An heritage / heirloom variety, Mini cobs in a wide range of colours.
Easy to grow - start off in trays, 2cm deep, indoors, or wait until the last frost and plant directly outside.
Corn grows well with early potatoes, legumes, dill, cucurbits and sunflowers, it dislikes growing with tomatoes.
Corn is one of the most commonly grown foods in the world.
The seed can be eaten raw or cooked before it is fully ripe and there are varieties especially developed for this purpose (the sweet corns) that have very sweet seeds and are delicious.
The mature seed can be dried and used whole or ground into a flour. It has a very mild flavour and is used especially as a thickening agent in foods such as custards. The starch is often extracted from the grain and used in making confectionery, noodles etc. The dried seed of certain varieties can be heated in an oven when they burst to make 'Popcorn'.
The seed can also be sprouted and used in making uncooked breads and cereals. A nutritional analysis is available. The roasted seed is a coffee substitute.
An edible oil is obtained from the seed, it is an all-purpose culinary oil that is frequently used as a food in salads and for cooking purposes.
The pollen is used as an ingredient of soups. Rich in protein, it is harvested by tapping the flowering heads over a flat surface such as a bowl. Harvesting the pollen will actually help to improve fertilisation of the seeds.
The pith of the stem is chewed like sugar cane and is sometimes made into a syrup.
The fresh succulent 'silks' (the flowering parts of the cob) can also be eaten but they are very acidic and should be eaten in moderation.