Bloody Butcher Dent Corn Seeds

Organic, Heirloom

This packet sows up to 16 feet.
Availability: Out of Stock
Richly colored, reddish-black kernels sparkle like rubies on the 8"–12" ears. This spectacular heirloom variety is said to be a cross between a Native American corn and corn grown by American settlers. Ears may be eaten fresh when they're still young and tender. Dry the mature ears for decoration or grind them into flour. This statuesque variety reaches heights up to 12' tall, with 2 or more ears per stalk. Tolerates drought better than other varieties, too.
$3.49 10 grams
Out of Stock

Botanical Name: Zea mays

Days to Maturity: 95–120 days

Family: Poaceae

Native: Americas

Hardiness: Frost-sensitive annual

Plant Dimensions: 10'–12' tall stalks

Variety Information: Two or more 8"–12" long ears on each stalk. Kernels are deep reddish-black; occasional white, yellow, or other off-colored kernels or ears may occur.

Type: Dent (Learn More)

When to Sow Outside: RECOMMENDED. 1 to 2 weeks after average last frost and when soil is warm (60°F–65°F).

When to Start Inside: Not recommended. Corn does not transplant well.

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"

Harvesting: Let the ears dry on the stalks. They are ready for harvest when the kernels are hard and you can no longer leave a mark on them with your fingernail. Before the first fall frost, give each ear a twist until it breaks off. Peel back the husks, then hang the ears in a cool, dark, dry place for 4 to 6 weeks to cure. This is important to prevent mold. To strip off cured kernels, twist the cobs back and forth to loosen them (gloves are recommended).

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