Corn is one of the Meso American's earliest and greatest achievements. It allowed the Mayan, Aztec and Inca civilizations to flourish, among others, and was spread across the world through trade. Historical evidence shows corn was grown from South and Central America to the southern reaches of what is now Canada, and across the breadth of the United States.
We have some very old examples, all with incredible stories.
Some varieties of corn are available in bulk. Please call 888-878-5247 for more details.
Corn, Beans and Squash are staples around which several civilizations have depended on for their existence. These three simple vegetables provided the basis of a nutritious diet that enabled the people to not only survive, but they thrived and spread their culture, spirituality and agriculture. Many traditions exist for the planting and growing of the Three Sisters, from the shared mounds to fields of corn and beans bordered by squash.
Much of the agricultural traditions depended on the soil and environmental conditions of the region where they were grown. Where water was abundant fields were planted, as opposed to the arid South West, where water was hand carried to each plant each day. There is no universal tradition of planting or cultivating these three incredibly important vegetables, but there are similarities and benefits that each variety provides to the others.
Corn provides shade for the young squash and a trellis for pole beans. Beans help to fix needed nitrogen in the soil for the corn, as well as helping to anchor the corn more firmly against wind.
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Approx 125 seeds per pack.
Planting Instructions
Plant corn directly in warm and rich soil 1 or 2 weeks after last frost in spring. Germination is best in soil temperature of at least 60F. At 55F., it will be retarded, and at 50F. there is minimal germination.
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.
Chires Baby Corn grows into creamy sweet miniature ears of corn which are entirely edible. The tiny cobs can be used whole in salads, cooked in stir fries, dried for popcorn or easily frozen! They're delightful touches in dried wreaths, too.
Traditionally found in Chinese cuisine, this corn produces up to 20 ears on each multi-stalked plant.
75-85 days
Approx 125 seeds per pack
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Black Aztec Corn is a sweet variety. Introduced to the seed trade in the 1860s, yet also grown 2,000 years ago by the ancient Aztec. This truly revered and beautiful corn is drought-tolerant, delicious and well worth growing.
The 7"-8" ears have a first-class, old-fashioned corn taste, fresh or roasted in the “white” or “milk” stage. The mature jet-black kernels are excellent for storing and grinding into cornmeal. Black Aztec is a link with the distant past when it was the mainstay of a whole civilization.
70-100 days
Approx 125 seeds per pack
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Country Gentleman Corn is a sweet corn variety. Introduced in the 1890’s, but not available much any more. Standard, late, shoe peg old fashioned white corn.
Sweet, tender, deep, narrow, non-rowing kernels on 7-8” ears. Dark green, 7-8’ tall. Stalks produce heavy yields and are resistant to Stewarts wilt. Good for the home garden and farmers markets.
83-100 days
Approx 125 seeds per pack
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Stowell’s Evergreen Corn is very sweet. Introduced in 1848, the leading white corn variety for home and market. Oldest named variety still available, it can be pulled up whole in the fall and stored upside down. Fresh corn can then be picked into February, giving the name 'Evergreen'.
8-9" tapered ears, 14-20 rows of clear, yellow-white kernels of excellent quality. Holds well.
80-100 days
Approx 125 seeds per pack
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Cherokee Long Ear Popcorn. Plants have 2 - 4 ears, at shoulder height or higher. Ears can be used decoratively and to make great popcorn. Old-fashioned types of popcorn have a better flavor than modern hybrids.
Seed has good vigor, plants have considerable tolerance to heat and drought. A blend of Cherokee popcorns brought over the Trail of Tears.
100-110 days
Approx 125 seeds per pack
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Mennonite Sorghum is an old time heirloom cane sorghum from Jamesport, MO. Grown for a sorghum mill by a Mennonite these red hulled, very thick stalks are 7-9' tall are juced and boiled to make a very sweet, light-colored syrup.
Produces good yields and lots of grain. The large seeds are also edible as a grain crop and taste a lot like lentils. They also pop well for use as a breakfast cereal. Can be cleaned easily by rubbing over a sieve.
110 Days
Approx 125 seeds per pack
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Broom corn is a tall annual grass that looks like a corn plant but makes fan-shaped seed heads instead of ears. The seeds mature in the autumn in a multitude of colors, shades of red, black, amber and brown.
The edible seeds can be sprouted, cooked, popped, or ground into flour. The straw can be made into brooms or tie untrimmed tassels into bundles to feed birds through winter. Ideal for kids, crafts and critters. Easy to grow in full sun.
105 days
Approx 100 seeds per pack
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Golden Bantam 8 Row sweet Corn is a benchmark of heirloom yellow sweet corn. Introduced in 1902 by by W. Altee Burpee, it was grown by a farmer named Williams Chambers of Greenfield, Mass. From the 1906 Keith Seed Catalog, "Is superior to all others in rich, sweet flavor, and is the best corn to grow for home use".
Old time hearty flavor that is rich yet not sugary sweet, 5-6' stalk, slender 5-7" ears. 8 rows of medium deep broad golden kernels with 2 or more ears per stalk, high yields and excellent flavor. Early ripening sweet table corn, an excellent market grower and home garden variety. Freezes well on the cob.
70-85 days
Approx 125 seeds per pack
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Tender finger-like ears, delicately flavored, entirely edible, best harvested within 5 days of the appearance of silks, makes delicious snacks, used in stir fries and for pickles.
Each stalk makes 4-6 "good quality" baby ears and then if they aren't picked as babies they make great popcorn when dried.
Certified Organic
65 days
Approx 125 seeds per pack
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Hopi Blue Corn is an ancient flint corn that is a traditional staple of the Hopi people in Northern Arizona. Can be eaten as sweet corn when picked young and roasted, but is best known for making an excellent, sweet blue corn flour that has 30% higher protein levels than dent corns. Traditional cornmeal porridge or corn bread from home-grown Hopi Blue is a transformational experience that is deeply satisfying. Also makes a great fall decoration with the stunning silvery blue-black ears.
Plants are 5 ft. tall and bushy with beautiful smooth silvery blue ears that are 8-10 in. long and usually 2 per stalk. Kernels are ivory colored until dry-down, when they develop their stunning blue-black luster. Robust, drought-tolerant cultivar selected over many generations. Heap soil around the developing stems to prohibit lodging (falling over in strong wind).
Flint and Flour Corn
75-110 days
Approx 125 seeds per pack
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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.
Dent Corn
100-120 days
Approx 125 seeds per pack
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