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).
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!
Germination rates were exceptional but my stalks are over 9 feet tall. I planted Kentucky Pole Beans with the corn Nitrogen source in Mel's Mix and they took off. Ears are beautiful and I cant wait for them to dry so I can grind some up and start using the corn meal! These were planted 4 per square so pollination is great too.