Glass Gem Popcorn
Zea mays subsp. mays
Approximately 50 seeds per pack.
Germination 99% Oct 2024 Packed for 2025
Origins and History
Glass Gem Corn is a striking heirloom variety developed by Carl Barnes, a Cherokee farmer from Oklahoma, who dedicated his life to preserving and cross-breeding traditional Native corn varieties. By carefully selecting seeds over decades, he created ears of corn that shimmer in translucent colors reminiscent of gemstones. After being shared among seed-saving communities, it gained worldwide recognition in the early 2010s, becoming a symbol of the importance of heirloom seed preservation and cultural heritage.
Appearance and Characteristics
The most remarkable feature of Glass Gem Corn is its kernels, which display a dazzling spectrum of colors including blues, purples, pinks, yellows, oranges, and greens. Each ear is unique, with kernels often having a pearlescent, glass-like sheen. The plants typically reach 6–8 feet tall and produce medium-sized ears. While grown primarily for its ornamental beauty, it is also a functional flint corn with practical uses.
Culinary Uses
Though too hard for fresh eating, Glass Gem Corn is excellent when dried and ground into cornmeal for baking tortillas, cornbread, and porridge. Its kernels can also be popped into small, tender popcorn with a slightly nutty flavor. Many growers save part of their harvest for seed to preserve its extraordinary diversity of color.
Growing Tips
Glass Gem Corn grows best in USDA Zones 4–10. It thrives in full sun and well-drained, fertile soil with consistent moisture. Sow seeds directly outdoors after the last frost date, once soil temperatures reach at least 60°F. Plant kernels 1–1.5 inches deep and space them 8–12 inches apart, with rows spaced 24–30 inches apart. Since corn is wind-pollinated, planting in blocks rather than single rows ensures better kernel development and color expression.
Harvesting Guidance
Glass Gem Corn requires about 100–120 days to reach maturity. Ears should be left on the stalks until husks are fully dried and papery, often well into autumn. Once harvested, allow ears to cure further in a dry, well-ventilated space before shelling. Properly dried kernels can be stored for many months for use as seed, meal, or popcorn.
