Ace (red—55-70 days. An extra-early, highly productive standard bell pepper. Heavy yields of medium sized 3-4 lobed fruits. Ace has good tolerance to blossom drop. This pepper is widely adapted, but performs particularly well in cooler climates where bell peppers are difficult to grow successfully. A good all-around, reliable bell pepper.
Aji Delight (red—75-85 days): A real rarity! All the FLAVOR you could want in chile pepper with the mildest of heat. Extremely vigorous and easy-to-grow. Large 3 to 4” bullet-shaped, red peppers add a new flavor to salads or garnishes. Use anywhere you would use a bell pepper. This pepper can be used at any color stage but is at its best when fully mature.
Ajvarski (red—80 days): Here's a truly outstanding roasting pepper from eastern Macedonia. This pepper is thick-walled, with a broad-wedge shape; it reaches 6-7” long. A unique feature of this pepper is its fragrance; under the right conditions, this pepper can be smelled from 10’ away! This pepper should be used when it ripens to deep red. It makes an exceptional roasting pepper and in unsurpassed for making the traditional sauce called “ajvar.”
Alliance (red—70 days): This bell pepper is known to be one of the best for disease resistance, allowing for a healthy yield of large 4 1/2" blocky fruits with thick walls and smooth skin. Peppers mature from an attractive green to deep red and can be used at any stage. These strong, sturdy plants have good leaf canopy offering protection from sunscald. New for 2019.
CA Wonder (green to red): A classic bell, produces sweet, juicy peppers that are excellent fresh, roasted, sautŽed or stuffed and freeze well for later use. Fruits ripen from green to red on vigorous upright plants. Harvest early fruit green to encourage additional fruit set.
Canary Bell (yellow—75 days): What an exceptional bell pepper! This pepper is brilliant yellow in high contrast to its deep green foliage, a beauty in the garden. It is crisp, sweet and renowned for its exceptional flavor. With high productivity, what’s not to love about this pepper.
Carmen (red): Best-tasting Italian frying pepper! A beautiful pepper of the Italian "bull's horn" type, Carmen has a lovely, sweet taste for salads and roasting, especially when partially or fully red-ripe. Tapered fruits average 6" long x 2_" wide, ripening from green to deep carmine red. Maturity is early on an upright plant. Suitable for container gardening. This pepper is said to do well in cooler climates.
Corno di Toro Rosso (red—80 days): “Red Horn of the Bull.” 8" long x 3” wide, this pepper bears heavily. Brilliant red when ripe, the Rosso pepper is a favorite in Italian kitchens, ideal for stuffing, frying or grilling. This very sweet pepper with its thin skin and thick flesh is the ideal pepper to use for marinated peppers. Let this pepper reach its full maturity and you will be “sweetly” rewarded.
Corno Giallo (yellow—80 days): This flavorful pepper is prized by Italian chefs and is a traditional favorite in Italian home cooking. You will find this pepper to be sweet, crisp and full-bodied. When fully ripe the fruits are a gorgeous golden-yellow, growing 6-10” long x 2” wide at the shoulder. While this pepper can be harvested green, it has the best flavor when it reaches maturity. Uses for this pepper are seemingly endless from slicing into salads, topping a pizza, roasting in the oven, charring on the grill, or stuffing with your favorite filling.
Flavorburst (yellow—85 days): Flavorburst is a stunning yellow/orange pepper with excellent flavor. The early color is lime green, turning to yellow, and then to glowing orange when ripe. This is a medium to large, bell type, pepper with 3 lobes, it will often be slightly elongated. Always a winner in salads and mild stir fries.
Goddess (yellow): This is a sweet banana pepper. Goddess ripens from yellow to red but is best enjoyed yellow. The pepper is 8-9 inches long, very smooth and has a thick wall. The plant is ~2 feet tall and a good producer. This is a pepper you will want to grow if you like to pickle peppers but it will also function well sliced into a summer salad.
