(100 days) Open-pollinated. Precursors of this strain have been raised continuously for 800 years on the mesas of northern Arizona. Used by the Hopis to make ceremonial piki bread. Tall 9' plants produce large 8–10" ears of mostly 12 rows. The beautiful deep kernels are remarkably doughy even when fully dry and are easily ground into flour. Very drought-tolerant, with a long taproot. Dick Burnham of Talking Crow Organic Farm in western Massachusetts reports it is not just for flour, it is good to eat, “crunchy, corny and wholesome.” Indigenous Royalties. ③
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