An ancient flint corn that is a traditional staple of the Hopi people in Northern Arizona. Can be eaten as sweet corn when picked young and roasted, but is best known for making an excellent, sweet blue corn flour that has 30% higher protein levels than dent corns. Plants are 5 ft. tall and bushy with many tillering side shoots. Ears are a beautiful smooth silvery blue that are 8-10" long with usually 2, but up to 7 per stalk. There is still much variability in this strain with respect to kernel color and degree of kernel denting. Expect ears to mature into shades of light gray/slate blue, to dark blue and purple. Robust, drought-tolerant cultivar selected over many generations. Plant corn seeds 1 inch deep in the soil in groups of three to four seeds spaced 1 inch apart. Space the groups of seeds 7 to 15 inches apart. Cover the hopi corn seeds with 1 inch of soil and pat it down with your hand. Water the soil until it is thoroughly damp 1 inch or more deep. Look for new shoots in 7 to 14 days. Thin out all but the strongest plant in each group of seedlings. Cut the weaker seedlings at the soil line and leave one strong seedling to grow. Water daily in hot weather or whenever the soil starts to feel dry to the touch