Pimientos de Padron Pepper (Capiscum annuum) Hot/Sweet/Mild,Spanish heirloom !
Organic,Heirloom, Open Pollinated !
These small-fruited peppers originated in Galicia, northwest Spain, where the bite-sized green fruits are sauteed in olive oil and served with coarse-ground sea salt in tapas bars across the country. Most of the peppers are relatively mild, but an occasional unpredictable hot one led a New York Times writer to call eating the dish a game of “Spanish Roulette!” Also fine for pickled peppers; the heat increases as they ripen to red. An authentic regional variety.
Red Padron Peppers: when left on the plant the green peppers turn red, spicy
The plants can grow to 2m high and produce a perpetual crop throughout the summer provided you keep picking them. If left to mature, the fruits turn a light red and grow to about 10cm long and 4cm wide at the shoulder.
Heat: very mild if picked early, 3,000 Scoville heat units if left to mature.
Size: 18 -24 inches plants, 1 -3 inch fruit
Hardiness: Tender Annual
Sun: Full
Water: Moderate
Seed Planting Depth: 0.25″
Days to Germination: 10-14 days
Plant spacing within a row: 12″-18″
All pepper varieties are Heirloom and/or OP(Open Pollinated.) and Organically Grown
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. Iâm 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 | Packet-10 Seeds, 30 Seeds, 100 Seeds, 300 Seeds, 1000 Seeds |
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