Zea mays

Bloody Butcher is a striking heirloom dent corn first grown in the United States around 1845. Known for its deep burgundy to almost black kernels, this tall and vigorous variety was traditionally used for cornmeal, grits, livestock feed and even spirits. The plants can reach heights of 2.5 to 3.5 m and typically produce 2–3 large ears per stalk, each cob measuring 20–30 cm long with tight rows of vivid red kernels.

Although it is most often used once fully dried, Bloody Butcher can also be harvested in the milk stage and enjoyed fresh, offering a robust, old-fashioned corn flavour. It’s also a favourite for traditional red cornmeal, that cooks up purple. It has a distinctive colour and a deeper, richer taste than modern yellow varieties.

Sow directly into warm soil once day and night temperatures remain above 15 °C. Plant 2–3 cm deep and space 20–25 cm apart in rows 50 cm apart. Always plant in blocks of four or more rows to ensure proper wind pollination. This variety matures in 100–120 days, with fresh eating best timed for 18–24 days after silks appear. For dry use, harvest when husks have fully browned and kernels are firm.

Livingseeds recommends growing a minimum of 40 plants. For seed saving or long-term selection, 80–100 plants are essential to maintain the genetic health and integrity of this heritage variety.

Standard packet contains approx. 120 seeds

Petite packet contains approx. 40 seeds