Ancient corn cultivated for several centuries by the Hopi Native American population. The plants produce ears of 15-20 cm long on average with blue-black and sweet grains on robust plants of 1.5 to 1.8 m. Choose a location sheltered from the wind to prevent the stems from breaking. It is traditionally eaten dried before it is ground into flour for making bread, tortillas or corn chips.

ADDITIONAL INFORMATION

Seeds

~50

Difficulty       

Medium

Sowing        

Direct

Lifecycle      

Annual

Root cellar   

Yes

Sowing season       

Spring, Summer

Growing tips

Conditions of germination:

depth of sowing: 2.5 cm

optimal temperatures of germination: 10 to 30 ºC

time for germination: 7 to 14 days

When to sow:

direct sowing after any risk of frost when the soil is warmed up, about one week after the last frost in your area or when the soil temperature reaches 18 ºC

Sowing technique: in line

Draw a line in the ground, then sow the seeds every 10 cm. Thin to 20-30 cm when plants have true leaves or are 5 cm tall. Transplant or consume removed plants.

Optimal growing temperatures during the growth of the plant: 18 to 24 ºC

Distance in the garden:

between seeds: 10 cm

between plants: 20 to 30 cm

between rows: 45 to 60 cm

Height of the plants: 150 to 180 cm

Soil: well drained, enriched with organic matter or compost, weeded and mulched

Watering: moderate

Exposure: full sun

Days to harvest (from direct seeding): 100-110 days

Seed longevity: 2 to 4 years

Specificities:

Massed planting (block planting with 3 to 4 rows) works better than growing in a single, long row since it increases the chance of pollination.

The corn cobs are ready to be harvested when they are plump and firm to the touch and the silk ends are brown.