Delaware Blue Sweet Corn  
Zea mays
            This unique, sweet corn preserved by Mohican ethnologist Gladys Tantaquidgen (1899-2005) is now available exclusively from the Roughwood Seed Collection. Since 2014 we have selected and reselected cobs to replicate their ancient characteristics. Blue Sweet Corn was used by the Lenape to make caramelized parched corn called psindamocan. This is a type of sweet, toasted flour made from parched kernels. Psindamocan cornbread is perhaps one of the finest culinary legacies of the Lenape. The corn  is also unique in its transition from white sweet corn in the milk stage to blue corn once ripe on the cob.  It features 8-to-10-foot stalks, 50 to 60 days for white sweet corn, 100 to 120 days for blue dry seed.  100 seeds, $6.00.