How to Grow Bloody Butcher
Wikimedia Commons
Bloody Butcher
Zea mays
vegetableBloody Butcher is a heirloom dent corn variety prized for its distinctive deep red to burgundy kernels and excellent flavor for fresh eating and grinding. This open-pollinated corn produces tall stalks with ears containing both red and darker kernels, making it visually striking in the garden. It's ideal for polenta, cornmeal, and fresh eating when harvested at the milk stage.
When should you plant Bloody Butcher in your zone?
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Example Bloody Butcher timeline · Pittsburgh, PA (Zone 6b)
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Plant Bloody Butcher
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Bloody Butcher
Around Jul 26≈ 100 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Bloody Butcher dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-8; grows in zones 3-9 with appropriate timing
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Get my Bloody Butcher timeline →Growth Stages
Seedling
2-3 weeksYoung corn emerges with first leaves unfurling; typically reaches 4-6 inches tall
Keep soil evenly moist. Thin seedlings to proper spacing (8 inches apart). Watch for cutworms and birds.
Vegetative
4-6 weeksRapid growth phase; plant develops multiple leaves, stalks thicken, and side shoots may appear
Apply balanced fertilizer when plant reaches 12 inches. Provide consistent water. Mulch to retain moisture and suppress weeds. Stake if needed in windy areas.
Tasseling & Silking
2-3 weeksTassel emerges from top of stalk; silks appear from ear husks and elongate downward
Increase water to 1.5+ inches weekly. Apply nitrogen fertilizer if needed. Pollination occurs as pollen from tassel falls on silks; ensure adequate spacing for air flow.
Kernel Development
3-4 weeksKernels fill progressively from base to tip of cob; kernels deepen in color to characteristic burgundy-red
Maintain steady moisture without overwatering. Monitor for pests and diseases. Reduce nitrogen to avoid excess vegetative growth.
Harvest-Ready
Variable based on intended useKernels reach full, deep red color; husks dry and brown; kernels show dent characteristic of dent corn
For fresh eating, harvest when kernels are in late milk to early dough stage (silks brown). For grain/grinding, allow kernels to fully dent and dry on stalk.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick larvae from stalks; plant resistant varieties; use Bt (Bacillus thuringiensis) spray; remove and destroy infested plant material
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Apply mineral oil to silk ends early; use pheromone traps; Bt spray; hand-pick when visible
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Hand-pick early morning; use Japanese beetle traps away from plants; apply neem oil
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Strong water spray; insecticidal soap; neem oil; encourage beneficial insects
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Cutworm collars around seedlings; diatomaceous earth; handpick at night; encourage ground beetles
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Row covers on young plants; neem oil; hand removal; encourage predatory birds
Uses
Fresh corn and milk stage eating
CulinaryWhen harvested at the milk stage, Bloody Butcher has good eating quality with tender kernels and sweet corn flavor, making it suitable for fresh cooking, boiling, or roasting despite being a dent corn variety. [source]
Cornmeal and flour production
CulinaryThe dry kernels grind into beautiful deep red cornmeal and flour, ideal for polenta, tortillas, cornbread, and specialty baking. The distinctive color adds visual appeal to culinary dishes. [source]
Livestock feed
CulinaryDried kernels are nutritious for poultry and livestock, providing protein and carbohydrates as a staple grain feed. [source]
Ornamental and decorative use
HouseholdThe striking deep red kernels make Bloody Butcher visually appealing for dried corn arrangements, fall decorations, and harvest displays. [source]
Heritage seed saving
CraftAs an open-pollinated heirloom variety, Bloody Butcher allows gardeners to save seeds year after year, preserving genetic diversity and agricultural heritage. [source]
Harvest Tips
For fresh eating, harvest when kernels are in milk to early dough stage (usually 20-24 days after silking begins); silks should be brown and kernels full. For grinding or storage as grain, allow kernels to reach full dent and dry on the stalk until brittle; harvest when moisture content is below 15% (test by cracking—should snap cleanly). Harvest ears by hand, twisting and pulling downward. For seed saving, allow kernels to fully mature and dry on stalk, then store in cool, dry conditions.
Fun Facts
- 🌱 Bloody Butcher is a traditional heirloom variety that dates back centuries, with origins in early American and European corn breeding. The distinctive red color comes from anthocyanin pigments, the same compounds that give red cabbage and blueberries their color.
- 🌱 This variety was nearly lost to commercial agriculture but has been preserved and revived by seed savers and heirloom enthusiasts. It remains popular among specialty corn growers and heritage seed companies.
- 🌱 The kernels change color dramatically as they mature—early kernels may appear orange or red, but fully mature Bloody Butcher kernels deepen to a rich burgundy or wine-red color that makes them instantly recognizable.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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