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Home>Vegetable Seeds>Corn
Floriani Red Flint Corn
Floriani Red Flint Corn
Floriani Red Flint Corn
Item Id: 3140431 review

Your Price: $3.75
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Floriani Red Flint Certified Naturally Grown Seed

95 to 100 days — The stalks are sturdy and reach ten feet in height. The ears are six to seven inches long with twelve to sixteen rows of medium to deep-red colored kernels that are lightly yellow-tipped and slightly pointed.  It is a very versatile and tasty corn.

While we were attending the 2012 Mother Earth News Fair in Puyallup, Washington, Cheryl Long told abut this variety.  During the conversation she made an interesting point that although corn is native to the "New World," and by far the largest commercial crop grown here, modern people do not eat real corn anymore.  You can't even really buy good corn meal in the grocery store.  There is no selection; Just generic "corn meal" with no hope of knowing what variety you are eating or how long ago it was ground.

I have to admit that she sold me on the idea that everyone, from a small gardener to a homesteader, should be eating grain that they grew, harvested and processed themselves, with corn included at the top of the list. Cheryl and her sister both sent me seed and we started growing it. 

'Floriani Red Flint' was named by William Rubel after his Italian friends who grow it and generously shared their seeds. Adapted over the centuries, through selection, by the Alpine farmers who ate it themselves, it became the staple polenta corn of the people living in the Valsugana Valley near the city of Trento, in Italy.

Along with being used for making polenta or grits, it can also be used to make an amazing corn bread or in any other recipe calling for corn meal.  A friend of mine asked me if it popped.  So I did an experiment (see picture above) and learned that it makes an awesome tasting parched corn.

Check out the links below for more information and recipes. Each packet contains 0.5 ounce, which is approximately 100-110 seeds.


  1. "'Floriani Red Flint' Heirloom Corn," by Cheryl Long, Mother Earth News
  2. "Floriani Red Flint Corn: The Perfect Staple Crop," by William Rubel, Mother Earth News, Dec. 2010 / Jan. 2011
  3. "Floriani Red Flint," by William Rubel, Mother Earth News, Dec. 2010 / Jan. 2011


  1. Polenta is cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. The term is of Italian origin, derived from the Latin for "hulled and crushed grain."  In ancient times this was commonly barley-meal which was replaced by corn (maize) many centuries ago.
Customer Reviews Average Rating review
WOW, these really came up fast.
I have a 20 by 30 foot home garden. I used drip tape, with emitters on one foot centers, and watered for an hour before planting. I used the "wet spot" to locate the seeds, then covered them with four inches of loose soil. I planted on Mother's Day (which is customarily our time to plant), and they were out of the ground less than six days later. I planted 80 seeds, and I only had to replant three of them. I can't wait to see the finished corn.
Reviewed by: Will Schmit from Albuquerque, New Mexico. on 5/29/2017
Little Gems
I sow seeded these little gems right into my garden, they grew like a weed, they topped off at about 7feet tall with one good ear per stalk. This corn is by far my favorite to pop. These little red kernels pop into tender, and low hull bits of popcorn
Reviewed by: Nikole Surprenant from Beecher, IL. on 2/22/2015
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