians and Persians made bread with sesame flour and Romans crushed the seeds and used the butter like we use tahini today.
Sesame seeds have some of the highest oil amounts of any seed and is one of the oldest domesticated oil seed crops with well over 3,000 years of use.
Most often used as a condiment because of their striking color, black sesame can be used in shakes, smoothies, yogurts and sprinkled in salads and on sandwiches to add color, flavor and nutrition.
Dried seeds taste nutty; their flavor is dramatically increased by toasting. Seeds are dry roasted and used whole in cooking or ground and used as a paste for flavor.
Ongoing research is finding that sesame seeds are effective as a health-boosting food that is easy to enjoy and use in our daily dishes.