Zea mays

Green Oaxacan Dent is a rare heritage corn from the Oaxaca Valley in southern Mexico, grown for generations by the Zapotec people for its striking emerald kernels and superb culinary use. Plants grow up to 2 m tall, producing long, well-filled ears in hues ranging from yellow-green to deep forest green. Traditionally used to make green masa for tamales and tortillas, it remains one of the few naturally green maize varieties in existence.

This is a dent corn, intended primarily for drying and milling. Its starchy kernels grind into a richly coloured flour with excellent flavour, ideal for traditional maize dishes. It can also be harvested in the milk stage roughly three weeks after silks appear, when the kernels are still tender and suitable for roasting or boiling.

Sow directly into warm soil once minimum soil temperatures reach 18 °C. Plant seeds 2–3 cm deep and space 20–25 cm apart in rows 50–75 cm apart. For good pollination, plant in blocks of at least four rows. This variety matures in approximately 90–100 days in temperate climates, with longer seasons required in cooler areas. Harvest for dry use when husks are completely brown and the kernels are hard and glossy.

Livingseeds recommends growing a minimum of 40 plants. For seed saving, a population of 80–100 plants is essential to maintain genetic stability and avoid suppression.

Standard packet contains approx. 120 seeds
Petite packet contains approx. 40 seeds