Burro Mountain Popcorn is an ancient white popcorn variety with a story that reaches back centuries. Originally discovered in a pottery container dated 600 to 1,000 years old in the Burro Mountains of Grant County, New Mexico, this heirloom was brought back into cultivation by Frank Tatsch in the 1960s and 1970s. Each stalk produces two to three ears measuring 4 to 6 inches long, and the kernels pop into delicious, distinctive popcorn. It matures in 80 to 95 days and thrives in full sun, making it achievable for most gardeners with a growing season long enough to let it fully develop.
Full Sun
Moderate
2-10
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High
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This variety carries the weight of genuine antiquity, having been recovered from an archaeological site and painstakingly preserved by a single passionate grower. The ears are compact and productive, with two to three per stalk that deliver beautiful white popcorn with a flavor profile that stands apart from modern commercial varieties. Its lineage traces back to Palomero Tolequero, an ancient highland popcorn, which gives it a genetic authenticity that appeals to heritage seed savers and popcorn enthusiasts alike.
Burro Mountain Popcorn is grown specifically for popping. The dried kernels are popped fresh, delivering the variety's distinctive flavor and texture in a way that connects growers directly to an ancient food tradition.
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Direct sow seeds after your last spring frost once soil has warmed. Plant seeds about 1 inch deep, spacing them 24 inches apart in rows or in small clusters. Corn pollinates best when planted in blocks rather than single rows, so consider grouping plants to ensure good pollen movement and kernel fill.
Let ears mature fully on the stalk until the husks dry and turn papery, typically in late summer to early fall after 80 to 95 days from planting. The kernels should be hard and fully dried on the cob before you harvest. Peel back the husks to check kernel maturity; they should be dense and resist pressure from a fingernail. Once mature, snap or cut the ears from the stalk and store them in a cool, dry location to finish drying completely before shelling and popping.
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“The story of Burro Mountain Popcorn begins with archaeology and persistence. In the 1960s and 1970s, a pottery container was discovered in the Burro Mountains of Grant County, New Mexico, and inside were seeds of an ancient white popcorn. Frank Tatsch obtained these seeds and undertook the work of growing them out, reviving a crop that had likely been dormant for centuries. The variety is believed to descend from Palomero Tolequero, an ancient highland popcorn traditionally grown at elevation in Mexico, which suggests this New Mexico population may have been cultivated by indigenous peoples or early settlers who recognized its value. Through Tatsch's dedication to seed saving, what was once only a historical artifact became a living crop again, eventually finding its way into preservation through seed catalogs like Baker Creek Heirloom Seeds.”