Well, it’s officially the Christmas season. Time for decorating, baking, holiday music, and—my ultimate favorite—binging on Christmas movies. Sing it, Dean, because just like that old tune, “I’ve brought me some corn for popping.” And yes… it’s about to be on.
But unlike Dean Martin, I grew my popcorn myself. Sooo, there. (Kidding.) Honestly, if Dean—or anyone else—wanted to grow their own popcorn, it couldn’t be easier. It’s one of the simplest, most satisfying crops in the garden, and certainly nothing worth bragging about… unless you count the moment you sit down to a Christmas movie with a bowl of homegrown popcorn. Then you absolutely get to brag a little.
In this week’s blog, I’m going to show you why growing your own popcorn is absolutely worth trying—even if it’s never crossed your mind before. From the varieties that have earned a permanent spot in my garden to the simple steps for sowing, growing, harvesting, and storing your own kernels, you’ll be surprised at just how fun (and foolproof) this crop can be. By the time the next Christmas movie marathon rolls around, you might just have your own homegrown bowl ready to pop.
Growing popcorn is easy and rewarding. Once you do it, you might never go back to store-bought kernels again. Pictured: Dakota Black popcorn
Why Grow Your Own Popcorn
Now, usually when I write these "why grow" sections, I like to go into the USDA's pesticide data program and take a look at what you're getting from the grocery stores these days. Often, it's bad news—but not today. A quick analysis of the 2022 data which sampled "Grain Corn" (the program doesn't single out popcorn) showed that a surprising 74% had no residue at all. That's good news, and somewhat unexpected.
So why, then, would you want to grow your own? Well, first of all, popcorn is surprisingly easy to grow. It's more or less a plant-it-and-forget-it crop. You may have to weed it a couple times or water it if the weather turns particularly dry, but otherwise there's not much to do with it until harvest time.
Popcorn asks very little of the gardener. These Tom Thumb ears mature in 85 days or less. Plus, standing just 3 feet tall, the plants can even be grown in raised beds and containers.
Secondly, growing your own popcorn opens you up to varieties you could never find at the grocery store—colorful varieties like Early Pink Pearl, historic varieties like Pennsylvania Butter Flavored, and novelties like Tom Thumb. We'll get into our favorite picks later, but for now, just know that gardening gives you access to more than the standard yellow popcorn.
Finally, there's a real sense of accomplishment that comes with growing your own. It's fun seeing all those brightly colored kernels tucked away in pretty mason jars, just waiting for the next movie. We've even been known to give some out for Christmas gifts. They're particularly well received by the men in the family, who perhaps don't get quite as excited about my doily-covered jams and jellies.
Homegrown popcorn makes great gifts. In fact, it's a two-fer — a snack and (if they don't eat it all) seeds for their own garden! Pictured: Early Pink Pearl popcorn.
Our Favorite Heirloom Popcorns
If you’ve only ever bought popcorn from the store, you might be surprised by just how much variety there really is. Popcorn comes in all shapes, colors, and flavors—some pop into big, fluffy snowflakes, while others make small, crisp nuggets perfect for caramel corn or kettle corn. Here are a few of my favorites, all of which have earned repeat spots in our garden.
Dakota Black
If you want dramatic, look no further. Dakota Black produces gorgeous, near-black kernels on compact ears, and they pop into bright white, slightly nutty puffs. It’s one of the best varieties for people who want both beauty and reliability.
Strawberry Popcorn
Just as cute as the name suggests. Strawberry Popcorn's little ruby-red ears really do look like oversized strawberries, and they make a fun, kid-friendly addition to the garden. The popcorn itself pops up crisp and flavorful—perfect for gifting.
Pennsylvania Butter Flavored
A historic variety with a rich, natural buttery taste (no flavor packets needed). The kernels are pale yellow with a soft sheen, and once popped, they have a tender texture that’s hard to beat. This one is a longtime favorite in our family.
Early Pink Pearl
One of the prettiest heirloom popcorns you can grow. Early Pink Pearl's kernels start out a soft, pearly rose and pop into pleasantly crisp, slightly sweet puffs. It’s an early-maturing variety too, making it a good choice for northern gardeners.
Tom Thumb
A true novelty and always a crowd-pleaser. Tom Thumb is one of the earliest and smallest popcorns you can grow, producing tiny ears with big personality. The popped kernels are crisp and flavorful—perfect for snacking or for anyone with a shorter season.
Unless you grow it yourself, you'll never get the opportunity to enjoy rare heirlooms like the Japanese Hulless popcorn pictured here.
