Popcorn (Maize) Varieties
(Zea mays)

In Native American lore, maize (or corn as it is commonly called in the U.S.) was one of the "three sisters."  Along with beans and squash, the three sisters were planted and grown together, supporting each other in their life cycle and providing a very balanced diet of carbohydrates, proteins and vegetable fats to their cultivators.

Popcorn is one of the oldest forms of corn and can be generally classified into two types, pearl or rice, based on the physical shape of the kernels.  Popcorn usually has small kernels that contain a high percentage of horny starch[1] - even more than flint-types.  This causes them to violently burst and expand upon heating.

For planting information and tips, click here.  For more information about corn, see the rest of the story at the bottom of this page.

Click on a variety's picture for more information and quantity pricing options.

Products (Total Items: 6)
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Glass Gem Corn
Absolutely amazing! The translucent, multicolored kernels shimmer and shine like gemstones.
$4.95 $3.25
Miniature Colored Popcorn
The kernels are shiny, often pearly in appearance, bright, and varying in color.
Miniature Pink Popcorn
Shiny, bright kernels range from pink to mauve to light purple in color.
Pennsylvania Dutch Butter Flavor Popcorn
A quality heirloom popping corn with a subtle, butter flavor.
Popped Culture: A Social History of Popcorn in America
The historical reasons behind popcorn's unflagging popularity.
Red Strawberry Popcorn
The cobs are strawberry shaped and rich, deep-red color.

About Corn (Maize)

Native American corn was the genetic foundation of all other corn varieties.  "Indian" corn is rarely grown in the garden today.  Columbus was one of the first Europeans to see maize or corn.  The Pueblo Indians were raising irrigated corn in the American Southwest when Coronado visited in 1540.  The settlers at Jamestown were taught how to raise it in 1608 and in 1620, it helped to keep the Pilgrims alive over winter.  Corn cobs were found in Tehucan, Mexico that date back 7000 years.unfertilized ears that have been harvested and sometimes pickled.

[1]  The horny starch is found on the back and sides of the grain lying next below the horny gluten. It does not consist of pure starch but contains considerable amounts of other substances, especially protein. In an examination of the grain with the unaided eye. the horny glutenous part and the horny starchy part are not readily distinguished from each other, the line between them being somewhat indefinite and indistinct. Together they constitute the horny part of the grain.

Source:  "Maize: Its History, Cultivation, Handling, and Uses . . ." by Joseph Burtt-Davy, page 661, 1914.

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