Corn Seeds - Bloody Butcher
- Seed Count: 20 Seeds
- Maturity: 95-105 Days from Planting/Transplanting
- Plant Height: Tall Stalk
- Kernel Color: Deep Red
- Variety: Heirloom, dating back to the 1800s
- Sunlight Requirement: Full Sun
- Soil Preference: Fertile, Well-Drained Soil
- Spacing: Plant seeds 8-12 inches apart in rows 24-36 inches apart
History: Bloody Butcher Corn is an heirloom variety that traces its roots back to the 19th century. This corn variety stands out for its unique deep red kernels and its intriguing name. Its precise origin remains shrouded in mystery, but it has consistently played a significant role in American agricultural history. Beloved by farmers, gardeners, and heirloom seed enthusiasts, Bloody Butcher Corn is a living link to the agricultural practices and traditions of the past, offering a tangible connection to the rich history of corn cultivation in the United States.
Uses: The deep red kernels of Bloody Butcher Corn are not only visually striking but also offer culinary versatility. When ground, these kernels yield a rich, flavorful cornmeal perfect for baking and creating dishes like polenta. Additionally, the kernels can be popped, making them a unique and delicious snack. The corn's diverse culinary uses, coupled with its striking appearance, make it a valuable addition to any kitchen, bringing both flavor and color to a range of dishes.
Growing Habits & Planting Instructions: To successfully grow Bloody Butcher Corn, select a location that receives full sunlight. The corn thrives in fertile, well-drained soil. Plant the seeds about 1 inch deep, ensuring each seed is spaced 8-12 inches apart. Rows should be spaced 24-36 inches apart to provide enough room for growth. Regular and consistent watering is essential, especially during dry periods, to ensure healthy stalk growth and kernel development. Applying fertilizer periodically will further encourage robust growth. With the right care and conditions, Bloody Butcher Corn will grow tall and yield plenty of its signature deep red ears, ready for harvest in 95-105 days.