Gourmet (orange—85 days): This pepper produces vibrant orange fruit. The walls of this pepper are thick and the flavor very sweet. The fruit is medium to large with a blocky shape. This pepper has a reputation for being easy to grow under a wide variety of conditions. The plants are strong and set plentiful fruit. The Gourmet pepper has high resistance to tobacco mosaic virus.
Gypsy (orange—75 days): An All-America Selections winner (AAS) which is high praise. Tapered fruits grow 4" long x 2" wide. The pepper matures from yellow to orange to red. This is a very prolific pepper on a short 18” plant, GREAT for container planting. Recommended for frying, for use in fresh salads or a summer crudité platter. If you love to cook this pepper is sublime stuffed with a mixture of sweet Italian sausage, artichoke hearts and eggplant then baked of in the oven and finished with a sprinkle of parmesan cheese and a drizzle of olive oil
Jimmy Nardello (red—90 days): A long Italian-type pepper with thin skin, ripening to a deep, fire engine red. Jimmy Nardello peppers are sweet, crisp and light when eaten raw. This pepper is very prolific and has the added benefit of drying easily. An Ark of Taste winner this pepper has long been considered one of the best frying peppers in the garden. A quick grill or sauté with olive oil, fresh garlic and a sprinkle of sea salt is all you need.
King Arthur (green to red): One of the earliest bell peppers to produce. Widely adapted to varied growing conditions, it's a good foundation plant in the pepper garden. Plants are large and early to bear a crop of thick walled peppers, picked from green thru red. This is a fine salad pepper and a beauty on an appetizer platter. Plan on staking this plant early.
King of the North (red—60-80 days): An exciting bell pepper for short-season growers that produces nice, blocky fruit. Nicely flavored when picked either green or red. Plants are very productive. Good for cool or short season.
Lunch Box Mixed (mixed): All three colors in one seed mix! These beautiful red, yellow and orange, mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, as an addition to salads and, of course, perfect for a healthy snack. All three varieties have tall strong plants that yield well for snack-type peppers.
Lunch Box Orange (orange—70-80 days): All three colors but three separate plants! These beautiful red, yellow and orange, mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, or used as an addition to salads. Of course, they are perfect for a healthy snack in the garden or a lunch box. All three varieties have tall, strong plants that yield well.'
Lunch Box Red (red—70-80 days): All three colors but three separate plants! These beautiful red, yellow and orange, mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, or used as an addition to salads. Of course, they are perfect for a healthy snack in the garden or a lunch box. All three varieties have tall, strong plants that yield well.
Lunch Box Yellow (yellow—70-80 days): All three colors but three separate plants! These beautiful red, yellow and orange, mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, or used as an addition to salads. Of course, they are perfect for a healthy snack in the garden or a lunch box. All three varieties have tall, strong plants that yield well.
Orange Blaze (orange—70 days): These vigorous plants bear gorgeous 2- to 3-lobed bell peppers that turn bright orange very quickly, providing an early harvest. In addition to the fabulous color you will find the flavor does not disappoint. This pepper is just right for cutting into salads or for use in cooking. Not only are the plants vigorous they are highly disease resistant. All-America Selections Winner (AAS).
Orange Marmalade (orange—75 days): This bell pepper has performed well in multiple locations across the U.S. making it a top performer for the garden. In addition to a high yield this pepper has good resistance to bacterial leaf and Tobacco Mosaic Virus. Fruit will ripen from green to orange very quickly, measuring 4”. And did we mention, it’s a sweet treat to eat?
Paradicsom (orange—80 days): This is one of the truly great peppers to come out of Hungary. The pepper is unique in that it has the ribs and shape of a pumpkin, a bit squat and flat with a bright yellow coloring. It is known in Hungary for its exceptional flavor. This is a rare but winning variety.
