Bloody Butcher Dent Corn


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A very beautiful, commonly crimson red dent variety introduced to the settlers in the Virginia area in the 1840s. Eight- to 12-foot tall stalks produce large, heavy, 8- to 12-inch long ears of solid red kernels that vary in hue. Occasional red and white kernels and ears may appear, but this is typical. It is known for its delicious, rich, sweet flavor when ground into meal and flour. Maturity is 100 to 120 days for dry ears. We are excited to find this GMO-free strain, as most Bloody Butcher seems to be crossed with modern GMO corn types.


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