How to Grow Popcorn
Once you’ve picked your varieties, the rest is easy. Popcorn behaves a lot like sweet corn in the garden, but with even fewer demands. Give it a sunny spot, decent soil, and a little room to stretch, and it will reward you with sturdy stalks and colorful ears by late summer. Let’s walk through the basics—sowing, growing, harvesting, and storing—so you can turn those beautiful kernels into the perfect bowl of popcorn for your next movie night.
Sowing
Popcorn is as simple to plant as any other corn, but timing matters. Since it needs a long, warm season, wait until the soil has warmed to at least 60°F—usually a week or two after your last frost. Plant seeds 1–1½ inches deep, spacing them 8–10 inches apart in rows about 30–36 inches apart. For the best pollination (and fullest ears), plant in blocks of at least four short rows rather than one long row. If you’re growing more than one variety, keep them well separated or stagger planting dates.
Our popcorn is typically grown in blocks made up of several rows spaced 30-36" apart. Ideal spacing within the row is 8 to 10 inches.
A Note on Pollination
Here’s a fun (and incredibly helpful) bit of corn genetics: most popcorn varieties carry a gene called Gametophyte Factor-1, often shortened to Ga-1. This gene makes the popcorn’s eggs incompatible with pollen from outside sources—meaning pollen from sweet corn, field corn, or GMO hybrids can’t fertilize it. For home gardeners, that’s great news: you can grow popcorn right next to your neighbor’s sweet corn patch—or even beside your own—without worrying about off-types or contamination.
But there are two important caveats:
- This protection only works one way. Popcorn may be “safe” from sweet corn pollen, but sweet corn is still fully susceptible to popcorn pollen. If the two are grown side-by-side, it’s the sweet corn that will suffer—the result is starchy, tough kernels instead of sugary sweetness.
- Not all popcorn carries the incompatibility allele. A few heirlooms, including Pennsylvania Butter Flavored, lack the Ga-1 allele entirely. These varieties can be cross-pollinated by sweet corn or field corn, so give them some distance if purity matters.
For most gardeners growing standard heirloom popcorns, cross-pollination simply isn’t a concern. But now you know why—and where the exceptions lie.
Pennsylvania Butter Flavored is a delicious heirloom, but it's also a rule-breaker—unlike most popcorn varieties, it can be pollinated by both sweet and field corn.
Growing
Once it’s up and going, popcorn is very much a low-maintenance crop. Keep the patch weeded during the first few weeks so young plants aren’t outcompeted, and give them a good drink during dry spells—especially during tasseling and ear fill. After that, you can mostly step back and let the plants do their thing. A side-dressing of compost or a balanced fertilizer at knee-high can give plants a boost, but most gardens won’t need much beyond decent soil and consistent moisture.
Harvesting
Popcorn isn’t harvested fresh like sweet corn—patience is key. Let the ears dry down on the stalk as long as the weather allows; the husks will turn brown and papery, and the kernels will take on their fully mature color. Once the stalks begin to dry or frost threatens, pull the ears and finish drying them indoors. A warm, dry spot with good airflow works best.
Popcorn is ready to harvest once the husks turn tan and papery, just like these ears of Strawberry popcorn.
Shelling & Getting the Moisture Just Right
The secret to great popcorn isn’t just the variety—it’s the moisture content. Popcorn pops best at 13–14% moisture, and the easiest way to hit that sweet spot is to dry it slowly and test as you go.
After harvest, pull back the husks, slip the ears into a mesh bag, and hang them in a warm, dry, well-ventilated spot for 2–3 weeks. When they feel hard and shiny, take down an ear and shell off a small handful of kernels. Give them a quick test-pop.
-
Too moist? The popcorn will be small, tough, and a little chewy.
→ Let the ears dry another week, then test again. -
Just right? You’ll get full, fluffy pops with a crisp texture.
→ Once you see this, go ahead and shell the rest of your crop.
To clean the kernels, pour them from one bucket to another outdoors on a breezy day; the wind will take the chaff and leave the good stuff behind.
Before shelling, be sure to dry your ears first. These Eastern Sunburst ears are drying in a wicker basket.
Storing Your Popcorn
Once your kernels are clean and properly dried, you’re basically done. Popcorn stores beautifully—often for years—if kept in the right conditions.
Seal the dried kernels in airtight containers and store them in a cool, dry place. Mason jars work especially well; not only do they look beautiful lined up on a pantry shelf, but they protect the popcorn from moisture swings that can affect popping quality.
