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NASR > Corn - Flour

Zea mays. Domesticated by Meso-Americans along the Rio Balsas of Mexico by at least 6,700 BC, 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.

We suggest planting a minimum of 15-30 plants.  With less you are likely to get poor pollination, and few kernels on your ears of corn.  100 plants or more are best for pollination and for good genetic diversity in the seeds you save from your harvest.  You can learn more about growing corn (including hand pollination) here.

Flour corn kernels are composed largely of soft starch, white in color.  Kernel color is found in a thin outer layer that has a slightly dull opaque appearance.  Flour corn can be easily ground in a fine meal for bread, piki, or atole.  Flour varieties harvested in the milk stage are used for chicos and elotes.  Flour types are also the best for parching, as they are not too hard. 

  1. Concha White
  2. Jemez Blue
  3. Mayo Tosabatchi
  4. Navajo - Ute Mountain Blue
  5. Navajo White
  6. Pueblo Blue