I am a fairly experienced gardener but this is my first year growing sweet
corn. The plants are all well grown, the cobs are large and the kernels are
full and juicy. But the taste is quite poor. It would be less than half an
hour between cutting and cooking. I have been sampling some every few days
for a couple of weeks but the result is the same, the texture when cooked is
heavy and chewy (despite the kernels looking good) and the flavour is bland
and not sweet (despite the variety being supposedly very sweet).
So what's wrong? Is it too young, too old or some other thing?
Next time you cook some, add a cup of sugar to the water you boil it in and
see if that will help. It does sometimes for me. It doesn't answer your
question, but might make it taste better.
On Wed, 01 Feb 2006 01:15:45 GMT, "David Hare-Scott"
That is a variety that *should" yield a sweet and fine textured ear,
but sometimes the Garden Fairies just don't bless us. Somme years are
great for tomatoes, some for corn (every darn year seems to be good
for zucchini), some for the grapes...etc.
It might be almost anything, from the weather to the soil, to the
time of planting, etc....the only thing I can recommend is not to use
the same variety again.
Wish I could offer more advice.
I would go for too much water followed by not enough. We have had a few
early corn crops that way.
My dream would be to garden in both hemispheres in the same year, north
David Hare-Scott wrote:
"Kelvedon Glory which is an F1 hybrid." I am not familiar with this
cultivar. If it is a supersweet (SH2) cultivar, and it gets cross
pollinated by any regular corn cultivar, The results are a tough chewy,
flavorless mess. Supersweets have to be isolated.
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