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PEPPERS (Capsicum
frutescens-sweet peppers) (C. annuum-hot or chili peppers)
DAYS TO MATURITY:
45-86 days.
PLANTING TIME: Start these indoors in the spring, six to eight weeks
before average nightime lows are expected to stay above 55 degrees F. Set the plants out in the garden around the date
of the last frost.
SOIL: Rich, well-drained loam; pH 5.5-7.0.
NUTRIENTS:
Fertilze every four weeks with fish emulsion. Excess nitrogen produces a bushy plant with little fruit.
WATER: Never let these plants droop. Provide an even water supply.
LIGHT:
Full sun.
SPACING: Space peppers 18-24 inches apart.
HARVEST:
Cut the peppers from the plant with a sharp knife. The flesh is much sweeter when left on the vine to turn
red. Hot peppers should ripen on the vine to obtain full pungency.
STORAGE: Peppers
can be used fresh, frozen, or pickled. When handling hot peppers, never put your hands near your eyes or mouth.
Pepper Growing Tips
Increasing Pepper Production
To double
and triple production, plant only stocky seedlings that show well-developed root systems. Leggy seedlings that are already
blossoming will not produce like younger, fuller plants. When the first pepper appears, pick off the first "crown
set" to encourage the development of additional big fruit throughout the season.
Night Temperatures
When nightime temperatures are below 55 degrees F, spring-planted peppers may just sit passively with their
leaves turning yellow. Wait until the weather turns warm before popping your peppers into the ground.
Helping
Hand
If your peppers are slow to set fruit in hot weather, spray the plants with water. Then, when
the first fruits start to swell, dose the plants with liquid fish fertilizer every seven to 10 days. They will produce
larger, heavier crops.
Adding Sulfur
Some old-time gardeners swear that peppers and
sulfur are bosom buddies. They put about half a teaspoon of garden sulfur in the bottom of the planting hole before
setting out the transplants. Sulfur lowers the soil's pH, which leads to an abundance of peppers.
Cool
Climate Peppers
Growing good pepper crops in cool climates takes some know-how. The problem is that
when night temperatures dip below 50 degrees F peppers usually won't set fruit. In addition, several 40 degree nights
in a row can stunt growth. To ease such difficulties use the short season varieties, and set them out when the soil
is above 55 degrees F. Plant them through black plastic, and cover them with hot caps.
Early Peppers
You can force peppers by spreading aluminum foil, shiny side up, for 12 inches on each side of the plants,
leaving a little space for moisture penetration. The foil reflects sunlight upward, warming the plants, which then give
earlier peppers.
Greener Peppers
Green your peppers by spraying them with a dilute
solution of one tablespoon Epsom salts in a quart of water. Start at blossom time. This also aids fruit production.
PEPPERS (Sweet
peppers)
Aruba: 65 days. Non-bell. Cubanelle-type.
Elongated, 3-4-lobes up to 10" long. Mature from lime-green to orange to red to chocolate. TOT
Astor: 70 days. Specialty pepper. Golden and delicious, enormous fruit reach up to 12"
long. Upright plants start out deep green in color and ripen to bright yellow at maturity. TER
Atris: 65-80 days. 9" long and quite heavy. Perfect for stuffing.
Heavy yielder. PAR TOT
Baby Belle: 62 days. Tiny, 2" x 2 1/2", sweet
bells. Mostly 4-lobed, emerald green turning to bright red. TOT
Banana Bill:
65 days. Non-bell. Sweet banana pepper, long, tapered, 6" long by 1" across. Bright light
yellow that matures to red. Thick-walled. TOT
Bananarama: 70
days. Compact plants are loaded with 8" "bananas". Ripens to orange-red. BURP
Baron (Red Beauty): 68 days. Widely adapted. 4-lobed fruits. High yielder.
SHU TOT
Bell Boy: 70 days. All American Selection Winner.
Dark green fruits that are thick-walled, mostly 4-lobed and blocky. Turns red at maturity. 24" plant.
GUR TOT VER
Big Bertha: 70 days. 7"
x 4" across. 4-lobed. Matures to red. HEN PAR SHU TOT VER
Big
Daddy: 78 days. 8-10" sweet Marconi peppers, glossy yellow, thick-walled. BURP
Big Dipper: 73 days. Large, blocky, 4 1/2 x 4 1/2", mostly 4 lobed. 24"
plants. All-around bell. BUR
Black Knight: 64 days. Specialty pepper.
