Totahu:n Corn is a white flour corn with deep roots in the mountain regions of the Southwest, specifically from the Mt. Pima area near Yepachic. Also known by its indigenous names Komlya Huna or Li'i To A Huun, this variety produces ears reaching 7 inches long with characteristically flat, wide kernels that are predominantly floury in texture. Hardy across zones 3 through 11, Totahu:n thrives in moderate moisture and neutral soil, germinating best between 60 and 75 degrees Fahrenheit. Its flour corn kernels make it distinct from sweet corn, offering gardeners a direct connection to traditional Pima agricultural heritage.
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Moderate
3-11
?in H x ?in W
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High
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The kernels of Totahu:n Corn are distinctly flat and wide, a trait reflected in its name 'ancho,' which speaks to its Pima heritage and traditional uses. Its floury texture sets it apart from dent or sweet corn varieties, making it a specialty grain for those interested in traditional grinding and cooking methods. Growing across an impressive hardiness range from zone 3 to zone 11 gives this heirloom exceptional geographic flexibility for North American gardeners.
As a flour corn, Totahu:n is used for grinding into meal for traditional dishes, baking, and polenta-style preparations. Its floury, flat kernels are well suited to nixtamalization and processing into masa or corn flour, connecting it to both historical Pima food traditions and contemporary indigenous and Southwestern cooking practices. Unlike sweet corn eaten fresh, flour corn varieties like this one shine when dried, ground, and incorporated into breads, porridges, and ceremonial foods.
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Transplant after all danger of frost has passed and soil temperatures consistently reach 60 degrees Fahrenheit or warmer. Space plants or thin seedlings to appropriate distances for corn, which varies with your specific growing conditions and desired plant density.
Direct sow seeds into warm soil after the last frost date when soil temperature reaches 60 degrees Fahrenheit or higher. Plant seeds at the depth specified below and water gently to establish good seed-to-soil contact.
Harvest ears when they reach full size (approximately 7 inches long) and the kernels have hardened into their characteristic flat, floury texture. For use as a flour corn, allow ears to mature fully on the stalk until the husks dry and begin to papery. The kernels should feel hard when pressed. Cut or snap ears from the stalk once fully mature, then husk and dry completely before grinding or storage.
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“Totahu:n Corn comes directly from the Native Seeds/SEARCH Seed Bank Collection, preserving the agricultural traditions of the Mt. Pima region near Yepachic. This white flour corn carries indigenous names, Komlya Huna and Li'i To A Huun, reflecting its deep cultural roots in Southwestern indigenous communities. By maintaining and distributing seeds of this variety, Native Seeds/SEARCH continues the work of keeping traditional Pima agricultural knowledge alive, ensuring that this flour corn and the foodways it supports remain accessible to gardeners and cooks today.”