Bloody Butcher heirloom corn cobs with deep blood-red kernels, husks peeled back on a white kitchen bench

Bloody Butcher Corn Seeds — Zea mays

$3.00
$3.00
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Bloody Butcher heirloom corn cobs with deep blood-red kernels, husks peeled back on a white kitchen bench
  • Bloody Butcher heirloom corn cobs with deep blood-red kernels, husks peeled back on a white kitchen bench
  • Bloody Butcher heirloom corn cobs with deep blood-red kernels, husks peeled back on a white kitchen bench
Bloody Butcher Corn Seeds — Zea mays

Bloody Butcher Corn Seeds — Zea mays

$3.00
$3.00

A Dramatic Heirloom Corn That Earns Its Name

Bloody Butcher Corn (Zea mays) is one of the most striking heirloom corns you can grow — tall, vigorous plants producing magnificent cobs of deep blood-red kernels that are as dramatic as they are versatile. One of the oldest known corn varieties from North America, dating back to the early 1800s, it's a true heritage variety with real history behind it. Grow it for the spectacle, the flavour, or the gorgeous dried cobs that make stunning autumn decorations. A must-have for heirloom enthusiasts and adventurous gardeners alike.

What Kind of Corn Is This?

  • 🔴 Deep red/blood-red kernels — dramatic, richly coloured cobs that are as beautiful as they are useful.
  • 🌿 Tall, vigorous plants — can reach 2.5–3 m; a real statement in the garden.
  • 🌾 Dual-purpose — use as a fresh sweet corn when young, or leave to dry for cornmeal, flour, and decoration.

Why Gardeners Love It

  • 🔴 Jaw-dropping colour — deep blood-red kernels make every cob a showstopper in the garden and kitchen
  • 🌾 Incredibly versatile — eat fresh, grind into cornmeal or flour, or dry for stunning decorative cobs
  • 🌱 True heirloom heritage — one of the oldest corn varieties in cultivation; save seeds year after year
  • 🫘 Productive and vigorous — each plant typically produces 2 cobs per stalk
  • 🏡 Stunning dried decoration — dried cobs make beautiful autumn and harvest displays
  • 🍽️ Rich, full flavour — excellent ground into cornmeal for polenta, cornbread, and tortillas

Growing Tips for New Zealand

Corn loves warmth — sow direct from November onwards once soil has warmed to at least 16°C, or start indoors in October. Sow seeds 2–3 cm deep, 30–40 cm apart, in blocks rather than rows to ensure good pollination. Full sun is essential. Water regularly, especially once tassels and silks appear. Days to maturity: 100–110 days. For fresh eating, harvest when silks turn brown and kernels are plump and milky. For dried cornmeal or decoration, leave cobs on the plant until fully dry. Best suited to warm regions of New Zealand but performs well across most of the country in a good summer.

What's in the Packet

Each packet contains 10 seeds of Bloody Butcher Corn (Zea mays).

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