Satiny, purple-black, 10" long fruit with sweet flavor. Left to ripen on the plant, the narrow, pointed peppers
turn a regal red. TER
Blockbuster: 75 days. 6 1/2" thick,
jumbo bell pepper. Green ripening to deep red. Well-adapted to cooler climates. BURP
Blushing Beauty: 72 days. All American Selection Winner. 4" x 4" fruits
are thick and extra-sweet. Heavy meaty 4-lobed. 18" plants. Start out ivory white, then brighten to
a soft gold, deepening to a glossy orange red, then bright red at maturity. TOT
California
Wonder: 75 days. Deep green to red, thick-walled with a glossy finish. 4" x 4" 4-lobed, smooth
and blocky. BURP TOT
Camelot: 74 days. 20-24" plants.
3-4 lobed, glossy green fruit with thick, firm walls. TOT
Canary Belle: 100
days. 3 1/2 x 4" fruits weigh about 8 ozs. Pick at the green stage (70-80 days) or allow to mature to bright
yellow. TOT
Carnival Mix: 70 days. Colorful blend of Big Red,
Chardonnay, Puple Beauty, Orange Sun, Diamond and Sunbright. High yielding bells. BURP
Carmen: 75 days. AAS winner 2006. Carmen exudes traditional Italian sweet pepper taste.
Fruits mature from green to red. The classic Italian pepper, updated. BURP HAR PAR TOT VER
Cherry Pick: 68 days. 2' plant spreads to 16-24" wide. Round pepper is 1
1/4" and turns deep red when mature. PAR TOT
Chocolate Beauty: 85
days. Very smooth, 3 and 4-lobed fruits mature from green to chocolate color. TOT
Colossal:
68-70 days. Blocky fruit is 6" long. Thick walls. Rich green color to bright red. Sets
well in adverse conditions. PAR TOT
Commandant: 75 days. Extra-large
fruits set well in both warm and cool temperatures. Blocky, thick-walled. Green to red at maturity. TOT
Costa Rican Sweet: 70 days. A large Marconi type but shorter in length and wider through
the shoulder. Pick when skin turns deep ruby red. BURP
Cubanelle: 65 days.
Non-bell. Sweet Italian frying type. Long, green, thick-skinned fruits have 2-3 lobes. Turns from yellow
to bright red at maturity. 5 1/2" long by 2 1/2". TOT
Declaration:
70 days. Big, thick-walled fruit for stuffing and roasting. HAR
Dolcetto:
75 days. 5 1/2" cone-shaped peppers. Italian variety. Dark green skin is very thin and tender.
Excellent for frying. PAR
Early Crisp: 60 days. Begin picking
thick, meaty green fruits in just 2 months. Quickly ripens to red. BURP
Early Sunsation:
69 days. 4 1/2", smooth fruits mature from green to bright golden-yellow. HAR TOT
Fat 'N Sassy: 61- 65 days (green), 78 days (red). Big blocky
4 1/2" x 4 1/2" fruits grow on 22" compact plant. TOT VER
Flavorburst:
70-75 days. Citrus-flavored pepper. Blocky, thick-walled 4" x 4" lime-green fruit.
Will turn to deep gold. BURP PAR TOT
Flexum: 65
days. Non-bell. Smooth cone shaped about 3" wide and 6-7" long, and 4 ozs. 24" plant.
Fruit goes from ivory to brilliant red. TOT
Gatherer's Gold Italian Sweet:
70 days. Golden variation of sweet Italian frying pepper. Long, tapered, smooth-skinned with relatively
few seeds. Fruits remain golden even at maturity. Large, vigorous plants. ABU
Gemini: 80 days. 5 1/2 long by 3" diameter. Ripens from green to bright yellow at
maturity. TOT
Giant Marconi: 72 days. AAS Winner. Very
long frying pepper bred in Italy. Heavy yields of 8" peppers that turn red quickly. BURP HAR NIC
PAR TOT VER
Golden Baby Belle: 75 days. "Mini-bells" 1-2" long, bright
yellow and petite. BURP
Golden Bell: 70 days. Matures to golden-yellow.
3-4 lobes, thick flesh and mild flavor. Compact plants. VER
Golden Calwonder:
72 days. Similar to California Wonder, except smooth, glossy fruits ripen to golden-yellow. TOT
Golden Giant II: 75 days. Beautiful gold pepper, 7 1/2" x 5" thick-walled.
