Cooking sorghum is similar to cooking other grains like rice or quinoa. Here's a basic method to cook and season sorghum:

1. **Rinse the Sorghum:** Rinse the sorghum under cold water in a fine-mesh sieve to remove any debris.

2. **Combine with Water:** In a pot, combine 1 cup of sorghum with 3 cups of water or broth. You can adjust the ratio depending on how you like the texture of your sorghum.

3. **Bring to a Boil:** Bring the water to a boil over medium-high heat.

4. **Simmer:** Once boiling, reduce the heat to low and cover the pot with a lid. Let the sorghum simmer for about 45-60 minutes, or until it's tender but still slightly chewy.

5. **Seasoning:** While sorghum is naturally flavorful, you can enhance its taste by seasoning it. Add a pinch of salt during cooking for basic seasoning. Additionally, you can add herbs like thyme, rosemary, or parsley for extra flavor.

6. **Fluff and Serve:** Once cooked, fluff the sorghum with a fork and let it sit for a few minutes before serving.

7. **Storage:** Store any leftover cooked sorghum in an airtight container in the refrigerator for up to a week. You can also freeze cooked sorghum for longer storage.

Sorghum can be used as a base for salads, soups, pilafs, or served as a side dish. Enjoy experimenting with different seasoning combinations to create delicious dishes!