Description
Though the striking color is other-worldly, the flavor of this one-of-a-kind jewel is more traditional—slightly less sweet than modern, very sweet hybrids. It was a labor of love to produce an open-pollinated corn that is loaded with beneficial anthocyanins (antioxidants), thanks to its Native American Hopi blue corn parents. Harvest fresh, or wait a bit longer and the sugar subsides, becoming perfect for breads or chowder, or wait even longer to harvest, and use the dried kernels for flour.
Variety Info
- Days to Maturity:80–90 Days
- Family:Poaceae
- Type: Sugary
- Native: Americas
- Hardiness:Frost-sensitive annual
- Exposure: Full sun
- Plant Dimensions: 6′ tall
- Variety Info: 8″–10″ ears. Kernels are pearl-white while cobs, stems, and husks are deep-violet.
- Attributes:Frost Sensitive
Sowing Info
- When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F; ideally 65°–90°F.
- When to Start Inside:Not recommended; roots sensitive to transplanting. Best results occur when seedlings are transplanted less than 2 weeks old.
- Days to Emerge:5–10 days
- Seed Depth:1″–1 ½”
- Seed Spacing:A group of 2 seeds every 12″
- Row Spacing: 24″–36″
- Thinning: When 4″ tall, thin to 1 every 12″
Growing Info
- Harvesting: Corn is ready about 3 weeks after the silks appear. Harvest when the silks are brown, but not dried, and the husks are dark green; ears should be plump, and rounded rather than pointed at the tip. To test for ripeness, gently pull back the husk and pop a kernel; the liquid should be whitish; if it is still clear, ears are not quite ready.
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