Striking ruby-black kernels pop into flavorful white popcorn. Fun to grow!
The story of corn and people is a beautiful one of co-creation. Thousands of years ago, Indigenous people in modern day Central America worked side-by-side with a wild grass named Teosinte until it became what we know as maize, or corn. From there, it traveled north and south all over the Western hemisphere along trade routes, and hundreds of different indigenous groups adapted it for their unique place on earth, where it shaped their diets and cultures. For thousands of years, Native communities have cared for their maize despite colonizers trying to separate them from it in order to control them. Both the corn and the corn stewards have survived, and it is through the generosity of both of them that we have the gift of corn today.
Most recently, this corn was bred by Prairie Road Organic Farm in modern day North Dakota. It's a stunning, early-ripening popcorn with ruby-black kernels on tall, strong plants. Popcorn needs moisture to "pop", which is tough in our dry climate. Let it dry out almost entirely on the plant. After curing for a month, if it doesn't "pop", try putting kernels in a jar with a wet paper towel to rehydrate slightly. OP. 90-105 days.
Seeds grown by Earthly Delights Farm in Boise, Idaho and Ocho Farm in Buhl, Idaho.
Bred by David Podoll