BLOODY BUTCHER ,CORN SEED- Organically Grown, Heirloom, Untreated
BLOODY BUTCHER CORN SEED- Heirloom Originally from Virginia since 1845 ! Organic.
1 oz ~120 seedHeirloom (Zea mays) Known in the U.S. since 1845; originally from Virginia. Plants grow up to 12' tall and have at least two ears per stalk; each ear is 8-12" long. Striking maroon and red-black kernels. Used for flour, cornmeal, or corn-on-the-cob when young. Good drought tolerance. Great for fall decorations. 100-110 days.Can be eaten fresh when young as corn on the cob, but mostly used to make flour and cornmeal. Withstands heavy winds, drought and heat. Its eye popping colors make Bloody Butcher a favorite for fall decorations. Bloody Butcher is a heirloom or heritage corn. The ears are “blood red”- a deep red ear with some darker red kernels intermixed. It is a dent flour variety. The ears are large-8 to 12 inches in length and more than two inches in diameter. The size and shape of the ear is much like field corn. The plant grows 9-12 feet tall with one or two ears per stalk. Maturity ranges from 100-110 days. The mature plant has good standability and seems to be drought tolerant. The ears are placed high on the stalk, sometimes above eye level. The softer flour corn can be ground for flour . My research indicates that it can be eaten or roasted like sweet corn in the early milk stage of development. The ears are really pretty and make nice fall decorations.
|BOTANICAL NAME||Zea mays|
|MIN. TIME TO GERMINATE||5 Days|
|MAX. TIME TO GERMINATE||14 Days|
|DEPTH TO SOW SEEDS||2 in.|
|WHEN TO SOW||Outdoors after all danger of spring frost is past|
|GROWING HEIGHT||10-12 ft. (3-3.6 m)|
|PLANT SPACING||6-9 in. (15-22 cm)|
|SUN EXPOSURE||Full Sun|
|SOIL PH REQUIREMENTS||6.6 to 7.5 (neutral)|
|DAYS TO HARVEST||100-110|
|PROPAGATION METHODS||From seed; direct sow after last frost|
|SEED COLLECTING||Allow seedheads to dry on plants; remove and collect seeds, Properly cleaned, seed can be successfully stored|