Maize was the staple food, or a major staple (along with squash, Andean region potato, quinoa, beans, and amaranth), of most pre-Columbian North American, Mesoamerican, South American, and Caribbean cultures. "Among the grains, corn is unique in its versatility. It is the only grain that is eaten from flower to flour. It finds a place on your plates as tiny ears of baby corn, which are the pistillate flowers harvested just before pollination; then as green corn, where the kernels are developed but still immature and sweet; and ultimately as the hard, dry kernels of mature corn. This continuum of ediblility is found in all varieties of corn." -- Beautiful Corn by Anthony Boutard
We offer only untreated open-pollinated varieties that do well in most climates. Our varieties have excellent flavor. Sweetness is competitive if you pick as soon as ready (check often) and eat when ears are young and tender. Corn does better if inter-planted with a nitrogen-fixing legume, like beans or a compost crop. Corn must be planted in blocks of at least 5 square feet in order to ensure adequate pollination. Because of its shallow roots, maize is susceptible to droughts, intolerant of nutrient-deficient soils, and prone to be uprooted by severe winds.
Zea mays / W,H/Matures as marked/Harvest 1-2/Yield fresh 17-68, dry 11-23/Spacing 15"