A strikingly beautiful and delicious flour/parching corn. Rare and heirloom, 1935. Originally domesticated by Mesoamericans, it is a staple food with many other traditional uses.is said to come from the Mandan Tribe of North Dakota. Gorgeous shades of lavender kernels, on 6 to 8 inch ears. Plants reach 4 to 5 feet, and produce 1 to 2 ears each. Delicious for roasting or parching.
Parching corn is a soft kernelled type that puffs slightly when heated in a dry skillet, and makes a great snack eaten out of hand. It also grinds down to a beautiful pink cornmeal, used often in our house for pancakes, muffins, and cornbread. (80-90 days)