Sesamum

( SESS - uh - mum )

At-A-Glance Information

This genus includes species of perennial and annual herbaceous flowering plants that produce edible seeds. The most commonly cultivated species, Sesamum indicum, is the source of Sesame Seeds. Most species are native to Africa, with some others native to India, Sri Lanka, and China. These plants have naturalized in many tropical areas of the world. They produce small, Foxglove-like flowers on upright stalks and green foliage. Grow Sesame plants in mixed beds and borders as a pollinator plant, or include it in edible or vegetable gardens.

Sesamum Species and Varietals

The genus Sesamum is a member of the plant family Pedaliaceae, and includes around 20 species. The growing zones for these plants vary depending on the species; for more information, consult the information below. To find your zone, click here: Zone Map.

Sesamum alatum (Winged-Seed Sesame)
This species is native to an area that spans from the western Sahara desert over to Egypt, and south to South Africa. These annual plants form erect herbs, reaching up to between 20 and 60 inches tall when mature. Flowers are reddish pink with darker red lines. Seeds are winged at both ends and are edible, eaten raw, cooked, pulverized into powder, or pressed to extract oil.

Sesamum indicum (Benne, Sesame)
These plants are native to Africa and India, and have naturalized in many tropical regions around the globe. They are widely cultivated for their edible seeds, which grow in pods. Sudan, Myanmar, and India are the largest producers of Sesame Seeds. The species was originally domesticated over 3,000 years ago, making it one of the oldest oilseed crops on the planet.

Sesamum radiatum (Benniseed, Black Benniseed, Black Sesame, Vegetable Sesame)
These plants are native to west and central Africa, and are widely cultivated there. The seeds produced by these plants are eaten whole, ground into powder, or pressed to extract their high-quality oil. Leaves are also consumed, eaten fresh or cooked as a leaf vegetable. Individual plants reach up to around 4 feet tall and produce pink or purple bell-shaped flowers (sometimes white).

Caring for Sesamum

Sesamum, or Sesame, plants are tropical perennial plants that are most commonly grown as annuals in cooler zones. They are grown from seed, direct-sown in the garden in springtime once the soil temperature warms to at least 60 degrees Fahrenheit. If starting seeds indoors to extend the growing season in cooler zones, sow between 8 and 10 weeks before the last frost of your area passes by. Choose a space in the garden that receives full sun and is kept warm through nearby walls or reflected heat. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 5.5 and 8.0 (acidic to slightly alkaline). Sesame plants appreciate loamy to sandy soil. If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost and sand before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention.

Water new plantings regularly as they establish a strong root system in their new home. At maturity, Sesame plants are considered to be low-water or drought-tolerant, getting by on rainwater for much of the year with supplemental waterings in extended periods of drought. Do not run drip lines to Sesame plants; they do not need it. Sesame plants also do not need fertilizing unless local soils are poor in nutrients or structure. Prune to remove dead, damaged or diseased foliage at any time during the growing season. Otherwise, these plants are considered to be low-maintenance. Remove spent flower stems to improve the appearance of plants unless you will be harvesting seeds for propagation or culinary purposes. Although Sesamum plants are perennials, in most growing zones they are treated as annuals, pulled and composed at the end of the growing season in fall.

Harvesting Sesamum Plants
Sesamum, or Sesame plants, are typically harvested in mid- to late summertime for their seeds, which are used as seasoning on breads (including bagels and muffins) and as a main ingredient in Tahini. Harvest entire seed heads by cutting flower stems back at the base of the plant. Bring the harvested stems indoors or into a protected area and either hang them upside down or lay them out to mature. Seeds will be released over time, and stems can also be shaken to forcibly release seed. Once seeds are released and are fully dried, they can be stored in an airtight container in a cool, dark, dry place. Sesame seeds can be stored for between 6-12 months in the pantry and up to a year or more in the refrigerator. Seeds have gone bad if they have a strong, sour, or bitter taste to them or if they have attained a dark brown color.

Propagation

Sesamum, or Sesame plants, are best propagated by seed. They will freely re-seed in the garden if conditions are favorable; volunteer seedlings can be gently dug up and transplanted elsewhere. To propagate your Sesame plant, follow the instructions below:

Propagating Sesamum by Seed

Harvest your seeds. The seeds are contained inside of the seed capsules that emerge after flowers have faded, and are collected in mid- to late summertime.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 10-14 days from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 65 and 72 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.