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Flour Corn	Flour/Flint Corn
Dent Corn	Sweet Corn
Popcorn

Corn/Maize

Latin Name

Zea mays

Description

Domesticated along the Rio Balsas of Mexico about 2000 B.C. by Meso-Americans, corn is a staple food and has many ritual uses. Various kernel colors are selected for ceremonies and feast foods, and pollen is collected for ceremonial and medicinal purposes.

Culture

In early spring just before last frost, or with summer rains in the low desert, plant seeds 1 inch deep in rows, clumps, or basins. If saving seeds, a minimum of 100 plants is desirable to maintain genetic diversity. Corn needs rich soil and moisture to produce a crop. Drought stress, high winds, heat and low humidity can all reduce pollination.

Seed Saving

An annual, corn is wind pollinated, and all varieties will cross easily. A distance of at least 1/4 mile or staggered planting times is necessary to keep seeds pure. Hand pollinating can ensure full ears of kernels. Allow ears to mature on the plant; check for ear worms to prevent damage. Ideally, ears should be field dried before harvesting. However, sweet corns allowed to dry on the stalk during high temperatures can ferment, ruining the seed. Dry seeds thoroughly before storing. For long-term storage, we recommend storing whole ears.

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