Organic Duborskian Rice
115 days from transplant to harvest | Oryza sativa
HEIRLOOM If we can grow rice, you can, too! Even in short seasons, even without a patty and it’s remarkably simple.
The Duborskians were 19th-century communal agriculturalists in Russia, regionally adapting many crops to their short seasons. We will always be thankful for them and we’re especially grateful for Roberta Bailey of Seven Tree Farm in Maine, who selected Duborskian rice in central Maine for years before gifting us our original seed stock in 2014.
Duborskian is short-grain upland rice, also called dryland rice, meaning it thrives in average garden conditions. Indeed, she would perish in a classic rice patty. We were astonished in 2016, the driest season on record in our county, to witness Duborskian rice absolutely flourish, undaunted.
With about ten inches between plants, each grain of rice will send up an abundance of stalks (tillers) with gorgeous mint-green seed heads (panicles) emerging in July.
One 100′ row of rice will yield 6 to 10 pounds of grain.
Sow Seeds & Sing Songs,
& the whole Fruition Crew
Organic Duborskian Rice
Transplant Only: Start indoors 3-4 weeks before transplanting late May when the soil has warmed up. They can tolerate a light frost but best to plant as close to the last frost date as possible. Transplant 10”-12” inches apart in good garden soil. The plants will reach 20”-24” high and have numerous tillers. Keep well weeded during early growth stage to give the tillers plenty of room to spread.
Harvest as heads dry down but before they drop seeds or get moldy. Typically the harvest ranges from late August through September.
Sowing Date: After frost, late May – early June
Seed Depth: 1/2 inch
Days to Germination: 5-7
Days to Maturity: 105
Plant spacing after thinning: 12 inches
Height: 3 feet
After you have harvested the seed stalks, tie them in bundles and hang them in a dry place with good airflow. When the seeds drop from the stalks by hitting them with a stick they are ready to thresh. Thresh each bundle onto a tarp. Keep some of this seed in a mouse-proof container for replanting.
For eating!!! you still need to de-hull the threshed grains. There are two ways to approach this without any new tools or devices. The first is the old way. Put the threshed grains in a canvas bag over a hard surface and smash the bag with a wooden or rubber mallet. This works, but takes lots of beating. When the seeds are mostly de-hulled you can pour the seed and chaff infront of a fan and the light chaff will blow off and the heavy seeds will drop into a container below.
As a second method you can take the threshed seeds and place them on baking sheets in the oven at 200 degrees Fahrenheit for 1 hour. Remove from the oven and let cool. You can then follow the steps above for dehulling in a canvas sack. Or if you get it just right you can rub the seeds between your hands and the brittle dried out hulls will simply fall off.