Shishito Mellow Star (green—60 days): This pepper is popular in Japan where its thin walls make it particularly suitable for tempura, it’s also very good in stir-fries or sautés. In Asia, this pepper is always cooked green, but they also may be used red, thinly sliced into salads or coleslaws. Medium, upright plants produce a good yield over an extended harvest period. Average 3½ to 4" heavily wrinkled fruits are thin walled.
Topepo Rosso (red—80 days): This is the type of pepper you see pickled in large jars in Italian delis. Round, ribbed fruits are 2" high x 2" wide with a sweet, succulent flavor, they have a smooth skin with EXTRA thick walls. Eat fresh, roasted, or pickled. Their brilliant scarlet color resembles a tomato (hence the name combining tomato and pepper). Plants have a strong upright habit and good leaf cover to protect against sunscald.
Aleppo (red—85 days): The Aleppo pepper is a popular spice and ingredient in the Middle Eastern and Mediterranean regions. It is a small pepper that grows several inches long and up to an inch and half wide. Let this pepper mature to red before use. The peppers are traditionally used dried and crushed into flakes. Though the flavor is moderately hot, this pepper has a fruity undertone. This pepper is a rare find and our supply very limited.
Arapaho (Cayenne) (red—80 days): The Arapaho (formerly known as Cheyenne) is an excellent flavored pepper—a good combination of sweet and moderately hot. High yield, 8-9” peppers with medium thick walled skins is a great pepper for fresh use.
Flaming Flare (Fresno) (red—80 days): A Fresno style pepper with good adaptability. Their flavor is sweet with mild heat, Flaming Flare offers a bit of spiciness and a whole lot of flavor. Conical-shaped fruits are thin walled, averaging 4" long. This pepper is best used at its full maturity when it ripens to bright red. Excellent for fresh use, stir-fries, sautéing, hot sauce, and DELICIOUS for chile sauce. High resistance to tobacco mosaic virus.
Habanero (orange): Bearing blocky, wrinkled peppers, 2 inches long and slightly less wide, this classic chili matures from silvery-green to bright orange. Yield potential is good, but can be erratic in cooler locations. May be used fresh or dried. Be sure to wear gloves when handling!
Hatch (Anaheim) (red—85 days): If you know and love the Big Jim Pepper, but you would like a little more heat, this is your pepper! This is a meaty pepper with thick flesh and produces a heavy yield of large 9" long peppers on 36” plants. Hatch peppers can be flame roasted when green for immediate use, or grilled and frozen for later use. Stake this plant early.
Havasu (Santa Fe) (yellow-orange-red—80 days): The Havasu pepper is high-yielding for its small size of 24" tall. The fruit is cone shaped with thick walls. This Santa Fe type pepper has proven to be widely adaptable in various growing conditions. The fruits reaches a pale yellow in 60 days when it is usually harvested and used in “mole amarillo” (yellow mole). This pepper, as it matures to orange and then red, can also be used in a spiced-up version of chile rellano. This is a versatile pepper and is excellent fried, stuffed and baked, or pickled. You will find a slight hint of smoke on this pepper. The pepper pods grow in an upward pointing position, instead of downward like most peppers, which makes them a delight to harvest.
Jalapeno Campeon (green—65 days): This jalapeno pepper will produce a high yield of large, uniformly smooth peppers in the classic jalapeno shape. Unlike other jalapeno peppers that vary in their heat level from pepper to pepper, the Campeon jalapeno will give you reliable heat. This pepper plant is large, so plant accordingly. It has been shown to be reliable in a variety of climates.
Jalapeno Early (green): An ideal pepper for Mexican dishes. Deep green fruits mature to red. The pepper is a bit "stubby," 3" long x 1" wide. This is one of the earliest of the jalapeno peppers to fruit, and is better adapted to cool coastal conditions than other jalapeno peppers. A compact plant with sturdy branches. This variety is not as prolific as some, so put in two plants. Use fresh, or for a real treat, pickle some of these peppers for later use.
