Black Corn
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| Black Corn |
Black corn is an heirloom variety and is botanically classified as Zea mays, the same species the yellow corn. Black corn has jet black kernels with a slightly purple hue. Black corn grows on a stalk that reaches up to 3 meters in height. Black corn produces long, slender cobs around 20 cm in length and considered a medium-sized variety. The plant height is about 4-5 feet. It can be produced in both summer and winter seasons. Depending on the variety, the kernels may be white when young, only developing their dark color as they mature. Black corn does stain, and even removing the husks dyes your fingers purple. Black corn is chewy and starchy. It produces what is called an "Old Fashioned" sweetness, meaning that although it is sweet, it is not as sugary as modern varieties of yellow corn.
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| White in the early milk stage, maturing to Black! |
Black corn is available in summer months. In Peru, Black corn is also known as Maize Morado, while the United States and the United Kingdom, it may be referred to as Black Aztec corn or Black Mexican corn. Outside of South America, Black corn is not found commonly in Farmer's markets. It is popular for its striking color, which also makes it popular as an ornamental.
History
Maize Morado's journey from the highlands of Peru to the pages of the baker catalog began with a horse and the man who longed for the taste of home. Black Corn originated some 2500 years ago as the Norte Chicho Civilization improbably flourished in an arid region of Peru on the Pacific coast. Their water supply relied solely on a few rivers fed by snowmelt from the Andes. They harvested abundant seafood from the ocean and they also developed sophisticated irrigation techniques that allow them to domesticate and grow corn. Later on around 180, the Muerte people took over this formidable agricultural enterprise further improving the irrigation network and corn became a staple food for the people of the Peruvian lowland. By the time of first Spaniards arrived in early 1500, the Incan Empire had expanded from its base in Cusco Peru to dominate a large part of South America. The Spaniards named six different strains of corn which had been adopted to grow in Peru's diverse climate from the lowlands and coastal areas to the highlands. All these strains are still cultivated to some extent in modern programs. Spaniards also introduced horses to the miracles and from them, Peruvian ranches bred the pasos, a hard but easy riding horse with a distinctive character. They would become favorites on haciendas; the sprawling farms in ranches of Peru for the next four hundred years but in the 1960 drastic agrarian reform dismantle the hacienda system, a change that took the Peruvian Paso to the brink of extinction in its homeland.
A few passionate breeders in the US including Barbara Windom stepped in to save them. Windom brought some of the remaining Pasos to rancho la Villita, North of Santa Fe, New Mexico. But she needed a skilled trainer who understood the Peruvian breed and its peculiar ambling gait. She recruited Roberto Quijandria, an expert horseman. Despite the distance, Roberto felt mostly at home living and working with his beloved Peruvian horses on Windom's ranch. There was one thing though, he thirsted for Chicha Morada; the popular Peruvian beverage made with maize Morado, cinnamon, cloves, and pineapple juice, but the deep purple corn was nowhere to be found. Roberto had the intuitions that a particular strain grown in arid highlands around his hometown of Arachipa would do well in a similar environment of Northern New Mexico. He was right and year after year, Roberto's family grew a beautiful patch of Maize Morado by their Adobe house at Rancho la Villita.
It wasn't the first time that maize Morado was tried in North America but mostly without success. The plants would grow tall and vigorous but wouldn't put on any ears. Roberto's strain is probably related to the Hinnen Lineage. It still grows around Arequipa and arid parts of Southern Peru with the day length varying more by season. In 2017, Roberto grew a larger patch of Maize Morado to provide seeds to baker creek with the help of Barbara's daughter and her partner Ronn who had already been growing seeds for us their section of the ranch. Roberto's strain grows well in the Southwest but growers elsewhere will want a trial of a few plants before giving it all in on black corn.
How to grow Black Corn?
Black corn grows best in temperate climates with moderate to high amounts of rainfall. It is a warm-season vegetable; it requires a warm temperature to germinate and grow. Planting of black corn is done when the soil temperature is 55-degree Fahrenheit after the last frost date. The plant requires optimum sunlight and nutrient-rich soils with proper drainage. Mix about a five cm layer of compost with 15 cm topsoil at the time of planting. Plant seeds in groups of three spacing 25 to 30 cm along the row. cover the seeds properly and water thoroughly. Since this corn variety is open-pollinating, three to four short rows spaced 75 to 100 cm apart allow for adequate pollination.
Although black corn is drought tolerant, supplemental watering is important to ensure a healthy and mature crop. It will grow in dry conditions, but cobs will be small with small and hard kernels. Soil moisture is especially critical when plants produce tassels for pollination and during fruit ripening. The corn plants are heavy nitrogen feeders and black corn is no exception. Nitrogen deficiency in Black corn causes leaves to turn yellow and growth to slow. Two high doses of nitrogen are a must for black corn. Besides watering and fertilization, black corn requires minimal maintenance. Timely weeding is necessary because they would compete with plants for food and nutrition and also they may be the hiding spot for pests. So weeding helps in unhindered supply of the nutrients and promotes a healthy plant.
Nutritional value of Black Corn
Black corn contains anthocyanins, a plant pigment that is known to have anti-inflammatory and antioxidant benefits. As it contains a high amount of anthocyanins, it is also known as the powerhouse of anti-oxidants. Black corn contains essential nutrients such as iron, thiamin, riboflavin, niacin, magnesium, folate, phosphorous, and vitamin A. It also has Anti-diabetic, Anti-angiogenic, and Anti-carcinogenic behaviors. In contrast to other corn available, black corn has 8% protein and about 12% sugar content.
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| Black corn salad |
Uses of Black Corn
Black corn is a versatile vegetable that may be used in place of yellow corn. Black corn has so many qualities, so we can use it as we have been using yellow corn. It should be stored in the refrigerator with its husks on. Some uses of black corn are traced below:
- Black corn is good grilled, roasted, boiled, and steamed.
- A simple combination of butter, salt, and pepper enhances its flavor.
- Black corn may also be ground into cornmeal and used for cornbread, tortillas, and roti bread.
- Black corn is boiled and used to a summer drink called Chicha Morada, which is popular in Peru.
- It is also used to make a fermented, alcoholic beverage called Masato.
- In some cultures, Black corn is used in traditional costumes and also has some religious purposes and referred to a Black Corn Maiden in myths.
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| Peruvian Chicha Morada |
The commercial production of Black Corn is limited to some South American countries so far. In Nepal, non-governmental and governmental organizations are researching and studying the possibilities of Black Corn here in Nepal. They import seeds from China for research purposes. An Organic Farm holder, Subash Thapa, from Surkhet district claims that he is cultivating Black corn on his farm. According to Thapa, he received 40 grains of Black corn seed. Of 40 grains, two got spoiled and he has cultivated the remaining 38 grains for seed. Black corn can be grown in Terai, inner terai, valleys, and some areas of mountain region here in Nepal.
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