Bloody Butcher Corn (Heirloom 120 Days)
The Bloody Butcher Corn is a stunning, decorative and useful corn variety growing 12’ tall with 8-12” reddish maroon ears. Intensely colorful kernels can be ground into flour and cornmeal while still being edible when young and eaten like a sweet corn.
**Photo courtesy of Pinetree Customer Tyler**
Germination: 7-14 days
Germination Temperature: Optimum soil temperatures 60-85ºF. Planting in soil under 60ºF results in poor germination.
Seed Sowing Depth: 1” deep
Sowing Outdoors: In late spring , after the last frost date , when soil reaches at least 60ºF. Sow 4-6” apart, thin to 10-12” apart. Plant in blocks, 4-5 rows, 24-36” apart to aid with pollination. Corn is pollinated by wind therefore planting in blocks ensures proper pollination rather than one long single row where the pollen can easily blow away resulting in small, poorly filled out ears.
How much does a packet plant: 30-40 foot single row, block of 5 rows at 8 foot.
Harvest: Ready for picking 2 1/2 - 3 weeks after silks appear. Silks become dry and brown. The kernels should be plump and full. Test by pressing your fingertip into a kernel, looking for a "milky" appearance. Best picked in the morning and refrigerate/cool right away.
Harvest Dent or Ornamental Corn: When husks become dried or after one or two frost.
Harvest Popcorn: When ears are mature, kernels appear shiny and are hard. Remove the husk and let the ears dry for a few weeks. Test pop kernels after a few weeks to see if they are dry enough. Store popcorn by removing kernels or leave them on the ears.
Tips: The Bloody Butcher Corn needs an abundance of nitrogen. Add manure (in the fall) or rich compost a few weeks before planting. Add a high-nitrogen organic fertilizer every few weeks until tassels form. Keep well weeded, especially when they are seedlings and well watered, 1 inch a week especially during the silk stage.