BURP
Golden Star: 62 days. 4" x4" blocky fruits. Shiny green matures
to bright yellow. TER
Golden Summer: 70 days. Starts out lime-green,
then turns a sunny gold at maturity. SHU TOT
Golden Wagon Wheel: 80 days. Squat,
deeply pleated shape, thick walls and golden, glowing color. 2 1/2-3 1/2" wide are just right for mini-stuffing,
grilling, shisk kebabas, snacking, and salads. TER
Gourmet Rainbow Mix: 65-70
days. Mix of popular bell pepper colors. Red, yellow, green, orange, purple and brown. GUR TOT
Great Stuff: 75 days. Ultimate stuffing pepper. 6-8" long, 5" wide, thick-walled.
BURP
Gurney's Giant: 70 days. Almost 8" long bell type.
Widely adapted. GUR
Gypsy: 65 days. All America Winner.
4 1/2" x 2 1/2", orange to red. Outstanding flavor. Compact plants. BURP TER TOT
Henry Field's Elite II: 74 days. 18-24" upright plant. 5" x 4 1/2"
peppers turn bright red at maturity. Firm, blocky 4-lobed. HEN
Ivory:
68 days. Medium-sized, blocky peppers with a rich, creamy ivory-white color. Matures to bright yellow.
TOT
Karma: 68 days. 6" x 4" peppers
with thick walls and bright red skin. 25-25" tall plants. PAR
Key Largo: 66
days. Cubanelle-type. Thin-fleshed, 6-7" long and 2-2 1/2" at shoulders, sweet peppers for frying. HAR
Keystone Giant: 85 days. 4-4 1/2", blocky green bells. Thick walled, 4-lobed
fruit turn red when mature. Does well in cooler seasons. ABU
King of the North:
68-70 days. Excellent in short-season areas. Huge, blocky shape, thick-walled, bright red, 6" x
4" fruits. Great for stuffing. Mild taste becomes more so as it matures. TOT
Lady Bell: 71 days. 3-4 lobes. Beefy, elongated bells. Turn from glossy green to
a bright red at maturity. HAR TER
La Rouge Royale: 75-80 days.
Non-bell. 46" tall plants. Fruit average 8" in length. Turn from green to brilliant red. TOT
Lido Lamuyo: 75 days. Non-bell. Classic elongated European type, 6" long and tapering
to 3 1/2" wide at the end. Tall, vigorous plants. TOT
Lilac: 70
days. Rich lilac-lavender shade . Medium-size fruit, 3-4-lobed, mature from ivory to lavender to red. Mild
flavor. TOT
Mandarin: 75 days. Non-bell. Deep pumpkin-orange, elongated,
European-style fruit. 5-6" long, exceptionally smooth, with firm, medium-thick walls and distinctive sweet flavor.
TOT
Maraca Hybrid Blend: 74 days. Bright, extra-large elongated red
and yellow peppers. Thick-walled, shiny fruits, 7" x 5". PAR
Marconi: 70-72
days. Non-bell. Traditional long green sweet pepers from Italy. Large plants bear 3-lobed fruits which grow up
to 12" long and 3" across at shoulders. TOT
Marconi Rosso: 71
days. Thick-walled pendant fruit used in Italian cooking. Ripens from dark green to red. Super sweet.
Fry, grill or use in salad. HEN
Mavras: 75 days. Glossy black
sweet bell pepper. Block fruits are thick-walled. Develop a shiny black to deep purple color when still immature.
TOT
Merlot: 65-70 days. 18-24" plant. Thick walls, maroon-colored
bell that measures 5 " in diameter. Adaptable to cool, humid or hot summer weather. PAR
Mini Belle Mix: 60 days. Mix of tiny bells, just 1 1/4" on 24" plants. Mature to a
range of yellow and reds. TOT
Mini Bell Series: 90 days. 2"
bite-sized peppers can be stuffed, pickled, canned or eaten fresh. 16" plants. TOT
Mohawk: 80 days. Great variety for baskets, has 8-10" spread. 4-5" long,
very blocky and thick-walled fruits. PAR TOT
New Ace: 50 days.
3-4 lobed peppers. Glossy, green fruits turn red when mature. Produceds heavy crops even in cool-season areas. HAR
TOT VER
North Star: 62 days. 4 1/2" x 4" fruits.
3-4 lobes. 20" plants. Grows well in containers. NIC TER TOT
Orange
Belle II Hybrid: 85 days. Deep orange. Compact plants. BURP
Palladio:
80 days. Non-bell. Bullhorn type of pepper, elongated. Ripens to yellow at maturity. TOT
Park's Early Thickset Improved: 45 days. 5" x4" thick-walled fruits.
