* Giant Peruvian corn is a heirloom dent corn seed that is indigenous and unique to the Sacred Valley. Generally grown in a large-kernel variety of field corn from the Andes,Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia it has evolved to become one the largest corn kernel in the world. br * Stalks grow extremely tall, 12 to 18 feet high or even higher ! ...Stalks grow extremely tall...Strong root system for better resistance to wind or drought ! br * High ear placement ! Strong root system for better resistance to wind or drought ! There are many uses for Giant corns like: Hominy, masaharina (what tamales or chips are made out of), Posole, Corn Bread, Corn Muffins, Hush Puppies, Corn Fritters, Grits, and Corn Soup just to name a few ! br * Gorgeous and rare ! *Young fresh ears may be boiled and eaten like a sweet corn.-A truly versatile food that powered the Incan Empire for centuries.* corn is made into the traditional fermented drink chica, served with ceviche or choclo y queso-Color is white ! Ears are the long ! , 10 to 14 inches long ! Kernels are large and deep ! Stalks grow extremely tall, 12 to 18 feet high ! With very heavy, leafy foliage ! Leaves are very broad and extremely long ! ! br *Germination rate about 85% and better, This heirloom corn was a staple among the Incas and is still a favorite south of the border. Some kernels are as big as a quarter! -There are many uses for Giant corns like: Hominy, masaharina (what tamales or chips are made out of), Posole, Corn Bread, Corn Muffins, Hush Puppies, Corn Fritters, Grits, and Corn Soup just to name a few Genus: Zea (ZEE-uh) Species: mays (maze) Cultivar:Giant Peruvian Height: 16-24 ft. Spacing: 6-9 in. (15-22 cm) 9-12 in. (22-30 cm) Seed Type: Open Pollinated Days to Maturity: 91 to 100 days Kernel Color: White Photo Soil pH requirements: 6.6 to 7.5 (neutral) Seed Collecting: Allow seedheads to dry on plants; remove and collect seeds Properly cleaned, seed can be successfully stored .#1051