One of the largest sweet peppers. Named after Mt. Aconcagua in the Andes. Extremely productive. Long tapered fruits are 3” wide and up to 12” long. Ripens from green to orange to red. Great flavor at any stage of maturity, but sweetest when fully ripened to red. Green fruits can be used starting at 50 days, red fruits at 70 days from transplant.
Soil & Water: Peppers require deeply-worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don’t over water.
Planting & Growing: Start seeds indoors 8 weeks before the last frost. Direct seeding is not recommended. Stake to keep fruit off the ground and mulch for disease and weed control.
Harvesting & Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don’t pull) the fruit from the stems. These peppers may be harvested from the green stage through the color changes.
Did You Know? Sweet peppers are loaded with vitamins C and A. Red peppers contain twice the vitamin C and eleven times the beta carotene of green peppers.
- Soil Temperature: 75-85F
- Planting Depth: 1/4″
- Germination: 6-15 Days
- Height At Maturity: 22″-30″
- Days To Maturity: 68-78 Days
- Sun/Shade: Full Sun
- Spacing After Thinning: 12″
Peppers often like to take their sweet time germinating. They can be up in a week, and some will take almost a month. Even with paper towel germination testing, they can take long. I’m not sure why, but it is a normal occurrence. So plan ahead and make sure you start them early enough! Also remember they like heat to germinate so make sure you have a heating mat or something to keep the soil warm. Placing them up on top of the fridge often works too since it is normally warmer up there.
Peppers do very well grown in pots.
| Size | 1 Packet -30 Seed, 100 Seeds, 1000 Seeds, 5000 Seeds |
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