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Oaxacan(pronounced Wah-Ha-Kun) produces stunning, emerald green kernels on6" to 10" (15 to 25.5 cm) ears. Grown for centuries by theZapotec Indians of southern Mexico, where it is commonly used to makegreen flour tamales. This variety is drought resistant and produces7' (about 2 m) sturdy plants. Ready to harvest in about 75-100 days.