Coast Gardener
It's not Thanksgiving without Indian corn
Coast Gardener Newspaper and Web Column - November 17, 2001
While participating in the "Holly Days Happening" program at Grasslawn, I decided to devote this week's column to Indian corn. We used several ears in the decorations for the event that really set the mood for the upcoming Thanksgiving holiday.
Corn
is one of the most important crops in the world. The United States grows
more corn than any other grain. It is interesting to note that Native
Americans actually cultivated corn over 7,000 years ago. It was introduced
to the European explorers in the 1500s. Indians gave the settlers seed
and taught them how to grow it. It quickly became a major food staple.
Corn was a component of nearly every meal; therefore, it is no wonder
why we associate Indian corn with Thanksgiving.
Corn was used in many ways then just as it is now. Some corn was dried to preserve it for use during the winter season. Some was made into hominy by soaking dried corn in a mixture of water and ashes. After the kernels expanded and split, they drained and rinsed them in cold water.
Some corn was ground into meal using wooden tools. Corn meal was used to make cornbread, corn syrup or even corn pudding. Succotash was a frequent dish that was prepared by mixing corn and beans. A corn dessert was prepared by boiling it with maple syrup.
Indians were very frugal and did not waste any part of the corn plant. Cobs were burned for fuel and husks were braided or woven into sleeping mats, baskets, cornhusk dolls, masks, or moccasins.
Indian corn is often found in the grocery store or farmer's market at the start of the holiday season. If you get lucky, you may find some miniature forms, too. Shocks of bundled Indian corn are certainly welcomed decoration during this harvest time of year. However, the colorful ears provide wonderful wall hangings and table decorations as well.
If you want to grow your own Indian corn, buy it now for seed. Shell the corn kernels and store them during the winter for planting in the spring. Indian corn can be planted the same way as sweet corn, but isolate it from sweet corn to prevent cross-pollination. Cross-pollination of the two types will adversely affect the sweet corn.
Plant the corn in rich soil in a sunny location. Compost or fertilizer should be used to amend the soil. The soil temperature needs to be between 60 and 65 degrees before planting. Sow the seeds in 4-row blocks with the rows spaced 2 to 3 feet apart to help ensure pollination. Seeds are planted about an inch deep and 1/2 foot apart. Young plants are then thinned to one foot apart. Additional fertilizer such as 6-8-8 is incorporated into the soil within a few inches of the stalks once they begin to tassel.
Corn is ready to harvest when the ears are filled out and the kernels are hard. Take care to leave about 1 1/2 inches of stalk on the ear when cutting from the plant. The husks can be pulled back but left attached to the ear for a festive Thanksgiving display.
Consider Indian corn in your holiday decorations. This versatile and very popular plant not only provides nutrition but also a wonderful display of fall color. I wish everyone a very happy and safe Thanksgiving holiday.
These archived gardening columns were written by Chance McDavid, former Harrison County Extension Agent.