One Flat USA Domestic Shipping Charge of $5.50 for all items in one order.
(International customers: $6.95 for the first two ounces.)
Rare Seeds and Botanicals For Sale on this Page:
- Heirloom Corn and Beans: GMO-free and Certified Organic Yellow, White and Bi-color Sweet Corn varieties, Jerry Peterson Blue Dent corn, Hopi Indian Blue corn, Black & mixed Aztec corn, Cherokee Indian Glassy Gem corn, Bloody Butcher Red Indian corn, Yunan Indian corn, Piute Indian corn, Tall Peruvian corn, Red Posole corn, Mandan Bride Indian corn, Peruvian Purple corn, Oaxacan Green Indian corn, Strubbe's Orange Dent corn, Painted Mountain Indian corn, Asian Waxy glutinous corn, Chocolate Brown Indian corn, Dakota Black popcorn and mini Strawberry Popcorn;
Hopi beans, Anasazi Cave beans, Pima beans, Canary beans, Scarlet Runners; Red Speckled, Cranberry and Bayo beans.
- Organic Botanicals: Arrowroot powder, Chia seed, Milk Thistle powder, Turmeric powder (International surcharge).
- Heirloom Vegetable Seeds: Sugar beet, Touchstone Gold and Chiogga Striped Beets, rare Hot Peppers such as Bishop's Crown and Hungarian Carrot, heirloom Tomatoes such as Purple Cherokee, Blue Lake Beans, Purple Tomatillos, Red Daikon Radish, Red Russian Kale, Gourmet Baby Lettuce mix, Tadorna Leeks, Bloomsdale Spinach, French Spinach-Chard, Certified organic non-GMO Soybeans and more...
- Traditional Healing Herb Seeds: Angelica, Wild Bergamot (Bee Balm), Borage, Burdock, Catnip, Chamomile, Echinacea, Epazote, Feverfew, Hyssop, Lemon Balm, Pyrethrum, Saint John's Wort, and Valerian. Grow your own.
- Culinary Herb Seeds: Chives, Cilantro, Mustard, Thyme.
Organic Chia Seed
Organic Milk Thistle Powder
Organic Turmeric Root
specialty Beets, Beta vulgaris
Traditional Healing Herbs
Legumes & Grains
God Made Natural Plants.
Monsanto makes Genetically Modified Organisms.
Whom do you Trust?
Sweet and/or Dry Corn
The following corn varieties can be eaten fresh and/or dried into dry corn.
Traditional Indian Corn
Dent Corn for Cornmeal
Asian "Sticky" Corn
A brief History of Asian Waxy Corn
Corn, or maize, was a hybrid plant developed year after year by pre-historic humans who grew it from fields of natural grass called teosinte. Scientists believe that corn was developed by the native peoples living in Central America (now Mexico) between 7,000 and 10,000 years ago where it became a dietary staple. Colored Indian corn and corn parts are often used in native religious ceremonies. Sweet Indian corn is traditionally used for pinole (roasted and reconstituted), or is picked early and tender then fresh-boiled.
At some point in early human history, American corn was carried to Asia, where many centuries of intentional breeding developed a genetically different variety of maize than its American cousin.
Asian Waxy corn (glutinous maize) was "discovered" by Westerners in China in 1909. This variety of corn showed many peculiar traits when examined by scientists. In 1922 a researcher found that the endosperm of waxy maize contained only amylopectin and no amylose starch molecules, in contrast to all other dent corn varieties that normally contain both starches.
Until World War II, the main source of starch in the USA was tapioca imported from Japan, but during WWII American food processors were forced to turn to waxy corn for food production. Amylopectin or waxy starch is used mainly in food products, as well as in the textile, adhesive, and paper industries.
NOTE: Ears from waxy corn must be boiled for 30 minutes or more to soften the dense, hard kernels.
DO NOT grow Waxy Corn within 200 yards of American sweet corn or cross-pollination will make proper kernel cooking impossible.
Just Say "NO" to Monsanto GMO