How to Pop Real Popcorn (Without the Bag)
Now that you’ve grown it, dried it, and stored it, let’s talk about the part everyone actually cares about: popping it. We’ve all gotten used to the convenience of microwave popcorn bags, but popping loose kernels—whether homegrown or store-bought—is just as easy, far cheaper, and doesn’t come with the chemical-laced coatings sometimes found inside commercial microwave bags.
Photo by charlesdeluvio on Unsplash
For years, our kids didn’t even know microwave popcorn came in a bag. I kept jars of loose kernels in the pantry and popped them as needed, and even on those rare occasions when our homegrown stash ran out, I still wasn’t buying the prepackaged stuff. So one Halloween, when our oldest was five, the kids were absolutely thrilled to receive actual microwave popcorn bags in their trick-or-treat buckets. Later that night, overstimulated and in that post–candy-distribution haze only parents know, I told them, “Sure, go ahead and make some,” and shooed them toward the kitchen.
A minute later, I walked into the kitchen to find them cutting open the microwave bags and dumping the kernels into our big Nordic Ware microwave popcorn bowl. They genuinely thought that was how everyone used microwave popcorn. And honestly? Their version worked just as well as the bag.
Here are a few simple, tried-and-true ways to pop popcorn without the commercial bag:
1. Microwave Popcorn Bowls
These are my go-to. Add ¼ cup of kernels to a microwave-safe bowl with a vented lid (like the Nordic Ware one we use), and microwave for 2–4 minutes until the popping slows. No oil needed unless you want it.
2. Plain Brown Paper Lunch Sacks
Believe it or not, this works beautifully. Add ¼ cup of kernels to a lunch sack, fold the top over twice, and microwave for 2–3 minutes. It’s simple, inexpensive, and completely free of coatings or additives.
3. Air Poppers
Fast, clean, and oil-free. Just pour in the kernels and let the machine do the work. One small caveat: tiny-kerneled varieties like Tom Thumb or Strawberry Popcorn can sometimes get blown out of the chute before they pop because they’re so light. Larger-kerneled varieties tend to work best in air poppers.
4. The Stovetop Method
The old standby. Add a tablespoon or two of oil to a large pot, toss in a couple of “test” kernels, and when they pop, add the rest. Keep the lid on and shake often to prevent scorching. When the popping slows, pull it off the heat.
However you choose to pop it, homemade popcorn just tastes better—lighter, fresher, and far more satisfying. And when the kernels came from your own garden? That’s Christmas-movie magic right there.
Photo by Eduardo Casajús Gorostiaga on Unsplash
Our Favorite Popcorn Seasonings
When it comes to popcorn, I’m a bit of an absolutist in one regard: if you’re going to use oil, it must be coconut oil. It has that clean flavor and high smoke point that keeps popcorn tasting light and fresh instead of burnt and soggy. Plus, it’s the old baseball-stadium standard—the way I grew up eating popcorn—and I’ll never go back.
But even with my coconut-oil loyalty, I do like to mix things up now and then. Here are a few of our go-to toppings:
White Cheddar Powder
A crowd-pleaser and an easy upgrade from the orange stuff in the shaker. It clings beautifully to warm popcorn and delivers that classic movie-theater flavor without the additives.
Parmesan & Garlic Salt
Simple, savory, and incredibly satisfying. A sprinkle of finely grated Parmesan with a pinch of garlic salt turns a bowl of popcorn into something dangerously snackable.
Cinnamon Sugar Popcorn
A cozy winter favorite—somewhere between kettle corn and a snickerdoodle. It takes a little more prep (melted butter, cinnamon sugar, a brief bake), but the result is crisp, fragrant, and absolutely worth it. Full recipe here.
No matter how you season it, great popcorn starts with—great popcorn. And we've got some of the best heirlooms available.
Final Thoughts
Popcorn may be one of the easiest crops you’ll ever grow, but it has a way of bringing out all the charm and nostalgia of the garden. From the first sprout in spring to the bright jars lined up in the pantry, it’s a crop that rewards you long after the season is over. And when December rolls around—when the tree is lit, the house smells like cinnamon, and the Christmas movie marathons begin—there’s something wonderfully grounding about settling in with a bowl of popcorn you grew yourself.
Maybe it’s the simplicity of it. Maybe it’s the ritual. Or maybe it’s just knowing that something so small and ordinary can connect a whole year’s worth of effort to a single cozy moment on the couch.
However you pop it, season it, or share it, I hope this guide encourages you to grow your own popcorn next season. With any luck, by next Christmas you’ll be curled up under a blanket, bowl in hand, proudly announcing, “We grew this,” to anyone who will listen—even if it’s just the dog.
Ready to get growing? Check out our full selection of heirloom popcorn seeds and get started on your next exciting gardening adventure.
