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Zea mays –anancient, blue flour corn from the Hopi Native American people--wassoaked, cooked, and ground to make delicious blue tortillas and bread!
The story of cornand 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 wildgrass named Teosinte until it became what we know as maize, or corn. Fromthere, it traveled north and south all over the Western hemisphere along traderoutes, and hundreds of different indigenous groups adapted it for their uniqueplace on earth, where it shaped their diets and cultures. For thousands ofyears, Native communities have cared for their maize despite colonizers tryingto separate them from it to control the native people. Both the corn and thecorn stewards have survived, and it is through the generosity of both that wehave the gift of corn today.
Hopi seedstewards have grown this corn for thousands of years, and in the 1970s, Hopielder Thomas Banyaca gifted seeds to seed steward Suzanne Lewis, and asked herto grow it. As she stepped away from farming, she passed the variety along, ithas been grown through a Co-op and individual gardens ever since. After over 40 years of growing awayfrom the dry Hopi lands in the southwest the Blue Hopi plants have changed--theNorthwestern plants are very tall, 10-11\', and is one of the latest varietiesgrown. However, the graceful, plants are still drought-tolerant and producelong cobs with starchy deep blue kernels perfect for grinding into flour. BlueHopi has a higher protein content then other corn and makes wonderfultortillas. The 7-inch, dried blue ears also make great autumndecorations.
Growing Blue HopiCorn:Direct sow the seed after last frost. Corn is windpollinated and should be planted in at least 4\'x4\' blocks to achieve full cobs.Harvest when cobs have dried completely on plant.
All seeds have beenpurity and germination tested by the Department of Agriculture.
PlantingInstructions are on the back label of all seed packages.
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