Bright scarlet when mature. PAR
Park's Orangesicle: 70 days. 4-6" long
and ripen to a vibrant orange. Bright and smooth with thick walls. Plants are average to compact in size and very
productive. PAR
Park's Sweet Banana Whopper Improved: 65 days.
6-8", thick walls. Tangy-sweet taste. PAR
Peperoncino: 72
days. Non-bell. Yellowish-green, 2-4" long fruit. 30" plant. These are the pickled peppers
seen in gift shops. TOT
Pepper Pretivit: 75-80 days. 2 1/2"
x 4" fruits. Thick walled. Refined Topepo type. Intense flavor. NIC
Peto Wonder:
74 days. Huge fruits. Maturing green to deep red. Elongated shape, 6 12" by 4".
TOT
Pimiento Elite: 75 days. Non-bell. 3" long by 3 1/2"
across. Less heart-shaped than Piminento L, more oblong to oval. TOT
Pimiento
L: 95-100 days. Non-bell. Heart-shaped, mild pimiento-type. Mature from dark green to deep
red. 18" compact plants. TOT
Pinot Noir: 70 days.
Light green when young, the large fruits blush to shades of red. Thick walled. BURP
Placido:
70-75 days. Half-long type with high percentage of 4-lobed fruits. Maturing green to deep red.
TOT
Purple Beauty: 70 days. Blocky, thick-walled and dark purple.
Compact plants. TOT
Quadrato D'Asti Giallo Rossa: Irregularly-shaped bell pepper.
2 1/2-3" at the shoulders and 3 1/3" long. A mix of colors from deep-gold and some red. Thick walls.
ABU
Queen: 73 days. Bright orange, 4-lobed pepper. Sturdy
compact plants. VER
Rainbow Pepper Mix: 65-70 days. Mix in
a range of colors-lilac, ivory, red, gold, orange and chocolate. 4 lobed bells. VER
Red Delicious: 60 days (green) 80 days (red). Blocky 3" across fruits. BURP
Red Popper: 55 days. Branching plants are ornamental in baskets and patio pots. Loads of
small 1-1 1/2" fruits mature to sweet, bright cherry red and can be picked like grapes. BURP
Red
Ruffled: 85 days. Highly fluted, pimiento-type, thick-walled fruit with smooth texture and sweet flavor.
Matures to a very dark red. ABU
Redskin: 80 days. 4-5"
long. Ideal for containers. Well-branched 8-10" high plant. Harvest when green or let ripen
fully to a lovely red color. PAR
Revolution: 75 days. Large, blocky bells with
extra thick walls. Ripen from glossy dark green to brilliant red. Perfect for stuffing, roasting, freezing or
eating fresh. HAR
Satsuma: 75-77 days. Matures to bright orange.
Heavy, blocky 3-4-lobed thick-walls. TOT
Super Heavyweight: 71 days. Pepper
grows up to 9 oz., are blocky with thick walls. Matures from green to yellow. Excellent stuffing pepper.
GUR TOT VER
Sweet Banana: 66 days. Shaped like
Hungarian Yellow Hot Pepper, but sweet. Turn from light green to yellow to red. GUR HEN SHU
Sweet Bell Mix: 65-80 days. Mix of common green to gourmet red, yellow, orange and purple
peppers. HEN
Sweet Cayenne: 75 days. Non-bell. Cayenne-shaped
sweet peppers grow up to 12" long. TOT
Sweetheart: 75 days. Specialty pepper.
3" heart-shaped pepper have thick walls, perfect for stuffing, pickling or eating fresh. Peppers ripen from green
to red. 24-28" plants. GUR
Sweet Havana: 63 days.
Improved Cubanelle with 5", blocky, 3-4 lobed fruits. TOT
Sweet Pickle:
65 days. 12-15" plants are covered with dense clustters of thick-walled, sweet, 2" tapered fruit.
Yellow, orange, red and purple colors on the same plant. PAR
Sweet Rainbow Mix:
65-70 days. Mix of colorful bells, lilac, ivory, gold, orange, chocolate, red, black and purple. SHU
Sweet Spot Banana: 70 days. Non-bell. 8" long, 2" wide. Plants are
18-24" tall. NIC TOT
Sweet Spot X3R: 71 days. 8" long, 2" wide.
