Three Heritage Corn Varieties

Bloody Butcher, Mandan Bride, Black Aztec

We had mixed results with the heritage corn. Some people liked it, some hated it. Personally, I ate some good cobs with lots of flavour, particularly Bloody Butcher; but also some chewy, starchy ones. The operative words in the descriptions below are "flour" and "cornmeal". 

Bloody Butcher

Known in the U.S. since 1845; originally from Virginia. Plants grow 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. (www.seedsavers.org) 

 

Mandan Bride

From the Mandan Indians of Minnesota and North Dakota. Extensive color range includes some attractive striped kernels. Use as a flower corn or for fall displays. Ears are 6-8” long on 6’ plants. 85 -90 days. (www.seedsavers.org)

Black Aztec

 Delicious sweet corn said to have been grown by the Aztecs 2,000 years ago. Introduced to the seed trade by James J. H. Gregory in 1864. Vigorous 6’ plants produce 8” ears that are white at milk stage and turn jet black when mature. Makes an excellent blue cornmeal. 70 -90 days. (www.seedsavers.org)