(white) 120 days. [Reintroduced 1987 by SESE.] Originally brought to south Texas by German farmers who migrated from Virginia, Kentucky and Tennessee during the late 19th century. Descendants of these farmers maintain flocks of turkeys, and the corn is harvested by the flocks in the fields. Ears can be shelled almost with the flick of a finger. Stalks of 'Texas Gourdseed' average 8' tall, yielding 2 ears per stalk, containing 18 to 22 rows of cream colored, narrow kernels, compactly united from the cob to the surface. Although it is susceptible to smut, it is resistant to other diseases, withstands drought, and does well in clay soil. This gourdseed variety closely approximates original gourdseed characteristics. In south Texas, this is considered to be the best choice for tortilla flour. Pkt. (57 g, 220 seeds)
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