Basque Red Corn is a striking and historically rich landrace variety grown for centuries in the Basque regions of France and Spain. Plants grow tall and vigorous, producing large ears filled with glossy kernels ranging from deep red to yellow with beautiful red shading. This flint/flour corn is prized for its high protein content and versatility in the kitchen.

When ground, the meal carries flecks of red that give breads, polenta, and sauces a warm, reddish hue. Traditionally used for both human consumption and animal feed, this variety is deeply embedded in Basque food culture and continues to be used in regional dishes such as taloa and rustic corn breads.

Where Can You Grow Basque Red Corn?
Best suited for Zones 3–9, this variety thrives in full sun with rich, well-drained soil. Like all corn, it benefits from block planting to ensure proper pollination and performs best with consistent moisture and warmth during the growing season.

History and Historical Uses
Dating back to the 16th century, Basque Red Corn was a staple crop in the Basque Country. It nearly disappeared in the late 20th century but was revived in the 1990s after a remnant population was discovered in a Spanish monastery. Thanks to traditional farmers and the Basque Arto Gorria cooperative, this culturally significant corn has been brought back into cultivation and continues to play a role in regional cuisine and agricultural heritage.

Canadian Zone Information
Zones 8–9: Direct sow after last frost; long growing season supports full maturity.
Zones 5–7: Direct sow once soil warms; choose a sunny, sheltered location.
Zones 3–4: Start indoors or use season extension for reliable harvest.

How to Grow and Harvest Basque Red Corn
Planting: Sow seeds 2.5cm (1in) deep in blocks rather than rows for good pollination.
Spacing: Space plants 20–30cm (8–12in) apart.
Watering: Keep evenly moist, especially during tasseling and ear formation.
Harvesting: Allow ears to fully mature and dry on the stalk for flour use.

Seed Saving Tips for Future Supply
Isolation: Separate from other corn varieties by at least 300m to maintain purity.
Selection: Save seed from strong, healthy plants with well-filled ears.
Drying: Allow ears to dry thoroughly before shelling.
Storage: Store kernels in a cool, dry place for long-term viability.

Certified Organic By
North Okanagan Organics Association