Sorghum (pitimi)
Sorghum vulgare
Sorghum
pitimi
Petit mil
Sorghum vulgare
Traditionally used
Diarrhea, dysentery, stomach pain, cough, fever, urinary problems, diabetes, anemia
Prepared as
The grain is boiled in water at a rolling boil for 45-60 minutes to make a nourishing porridge or drink, often sweetened with cane sugar or honey. For medicinal tea, the leaves and young shoots are steeped in hot water (just below boiling) for 15-20 minutes, taken 1 cup 2-3 times daily for digestive issues and to strengthen the blood. The roots can be decocted by simmering for 30 minutes in water, consuming 1/2 cup twice daily as a tonic for weakness and anemia.
In three languages
Kreyòl — Dyare, disenteri, doulè vant, tous, lafyèv, pwoblèm pipi, diabet, anemi
Français — Diarrhée, dysenterie, maux d'estomac, toux, fièvre, troubles urinaires, diabète, anémie
Safety
Safety notes for this plant are still being written. Until they are, treat it with a cautious hand.
Plants can look similar and be misidentified — always verify with a local herbalist or guide before use.
Kept alongside