Montana Morado Maize is a striking heirloom flour corn that produces narrow 8-row ears of deep black kernels, earning its reputation as the "color of midnight." Developed over four decades by Montana breeder Dave Christensen, this open-pollinated variety was specifically selected to thrive in cool northern climates with short growing seasons, making it perfect for zones 2-13. Reaching 48-60 inches tall, these plants mature in about 85 days and serve as both ornamental garden features and antioxidant-rich superfood producers.
12
Full Sun
Moderate
2-13
60in H x ?in W
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Moderate
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What sets Montana Morado apart is its remarkable adaptability and dual purpose beauty. The striking black kernels create a dramatic visual impact while delivering exceptional nutrition as an antioxidant-rich superfood. Bred specifically for challenging mountain climates, this variety tolerates mild frosts and can handle both hot summers and drought conditions that would stress other corn varieties. The soft, fine flour starch produces high-nutrition cornbread and vibrant purple tortillas that showcase both flavor and visual appeal.
The soft, fine flour starch of Montana Morado excels in creating high-nutrition cornbread and baked goods. When ground into masa, the kernels produce striking purple tortillas and tamales that are both nutritionally dense and visually impressive. Beyond culinary uses, the dramatic black ears serve as beautiful ornamental decorations, while the tall plants function as natural garden backdrops, supports for climbing plants, or attractive barriers in landscape design.
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While corn prefers direct sowing, some gardeners have successfully started Montana Morado from transplants for earlier harvests in short-season areas.
Direct sow seeds around May 15th when soil temperatures reach at least 60°F, though this variety tolerates cooler conditions better than sweet corn. Plant in blocks of at least four shorter rows rather than single long rows to encourage proper wind pollination.
Harvest Montana Morado when the husks have dried and turned brown, and the kernels are hard and glossy. Grasp the cob firmly in one hand and the stalk in the other, then twist the cob off the plant with a firm motion. If necessary, bring husked ears under cover to complete drying in a dry, airy location. The ears are ready for processing when kernels reach the ideal moisture content for storage and grinding.
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“Montana Morado Maize represents nearly four decades of dedicated plant breeding by Dave Christensen in Montana. This remarkable variety took almost 35 years to develop using traditional, natural breeding methods without any lab-induced hybridization techniques. Christensen specifically created this corn to meet the challenging weather conditions of Montana and similar regions, selecting for plants that could thrive in cool northern and mountain climates with short growing seasons while also withstanding hot summers and drought. Today, Christensen continues growing this trademarked Seed We Need variety for seed in Montana, ensuring its availability to gardeners facing similar climate challenges.”