Hopi Blue Corn

Traditional crop of the Hopi of Arizona, not only for food, but also for its spiritual and ritual significance. The beautiful dark blue kernels are ground and made into a traditional paper-thin piki bread and a dense cake called qomi. It makes delicious tortillas, sweet and nutty, as well as cornbread, corn chips and pancake mixes. It has 20% more protein than white or yellow corn and has a lower glycemic index. Well adapted for the dryland farming of the American southwest, but also does surprisingly well in wetter eastern gardens. Ht. 150cm/5ft. 100-110 days.