This species is closely related to Oryza barthi and Oryza longistaminata[].

Common Name:

General Information

Oryza glaberrima is a very variable, robust, annual grass with erect, stout culms usually growing up to 120cm tall but with some floating types up to 5 metres tall[, ].
The edible seed is gathered from the wild for local use. Although less popular than Asian rice (Oryza sativa), this species is also cultivated, especially in west Africa, for its seed[]. It is traded locally[].

Known Hazards

None known

Botanical References

Range

Tropical Africa - Senegal to Central African Republic and DR Congo.

Habitat

Swampy and wet sites[].

Properties

Edibility Rating
Habit	Annual
Height	1.20 m
Pollinators	Wind
Cultivation Status	Cultivated, Wild

Cultivation Details

A plant of the moist tropics, where it is found at elevations from near sea level to over 1,700 metres[]. It grows best in areas where annual daytime temperatures are within the range 26 - 32°c, but can tolerate 16 - 38°c[]. It prefers a mean annual rainfall in the range 1,000 - 1,500mm, but tolerates 700 - 2,700mm[].
Requires a sunny position. Prefers a pH in the range 5.5 - 7, tolerating 4.3 - 9[].
African rice is considered hardier than the more commonly cultivated rice, O. Sativa[].
Yields of 0.7 - 1.0 t/ha can be obtained[].
The species shows immense diversity, and some 1,500 varietal cultivars are known[].
The species was probably derived from Oryza barthii, which grew wild and was extensively harvested in the Sahara region when it was much moister, up to about 1,500 BC. With the climate becoming drier, many people moved south, taking their seeds with them and this species became extensively cultivated, flourishing until the Sixteenth century when Asian rice cultivars reached W Africa[, ]. It is now grown on less than 20% of the land devoted to rice culture[].
A curious parallel with Asian rice (Oryza sativa) is to be found in the diversity of this plant, with cultivars adapted to hill (dry), swamp, flood and floating conditions. Some will grow in water to 250cm deep and withstand immersion for 3 - 4 days, and produce culms 4 - 5 metres long[].
As with the other rices indigenous to Africa, the grain tends to shatter, thus requiring reaping of the entire panicle before final maturity. Asian rice strains do not suffer this defect[].

Edible Uses

Seed - cooked[]. A staple food, highly appreciated for its taste and culinary qualities[]. The seed is historically preserved for religious ceremonies and as a luxury food for chiefs[].

Medicinal

The root is eaten raw as a treatment for diarrhoea[].

Other Uses

None known

Propagation

Seed - germinates within 4 - 5 days from sowing[].
Seed. The seed of wild rice less than 12 months old often exhibits strong dormancy, which implies (though this has not been established) that the seed retains its viability for a considerable period[].
Heat treatment is generally effective in breaking dormancy - alternating temperatures between 34°c for 16 hours then 11°c for 8 hours is usually effective, though the time taken varies between species[].
Surface sow the seed in light shade and do not allow to dry out. Seed should germinate within 7 days at 30°c[]. Prick out 2 - 3 seedlings into individual pots when large enough to handle and, after a few days, move to a sunny position. Grow on until large enough to plant out.

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