Expect 35 fruits from a single plant. Pick yellow or allow to get extra-sweet when they turn red. PAR
Sweet Rainbow Blend: 65-70 days. Full range of colors without having to buy multiple
seed packets. PAR
Tangerine Dream: 70 days. Little 18" bush
studded all over with shing red-orange rockets. 3" fruits are sweet. BURP
Tango:
78 days. Tangerine colored. 3-4-lobed fruits and weigh 5-6 ozs. GUR TOT
Tequila: 75 days. True purple sweet bell. 3-4 lobed. Mature to medium
red. TOT
The Godfather: 64 days. A large Italian variety at
7" long. Green to red. BURP
Topepo Rosso: 85 days. Specialty pepper.
Squat, pleated, apple shaped fruit have extra thick, meaty walls and multi-faceted taste that starts out sweet and finishes
with a little zingy spice. 3" diameter fruit. ripens to a deep, lipsteck red. Good stuffed, baked,
grilled, or fresh in salads. TER
Thor: 70 days. 12" long
Italian variety. Thick walls, smooth skin. Turn from green to chartreuse and then to red when mature. TER
Topepo Rosso: 3 1/2-5" fruits. Modern update of a classic northern Italian sweet
pepper. 1/2" thick walls. Heavy yielding variety. PAR
Valencia:
70 days. Brilliant orange color, blocky shape, 4 1/2" peppers. PAR TOT
Whitney: 65 days. Hungarian-type stuffing pepper. Thick-walled, 5" long and
3" wide at shoulder. Starts out cream color, then turns yellow and red at maturity. TER TOT
Wonder Bell: 70 days. Semi-upright plant. 4-lobed bell pepper, deep green fruits
ripen to blazing red and weigh about 1/3 pound. Thick walls. TER
Yellow Cheese:
55 days. 3 1/2" wide, flattened, thick walled bright yellow pepper. NIC
Yummy
Orange: 73 days. Non-bell. Petite, 2 1/2" by 1 1/4" fruits that change from light green
to orange at maturity. Perfect for vegetable trays, used with dips, stuffed with cheese or grilled on skewers.
TOT
Yum Yum Gold: 55 days. Baby, elongated bells, 1" wide x
2 1/2" long. Ripen to a sunny gold. TER
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PEPPERS (Hot)
Aji Cristal: 90-100 days. Hot, spicy, citrus-flavored Chilean
native. Large plants bear high yields of thin, conical, waxy 1" by 3 1/2" long. Harvest when creamy
yellow and immature for best flavor. Peppers ripen to yellow to red-orange. ABU
Amando:
80 days. Very hot, uniform 7" long and 1" in diameter, are straight with a pointed end. Ripen
from dark green to dark red. TOT
Anaheim Chili: 80 days. Mildly
pungent roasting pepper. Long, slender green fruits ripen scarlet. BURP
Ancho Magnifico:
75 days. 4 1/2-6 1/2" long. Thick-walled. Classic probano flavor, turn green to bright
red when mature. TER
Ancho San Martin: 75 days. Called
Ancho when dried, dark green, 5 1/2" fruits are a favorite for roasting. Just 500 to 1,000 Scovilles. TOT
Ascent: 85 days. Thai-style mini peppers pack a pungent punch of heat. Upright
peppers start out green, turn purplish and ripen to flame red. Pointy 2" long by 1/2" side. TER
Balloon: 100 days. Bell-shaped fruits about 3" across and features 3 or 4 flat,
square-tipped wings that flare dramatically. Wings are sweet but the seeds are very hot. 3-4' plant.
TOT
Big Bomb: 65 days. Strawberry shaped, 2" fruit that turn
from green to red. Fiery bang on the tongue. TER TOT
Biggie Chile: 68
days. Thick-walled, 9" long and mild rating of 500 Scovilles. GUR SHU TOT
VER
Big Jim: 75-80 days. The largest of the chile peppers, 10-12"
long and weigh up to 4 ozs. Excellent for Chiles Rellenos. 24-36" plant. TOT
Big Red Hybrid: 70 days. 10-12" long peppers, spicy red cayenne. BURP
Big Thai Hybrid: 69 days. Mild heat. 4-5" fruits turn dark red. Easy
to dry. BURP
Biker Billy Hybrid: 66 days. Developed by TV host
"Biker Billy" Hufnagle. Hottest of jalapenos. Huge thick fruit, 3 1/2-4" long. Especially
hot when green. BURP
Black Hungarian: 70-80 days. Mildly spicy, blunt-tipped,
jalapeno-shaped 3-4" fruits. Upright, bushy plants have deep purple-veined, dark green foliage and lilac blooms.
