Capsicum annuum (65 days) A favorite pickling pepper that’s exceptionally bountiful! Often found in sandwich shops, pizzerias, and salad bars.
These unique, wrinkled fruits are typically harvested immature when about 2 1/2-3″ long. They are best pickled as the raw fruits are rather bland. The medium-sized plants should be harvested every few days to encourage fruit production. The strain we offer does not have any heat. Organically grown.
This pepper is delicious in Greek salads, pizzas and sandwiches. The pods are not very hot and color from yellow-green to yellow and finally red. This chili pepper grows well in a cooler climate. After repotting, the 7-10 cm long pods can be harvested after about 65 days. People prefer to eat these chilies in the yellow phase.
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.
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: 24″-28″
Days To Maturity: 62-75 Days
Sun/Shade: Full Sun
Spacing After Thinning: 12″
| Capsicum Annuum | 10 Seeds, 30 Seeds, 100 Seeds, 1000 Seeds |
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