Jalapeno Felicity (green—65 days): IT’S TRUE! This pepper is a TAMED jalapeno with NO HEAT! You will find this pepper rich in flavor but without the pungency and heat of the traditional jalapeno pepper. A great choice for those who love the flavor of a jalapeno, but can’t tolerate the heat. The 4” peppers will be uniform in shape, fruiting over a long season with a high yield. Grilling, stuffing and mild salsa are ideal uses for this pepper.
Jalapeno Jalafuego (green—65 days): A large, vigorous plant with excellent yield of extra-large, very dark green fruits. Good resistance to cracking. This is the hottest jalapeno pepper in the market.
Jalapeno Purple: This is a fun pepper to have in the garden. These peppers ripen from green to purple to red, and the plant can display all 3 colors at once, giving it a great presence in the garden or in a container on the patio. These peppers will bring an enjoyable heat to the table with a little more sweetness than your average jalapeno. The plant also features lovely purple flowers that add to its ornamental appeal in the garden. Another plus, these peppers will add a lovely "pop" of color to a fresh salsa!
Krimzon Lee (red): MEDIUM to MILD HEAT. Thick-walled frying pepper. Beautiful, big, 6-8" x 2" paprika type pepper holds heat in its ribs. Its thick, sweet and spicy flesh is choice for roasting, frying, grilling, salsa, and adventurous salads. Medium-size plant is upright and bushy.
Lemon Drop (yellow—100 days): The country of origin for this pepper is Peru, where it’s a popular seasoning with a distinct citrus note. Bright yellow, crinkled, cone-shaped fruits are 2" long x 1/2" wide. Dense plants grow to 2’ high x 2’ wide, and are typically covered with neon-bright fruits, making this an excellent choice for container gardening. A MUST use for this pepper is making up a batch of hot pepper sauce. This pepper is slow to mature but worth the wait! New for 2019.
Padron (green—65 days): If you want an authentic, regional pepper from Spain, this is your pepper. Use when small. These peppers are a favorite in tapas bars across Spain. The peppers are traditionally picked green. Sautée these peppers in olive oil and finish with coarse-ground sea salt for a delectable appetizer. Note that this pepper is humorously referred to as “Spanish Roulette”; about 20% of them may be very spicy!
Poblano Baron (dark green—65 days): Baron has proven to produce better than other ancho peppers under a wide variety of conditions. These two lobed peppers are large, averaging 5" long x 3" wide, making them easy to stuff and cook in their signature dish, chile rellenos. This pepper has proven more disease resistant than other Poblano type peppers.
Poblano Bastan (dark green—80 days): These are the peppers we love to roast and stuff, but did you know they make an excellent dried pepper as well? When dried, this pepper is known as an “ancho” pepper. This Poblano has a very thin skin, which makes it especially easy to peel. This pepper is glossy, dark green, but if temperatures get hot this pepper will ripen to a color close to chocolate. Pick this pepper small to keep the heat mild, or let it mature and take your chances! This plant has excellent leaf cover and is high yielding. Roasting, stuffing, battered and fried are all good culinary choices for this delicious pepper.
Red Flame (red): This is a pepper in the cayenne family. It comes in at a sleek 6-7” long. The flavor will have a sweet note under the heat. You will find this plant is large, 36” or taller, with excellent production. This pepper is quick and easy to dry, but is also surprisingly delicious when pickled.
Serrano Hot Rod (dark green—75-90 days): Hot Rod is a traditional serrano with 3" fruits. This pepper bears over a long harvest period. The dark green fruits are traditionally picked green, but also make fine chipotles (smoked, dried pepper) if allowed to ripen to red.
Thai Hot (red—95 days) Small, very hot Thai chile. Bangkok's small, fiery-hot fruits average 3" and set heavily on big, upright plants. Suitable for using green or red at the fresh stage or dried for making hot pepper flakes. This type of pepper is commonly grown in Southeast Asia and China.