Fruit turns glossy purple-black when mature. ABU
Caribbean Blend: 90-120
days. This one comes with a warning. A mix of blistering hot varieties, including Habanero, Caribbean Red, Orange
Scotch Bonnet, Chiltepin and several other, all super hot. TOT
Caribbean Red:
110 days. Another scorcher! Blunt, tapered, 1 1/2" fruit rate twice as hot as a typical Habanero.
30" plants. TOT
Cayenne Large Red Thick: 75 days. 6"
long by 3/4", hot and used dried, pickled or in sauces. Ripens to a brilliant red. HEN TOT
Cherry Bomb: 65 days. 30-50% hotter than other cherry varieties. Used
both green and red for canning and pickling. Medium-hot. 2 1/2" by 1 1/2". HAR
SHU TOT
Chicimeca: 60-63 days. Gigantic, thick-walled
fruits are over 4" in length and nearly 2" wide, weigh 1 1/4 oz. Mildly pungent with a Scoville rating of
3500 units. Used in salsas, salads, vegetable dishes and pickled. 28-32" plants. TOT
Chiltepin: 90 days. 1/2" fruits pack quite a punch in heat. 8-10" bush plant.
TOT
College 64L: 70-75 days. Mildly hot pendant fruits are 6-8"
long and 1 1/2" wide. Two-celled peppers that are slender and flat with medium thick walls. Ripens to deep
red. Excellent fresh, dried or pickled. TOT
Delcias (Senorita): 60 days.
From Costa Rica. Jalapeno pepper. Cylindrical, 3" long, have smooth dark green skin. 28" plant.
TOT
Demon Red: 80 days. Dwarf plants produce loads of searing hot
Thai peppers. Bred for container culture. Put three plants in a 12" pot where it quickly transform into a
ball of fire. NIC
Espanola: 65 days. Robust, vigorous plants
bear heavy crops of tapered, medium-hot fruit. Use fresh in salsa or dried and ground into chili powder. ABU
Fajita: 75 days. Large-fruited, "hot" bell. Well-shaped, 4-lobed peppers
on compact plants. TOT
False Alarm Hybrid: 62 days. Almost
no heat, very mild. 3" long, sweet jalapeno for small pots and gardens. Bears heavy yields on 18" plants.
BURP
Fatali: 90 days. Five-alarm habanero type. 3" long, tapered fruits.
Pungent, citrusy and very, very hot. Perfect for salsas and sauteing. TOT
Felicity:
80 days. A heatless jalapeno. Sets copious amounts of thick-walled, large peppers. Stury, semi-upright
plants set green fruit that turn to bright red when mature. TER
Fire Blend:
70-90 days. Blend of all degrees of heat. Anaheim TMR, Ancho 101, Garden Salsa, Habanero, Jalapeno M,
Super Cayenne III. PAR
Garden Salsa TMV: 73 days. 3,000 Scovilles of heat in
this 8-9" pepper. Ideal for Mexican sauces. PAR TOT VER
Golden Cayenne: 65-72
days. Lemon-yellow from top to tip. 4" long and 1/2" wide. Compact plants. Dries well.
TOT
Gusto: 65 days. Compact, mounding 12" wide and tall plant. Fruit measure
1/2" wide and 3" long. Flame-shaped fruit. Medium/hot flavor, ripening to bright red when allowed to
fully mature. TER
Habanero, Chocolate: 85 days. 2 1/2"
fruits are velvety brown inside and out. Just the right kick to stir-fries, salsas and sauces. TOT
Habanero Mix: 90-100 days. Contains the most popular Habanero colors, fire engine
red, burnt orange, chocolate brown and creamy white. 1 1/2 to 2 1/2" peppers. TOT
Habanero, Mustard: 95-100 days. Strongly-ridged, unique hot pepper. TOT
Habanero, Peach: 95-100 days. 16-18" compact plants, ideal for small gardens or
containers. Large crops of golden fruits . Traditional habanero flavor. TOT
Holy
Mole (Pasilla): 85 days. 2007 All American winner. 3' plants produce 7-9" spicy peppers
that turn from green to deep chocolate brown. Plants thrive in containers. NIC PAR TER TOT
VER
Hot Mixture: 75-80 days. Mixture of Long Red Cayenne, Hungarian Wax,
Large Cherry, Anaheim Chili and Jalapeno. BURP GUR TOT VER
Hot Paper Lantern: 70
days. Habanero type. 4", lantern-shaped peppers. Range from line green through orange to red as they
ripen. Great for seasoning, salsa, hot sauce or roasting. GUR
Hot Portugal:
65 days. Very hot, thin, red and glossy. Elongated, 7" curved fruits on 4' plants. Harvest
and use at the green or red stage. HAR TOT
Hungarian Black:
82 days. Pointed black peppers on upright 3 1/2' plants. Spicy, hot flavor. TOT
Hungarian Semi-Hot: 60 days. Tapered 4-5", light-green fruits turn yellow-orange
when ripe. Spicy. NIC
Hungarian Yellow: 65 days. 6-7"
long tapered peppers, even in cool regions. Medium-hot, yellow fruits ripen to red. GUR
Inferno Hot Banana: 60 days. 8" by 1 1/2" fruits that are ultra-smooth.
