Rio Grande Blue Flour Corn Seeds

Organic

#3161
This packet sows up to 16 feet.
Availability: In Stock
'Rio Grande Blue' corn's origins trace back to the Pueblo Native Americans in New Mexico. Blue corns, on average, have 20% higher protein content, more antioxidants, and a lower glycemic index than standard corn. Hang the 10"–12" ears to dry for a beautiful autumn display then save them to make delicious meals. Recipe inside for chocolate atole, a traditional warm beverage served during the Mexican holiday, Dia de los Muertos.
$3.49 8 grams

Botanical Name: Zea mays

Days to Maturity: 90–100 days

Family: Poaceae

Native: Americas

Hardiness: Frost-sensitive annual

Plant Dimensions: 5'–7' tall

Variety Information: Two or more 10"–12" long ears (may grow longer in ideal conditions) on each stalk, with dark blue kernels.

Type: Flour

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.

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"

Special Instructions: Do not mulch when weather is still cool; the roots of young plants need to be in soil that is warmed by the sun. When the weather warms up and plants are established, mulch to a depth of 2" or 3" with a material such as straw, leaves, or compost, to conserve moisture, reduce weed growth, and keep the roots warm. Place stakes or cages upon transplanting to avoid disturbing expanding roots later.

Harvesting: Let the ears dry on the stalks. They are ready for harvest when they 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.