Bloody Butcher Corn is originally from Virginia and grown since before 1845 by the Meadows family.
It seems to have originated from crossing Native American corn with white settler's seeds. The stalks are 10-12 ft. tall and have 2-6 ears each. Cobs are pink or red with red dent type kernels striped a darker red with an occasional white ear will appear.
Bloody Butcher is known for its fine, rich, sweet flavor that is good for flour, cornmeal or roasted corn when young. Good producer of heavy ears- can weigh up to 1/2 lb per ear when young and fresh. Withstands heavy winds, drought and heat.
Approx 125 seeds per pack
Plant corn directly in warm and rich soil 1 or 2 weeks after last frost in spring.
Plant 1"-2" deep and thin to 8"-10" apart in rows 30"- 36" apart. Planting 4-row blocks ensures better pollination than 2 long rows. Corn is ready when the silk on the ears is brown. Old timers say to put the pot on to boil as you go out to pick corn. The sooner it is cooked the tastier it is.