Matures from yellow to red. TOT
Italico (Spanish Spice): 63-68 days.
Flavorful and aromatic when grilled or fried. 7" long with very thin walls. TOT
Jalapeno Gigante: 70 days. The largest jalapeno pepper for stuffing. Use green or red.
BURP NIC
Jalapeno Goliath: 65-68 days. Very hot 4" long, 1 1/2" across.
Matures from a dark, glossy green to a scarlet red. High heat. SHU VER
Jalapeno M: 75 days. Deep, solid green, 3" long pepper you can use red or green.
Hot and zesty. BURP HAR PAR
Jalastar: 75 days. Extremely hot jalapeno.
Thick skin, cone-shaped, 3" fruits, ripen from dark green to dark red. 27" plants. Use fresh, in pastes,
dicing and sauces. TOT
Kung Pao Hybrid: 85 days. From Asia,
with fantastic flavor and pungent aroma. 4 1/2" slender red fruits. Easy to dry. BURP PAR TOT
Marbles: 58 days. Masses of peppers in a rainbow of colors. 12-14" plants. Bite-size
peppers are medium hot , about 400 Scovilles of heat. PAR
Mariachi Hybrid:
65 days. All America Winner 2006. Just a hint of heat. 18-24" plant yield loads of 4"
coned shaped fruits that change from creamy yellow to bright red. BURP HAR NIC PAR TOT VER
Mexibell: 70 days. A bell pepper with a mild chili flavor. 3-4-lobed fruits. Ripens from
green to chocolate to red and can be eaten at any time. 26" plants. TOT
Mitlia (Jalapa):
65 days. Jalapeno, 2 1/2" by 1", are thick walled and taper to blunt tips. Matures green to
red. Good for short gowing seasons. Compact plants. TOT
Mucho Nacho:
68-70 days. Jumbo 4" stuffing pepper. Extra thick walls. 4,500 Scovilles of heat. PAR
TOT VER
Mulato Isleno: 76 days. Favorite in southwestern fare. Poblano when fresh and
ancho when dried. Ideal for roasting. 4-6" long, heart-shaped peppers mature from dark green to a deep chocolate-brown.
Great for chiles rellanos. Mildly hot. HEN
Mushroom: 90 days.
Mushroom-shaped, 2" long by 2" across, nice for pickling or drying, filled with fire. 24-30" plants.
Green peppers ripen to red. TOT
Mushroom Yellow (Squash): 85 days.
Squash-like fruits mature from green to yellow. excellent pickled. Plenty hot, so taste with caution. Can
be dried for seasoning. TOT
Orange Scotch Bonnet: 120 days.
Hotten than Habnero. Bonnet-shaped fruits are bright orange when ripe; flavor is smoky and fiery hot. 30"
plants. TOT
Orange Thai: 80-90 days. 2-2 1/2" long,
finger-shaped fruits start out green and mature to electric orange. Well-suited for pots. Dry fruits and use for
seasoning. TOT
Pasilla Bajio (Little Raisin): 78 days. Has
almost no heat. Fruits have a berry, almost herbal, flavor. Slender, very dark blackish-green maturing to a dark
brown, 8-10" peppers. Upright plants. TOT
Pequin: 105
days. Pendant fruits are very hot and grow up to 4" long. Plants can be kept indoors in the winter.
TOT
Peguis: 75 days. Generously sized jalapeno, 1 1/2" wide
and 3 1/2-4" long. Shiny green to crimson red at maturity. TER
Pinata
Mix: 65 days. 5 bold colors of pencil thin 3" long Cayenne peppers. BURP
Pizza: 80 days. Pendulous, cone-shaped, 3-4" peppers, with 1/2" thick walls. Mildly
hot. 14-18" plants. Hottest when green, milder when red. TOT
Pretty
Purple: 75 days. All purple, leaves, stems, flowers and unripe peppers. 30" tall plant.
