Montana Morado Maize

The rugged plants were developed to mature fast and be productive in short seasoned, climate stressed Montana conditions. It is genetically diverse, and you can grow it year after year. This superfood is the result of Dave's vision to create the highest antioxidant grain possible.

The anthocyanins have extremely high antioxidant, anti-inflammatory and anti-aging properties. They boost the immune system, are good for your microbiome and gut health, help remove toxins and heal damaged cells. Black corn has been tested to show 10 times the antioxidant power as blue, which itself is very high.

There has been a huge nutraceutical interest in Morado corns. So far they have come from Peru. But Andean corns are not adapted to the North — Andean plants are oversized and very difficult to mature, and South American genes for Morado only have one layer of pigment.

Montana Morado Maize is 100% North American Native genetics. Dave found a gene in Arizona Navajo corn that has two layers of pigment and significantly more antioxidant than the South American Morados. This corn is the product of 35 years of careful breeding.

Dave's Morado largely came from his Painted Mountain Corn. It grows about the same but with a little larger and stronger plants. Long thin cylindrical ears have kernels so purple they are black. 100 kernels/oz, same as Painted Mountain Corn.