Bloody Butcher Corn - Packet

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This corn is bloody beautiful! (Say that with a British accent and it sounds even cooler.) Harvested early for fresh eating or left to dry for decoration, it's an easy, late-season grower. Kernels take on a deep burgundy color when dried. Great for ornamental uses or for grinding into cornmeal. 105-120 days.
Plant Information
Introduced in the earlier part of the 1800s, Bloody Butcher corn is named so because of the deep, burgundy-red kernels it produces when dried for decoration. The dried kernels can also be ground up to make flour, adding a bit of unique color to your favorite cornbread and other recipes. And, yes, it's also delicious when eaten fresh like other corn varieties. Just pick when the ears are young. Like most corn, Bloody Butcher is wind pollinated, so you'll want to plant it in a block of shorter rows instead of one long row. Choose a sunny section of your garden that's a minimum of 100 square feet, and be sure it's on a side that won't block the sun from other plants when the corn stalks get tall. And these ones do! They can be as tall as 12 feet with several 8-12 inch ears per stalk. Said to be a cross between a Native American corn and a variety grown by later settlers, Bloody Butcher corn dries best left on the stalks outside. However, if you're expecting lots of rain or an extended period of high humidity, you may want to cut the stalks and finish drying them in an indoor spot that's dry and mild.
More Information
Item Package Size
Botanical Name
Zea mays
How To Grow
Planting Depth
1-11/2 inches
Seed Spacing
8-12 inches
Row Spacing
24-36 inches
Space After Thinning
12 inches
Days To Germinate
5-10 days
Days To Maturity
Seed Life Cycle
Additional Information
Introduced in 1940s
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Ships To Canada