Corn, Hopi Blue (Zea mays) - 30 Seeds and 50 similar items

Precursors of this strain have been raised continuously for 800 years on the mesas of northern Arizona. Used by the Hopis to make ceremonial piki bread. Tall 9' plants produce large 8–10" ears of mostly 12 rows. The beautiful deep kernels are remarkably doughy even when fully dry and are easily ground into flour. Very drought-tolerant, with a long taproot. Dick Burnham of Talking Crow Organic Farm in western Massachusetts reports it is not just for flour, it is good to eat, “crunchy, corny and wholesome.” •Heirloom •Non-GMO •Open Pollinated •American grown seeds •100-110 Days •USDA Zones: 3-12 Growing Instructions: Untreated sweet corn seed will not germinate in cold wet soil. Please be patient and wait till soil warms to at least 60 before sowing, or start seedlings indoors and transplant at 3–6" before taproots take off. Minimum soil temperature 50, optimal temperature range 60–95. Tender, will not survive frost. Sow 4 seed per foot in rows 3' apart. Thin to the strongest seedling 1' apart. Thinned seedlings can be transplanted elsewhere if done before the taproots establish. When corn is knee-high, sidedress with azomite or alfalfa meal to stimulate growth. General rule of thumb with corn is to plant at least 4 rows to ensure adequate pollination to keep crops going. If you lack sufficient space for enough plants for good pollination, try hand-pollinating by cutting off the tassels and shaking their pollen onto the silks. Sweet corn is ready 18–24 days after the first silks show, the exact time dependent on the weather. Press ears 2" from the tips to assess kernel fullness. Harvest when the kernels are plump, soft, tender and filled with a milky juice. Most sugary enhanced varieties have an optimal picking window of 5–7 days.