Bloody Butcher Corn

[Lymmguineas]

I've just bought some Bloody Butcher corn seeds.
Has anyone tried these?
Some reviews say the cobs are fine to eat (which is what I want) but others suggest using them to make cornmeal (which I'm probably too lazy to do).
They sound quite interesting - ten foot tall and bright red kernels - but would be interested to hear from someone who has grown and tasted them.

[Astrophe]

Bloody Butcher Corn

I've just bought some Bloody Butcher corn seeds.
Has anyone tried these?
Some reviews say the cobs are fine to eat (which is what I want) but others suggest using them to make cornmeal (which I'm probably too lazy to do).
They sound quite interesting - ten foot tall and bright red kernels - but would be interested to hear from someone who has grown and tasted them.

Hi Lymmguineas,
This corn is a heritage variety, from the USA, with quite a short growing season, and fair drought tolerance. It likes a good feed; but is easy to grow. It can be eaten when young, (recommendations: fried, roasted); bur when fully ripe (the silk goes dark red) it's better for meal. The taste is stronger, earthier.
This is an open-pollinated variety; whilst some seed is commercially available, it is often mixed with GMO varieties. The loss of heitsge varieties is accelerated by the European (& USA) rules that require commercial seeds to meet certain standards, & prohibits the sale of seed that doesn't meet these standards, or that has not undergone the seed-trials & certification process (which is prohibitively expensive, & many unique, or heritage varieties do not meet the necessary commercial standards). The only hope for the future of these wonderful, often locally adapted fruits and vegetables is down to seed exchanges, and the continued commitment of amateur growers.
Enjoy. It's worth growing just for looks, but well worth getting it ground.

[Lymmguineas]

Hi Lymmguineas,
This corn is a heritage variety, from the USA, with quite a short growing season, and fair drought tolerance. It likes a good feed; but is easy to grow. It can be eaten when young, (recommendations: fried, roasted); bur when fully ripe (the silk goes dark red) it's better for meal. The taste is stronger, earthier.
This is an open-pollinated variety; whilst some seed is commercially available, it is often mixed with GMO varieties. The loss of heitsge varieties is accelerated by the European (& USA) rules that require commercial seeds to meet certain standards, & prohibits the sale of seed that doesn't meet these standards, or that has not undergone the seed-trials & certification process (which is prohibitively expensive, & many unique, or heritage varieties do not meet the necessary commercial standards). The only hope for the future of these wonderful, often locally adapted fruits and vegetables is down to seed exchanges, and the continued commitment of amateur growers.
Enjoy. It's worth growing just for looks, but well worth getting it ground.

Just an update for anyone who grows this in the future. It did well and it was the only corn on our allotments that wasn't decimated by badgers. I've had this on the cob rather than ground and have to admit I prefer normal sweetcorn. It tastes a bit like chestnuts in my opinion. My wife doesn't like sweetcorn but enjoyed this and wants me to grow it again next year. Think I agree with the badgers though.

[Jay-ell]

Next your you could let some of the kernels dry and see how they do as pop corn.

[Lymmguineas]

Next your you could let some of the kernels dry and see how they do as pop corn.

Good idea. I might try that.
If you can wait twelve months, I'll let you know how it is!