How To Harvest, Dry & Pop Popcorn

Harvesting

When the tassels on the husks of the cobs have darkened it is time to harvest and dry your cobs. While it is possible to allow the cobs to dry naturally on the plants before harvesting this requires an autumn relatively free from rain; the second disadvantage of drying on the plant is that if mice find the drying cobs they will decimate them - we have experienced this to our cost here on the nursery! So cut the cobs with a little extra stalk and gently remove the outer husk and tassel debris.

Drying & Storing

The cobs dry best when hung up; the stems of the cobs are very tough, so you are best advised to drill a small hole through the stem before threading through a piece of fuse wire or similar and then hang the cobs up in a warm airy spot - whether in the light or dark makes no difference!

You will know when the kernels are fully dry as they will start to drop from the cobs; when this happens you will be able to rub off the kernels with your thumb.

No matter how carefully you husk and shell your corn, a few crinkled silks, as well as some chaff and cob residue, will get mixed in with the kernels. This refuse can cause the popped corn to scorch, so it's best to clean each batch before you store it. All you have to do is pour the popcorn, slowly, from one bucket to another ... and let the wind (or an electric fan) carry away the debris.

The kernels can now be stored in airtight jars or similar.

Popping

To pop in a microwave simply quarter-fill a glass bowl with the kernels, cover with cling film, then heat on high for about 2 minutes until the rush of pops subsides. Avoid using plastic bowls (even those that are microwave-safe) as the kernels need to get very hot before popping - from our own experience this can cause pitting or melting of the plastic bowl.

To pop in a saucepan heat half a teaspoon of cooking oil or butter and then add a quarter-cup of kernels before putting on the lid - once again, take off the heat once the rush of pops subsides.

Different cooking oils will enhance the flavour of the popcorn so experiment - perhaps, even try bacon fat.

While there's absolutely nothing wrong with plain or salted popcorn (you'll be amazed how good it is on its own), you can add different toppings to turn your corn into something special. Dribble some molasses on the popped kernels, for instance, or stir a little honey into a bowl of hot, buttered corn. Brown sugar and butter melted together and mixed into a container of popcorn will produce a delicious homemade caramel corn.