Sweet Corn Snow Gold F1

Botanical Name: Zea mays

7 grams
NZ$4.45

Details

Sweet corn was grown by several Native American tribes, who passed it onto European settlers. An early/mid-season variety with excellent sweetly-flavoured bicoloured kernels. Enjoy steamed and eaten directly off the cobs or add to stews, rice, risottos, soups and pasta.

How To Grow

Sow 2.5cm (1in) deep into growing position. Cover in fine soil and firm down gently. Keep moist. Grow in 2m (6.5ft) rows, 50cm (20in) apart. Sow direct where they are to grow in a sunny position that offers shelter from strong winds. Water regularly, particularly in hot weather. For succession, follow up sowing should occur when first plants are 20cm (8in) tall. Harvest: 12-16 weeks from sowing.

When To Plant

Spring to Summer, later in warm areas.

Harvest

12-16 weeks

Sow

Spring, Summer

Soil Type

fertile, well drained

Important Note

These seeds are treated with Thiram, do not eat the seeds or feed them to animals. Thiram is a fungicide, a required treatment for certain varieties of seeds. It does not affect your crops or harm insects such as bees.

When

Spring to Summer, later in warm areas.

Where

Direct where they are to grow in a sunny position that offers shelter from strong winds.

How Sow

Sow 2.5cm (1in) deep into growing position. Cover in fine soil and firm down gently. Keep moist. Grow in 2m (6.5ft) rows, 50cm (20in) apart.

Care

Water regularly, particularly in hot weather. For succession, follow up sowing should occur when first plants are 20cm (8in) tall. Harvest: 12-16 weeks from sowing.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Mexican Sopa de Milho Verde

Mexican Sopa de Milho Verde

Ingredients

  • 3 cups coooked sweet corn
  • 1 cup chopped spring onions
  • 2 tbsp butter
  • 1 1/2 cups milk
  • 2 tbsp plain flour
  • Salt and black pepper to taste

Instructions

  1. In a food processor blend corn, milk and green onions into a smooth puree.
  2. Heat the butter and fry the flour for ½ minute. Add the corn mixture, 2 cups of water and salt and pepper and cook for 4 to 5 minutes. Serve hot.
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