Originally grown by the Hopi people, this beautiful heirloom flint corn is used for making blue corn flour and as a decorative variety. Can be eaten as a sweet corn if picked very early. Higher protein than other varieties with a lower glycemic index.
- 50 seeds minimum
- Germination: 7-10 days
- Maturity: 110 days
- Direct sow 1-2” deep in full sun 1-2 weeks after last frost date when soil temperature reaches 60°F+.
- Space plants 10-12” apart in rows spaced 12-24” apart
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This type of corn grew so well, in spite of my inexperience! We ate some of the immature ears fresh as "corn on the cob," and it was tender and flavorful, but had so much more "substance" to it (as my husband said._ This would make wonderful old-fashioned buttery creamed corn (not the icky canned kind with too much sugar) like my great-grandmother used to make, cutting all the kernels from the ears and freezing it to hand out to her grandkids at Thanksgiving, big paper grocery bags full of newspaper-wrapped frozen bricks of home-grown vegetables. Hopi blue is even dominant when it accidentally crosses with another variety, and makes the most beautiful colorful dried ears for Thanksgiving decor.