Zea mays

Available for purchase from 1 July 2025  

Japanese Sticky Corn is a rare and visually striking heirloom variety treasured for its chewy, glutinous texture and glossy black kernels. This unique corn traces its heritage to traditional Japanese food culture, where it is enjoyed grilled, steamed or pounded into mochi-like preparations. Its growth habit is sturdy and upright, with plants reaching up to 2 metres tall and producing one to two ears per plant.

When eaten fresh, Japanese Sticky Corn offers a subtly sweet flavour with a chewy bite that sets it apart from conventional sweetcorn. As the kernels mature, they deepen from a smoky purple to a rich black, developing their full sticky texture. This variety is best enjoyed lightly grilled or steamed, where the outer skin becomes glossy and the flavour concentrates into an earthy-sweet richness.

Sow seeds 2 to 4 cm deep directly into well-prepared soil once all danger of frost has passed and soil temperatures exceed 16°C. Plant in blocks of at least four rows for proper pollination. Germination takes 7 to 10 days. Thin plants to 30 cm apart in rows spaced 75 to 90 cm apart.

Japanese Sticky Corn thrives in full sun with fertile, compost-rich soil. Maintain consistent watering, especially during tasseling and ear development. Maturity is reached in approximately 100 to 110 days. Harvest when the silks are dry and the ears are fully filled out, typically when the kernels have turned fully black and the husks begin to brown slightly. Enjoy the unique flavour of this traditional delicacy fresh from the garden or use it in heritage-style dishes.

Standard packet contains approx. 120 seeds

Petite packet contains approx. 40 seeds