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.
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.
Approx 125 seeds per pack.
Looking for ways to use Corn? Look in our Recipes and Cooking section of our Blog for delicious recipes and ideas!
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 get the barbeque hot as you go out to pick corn. The sooner it is cooked the tastier it is, and roasting it is heavenly!