How To Harvest, Dry & Pop Popcorn

Harvesting

When the tassels on the husk of the cobs have darkened it is time to harvest and dry your cobs. Whilst it is possible to allow the cobs to naturally dry 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 - this we have experienced 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 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 - in the light or dark makes no difference!

You will know when the kernels are fully dry as this will start to drop from the cobs and when this happens you will be able to rub the kernels off 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 air tight jars or similar.

Popping

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

To pop in a saucepan heat half a teaspoon of cooking oil or butter and then add quarter of a 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.