"Abenaki Rose" Maize (Flour)

Zea mays

Ancient Maize of the Wabenaki people of N'dakinna. We learned of this variety from corn keeper Albie Barden of Norridgewock, Maine who has worked to honor northeastern Indigenous heirloom flint and flour maize varieties and help to keep them in propagation. Abenaki Rose is a most elegant and mystical variety, who has such a strong presence when grown in a large swath with her sisters. The stalks and husks turn blood red with a maroon halo as it ripens and gives way to a diverse mix of white, pink, red, rose and golden colored kernels. The flavor is rich and nutty and the pericarp (skin covering the kernel) is soft which makes for a superior flour. We make masa, tortillas and breads by processing with the traditional way of cooking in a woodash solution for several hours before grinding or eating. We stand in awe of this incredible being and of the relationship that the people of this maize have with her.

Growing Instructions:

Direct seed after last frost or start 3 weeks prior to last frost and transplant out after.

Space plants 6” apart in rows 24” apart. Alternatively, plant in hills 36” apart all ways with 6 seeds per hill. If growing pole beans up the stalks, row spacing should be 36”.

Maize is a heavy feeder so provide plenty of compost at time of planting. We also recommend a fall or spring cover crop of peas or another annual legume to fix nitrogen for the corn planting. Make sure soil pH is between 5.8 and 7.0. If plant needs a growing boost, water with nitrogen tea or compost tea a few times. If trace minerals are inadequate, sprinkle a small amount of woodash or azomite in each planting hole.

Harvest Instructions:

Cobs can be dried on the plant OR harvested slightly early and dried inside. We prefer harvesting slightly early to make room for a fall crop. Make sure to hang the ears to dry so mold doesn’t develop. You could also lay ears out on a wire mesh table in a barn or shed. Air flow around the ear is key. Store away from rodents! Once ears are dry you can break cobs in half and rub your fingers over them to loosen the kernels from the cob. There are also inexpensive handheld corn-shuckers that do this job (slightly) quicker— but we have found it so nourishing to release the seeds by hand.