Extremely hot fruits ripen to red. TOT
Purple Jalapeno: 75 days. Fruits start
out green, then turn purple a long time before turning red at maturity. Slightly larger than regular jalapenos.
Excellent fresh, stuffed, or pickled. TOT
Red Rocoto: 130 days.
Hot! Originally from the mountainous Andes region of Peru. 2-2 1/2" long, with thick flesh and black
seeds. TOT
Riot: 60 days. 10-12" plants covered
with yellow and red spikes of hot chili-like peppers. ABU
Ristra
Cayenne: 70 days. Produces impressive numbers of slightly puckered, curled fruits up to 12" long.
Lime green fruit ripens to bright crimson red. BURP
Sai San: 70 days.
Wide, bushy plants produce 2-3" long by 1/2" diameter fruits. Ripen from green to red. Very pungent.
NIC
Salsa Delight Hybrid: 70 days. Mild flavor for any salsa. Barely
hot. 7" x 1/2" long. BURP
Scotchbonnet Orange: 80 days. Even
hotter than habanero. rounded, 2" fruit ripesn from green to orange. HEN
Senorita
Jalapeno: 60 days. 3" green fruit that ripen to red. Not as hot as the Jalapeno. HAR NIC
TER
Serrano Chili: 85 days. 30" plants. 2", thin-walled fruits.
Use in chili sauce, salsa, hot pepper vinegar and pickles. TOT
Serrano del Sol:
62 days. 3" long fruits and almost double the size of traditional serrano types. Unique flavor.
Dark green, maturing red. TOT
Sonora II: 70 days. Dark green 3 1/2" peppers
are perfect for salsa, nachos or southwestern dishes. GUR
Super Cayenne II:
70 days. AAS 1990. 2' tall plant that is as wide. Pendant slim 3=4" long peppers quickly
mature to bright red. Good container plant. NIC
Super Chili: 75 days.
AAS Winner 1988. Highly ornamental, semicompact 24" plant. 2 1/2" elongated fruit with plenty of hot
flavor. TOT
Tabasco: 80 days. Famous for extra-hot Tabasco
sauce. Ripen from yellow-green to red. TOT
Tam Jalapeno #1: 65-70
days. Mildly pungent. Semi-compact 22-24" plant. Cylindrical medium-green to red fruits. Widely
adaptable. TOT
Telica: 75 days. Jumbo jalapeno, 4 3/4" long
by 1 3/4" wide. Thicker and heavier than the older strains. Hot. Matures from green to red. HAR
Tepin (Bird Pepper): 180-200 days. They're just the size and shape of peas, but have
a fiery bite that measures 50,000 to 100,000 Scovilles. Harvest the fruit green if growing season is too short for full
red-skin maturity. PAR
Thai Hot: 40 days. Hot, zesty pepper
is great for the patio, container or a border. 1" fruits are bright red and green and point out from a mounded
18" plants. 8,000 to 12,000 Scovilles. HAR PAR TOT
Tiburon:
65 days. Extra large horn-shaped pepper that is mildly spicy. 7" long, glossy, dark green to red,
smooth and thick-walled. PAR
Tobago Seasoning: 85 days. Moderately hot, distinctive
flavor. Fruits are slightly variable, maturing to tropical shades of magenta, bright red and orange. TOT
Volcano: 60-70 days. Hungarian type with slightly taller plants and larger fruits.
Pendant borne fruits, 4-6" long, glossy greenish-yellow to red at maturity and are midly pungent averaging 2,000-4,000
Scovilles. Excellent for pickling, roasting and fresh use. TOT
Zavory:
90 days. Habanero pepper that is the first ever with a mild (100 Scovilles) bite. Shiny, cardinal red
fruits. 30" plants. BURP
POTATOES (Solanum
tuberosum)
DAYS TO MATURITY: 70-120 days.
PLANTING
TIME: Plant as soon as the soil can be worked thoroughly. You can start sooner in a raised wooden bed
covered with polyethylene.
SOIL: Light and sandy to loam will serve potatoes. Add
generous amounts of manure or other organic materials, plus phosphorus and potash. Spade thoroughly; pH 4.8-6.5.
NUTRIENTS: The only fertilizing the plants should need is a light application of organic nitrogen
when they are about 6 inches high. Seaweed dug into the soil the previous autumn is an excellent conditioner.
WATER: Potatoes need continuous moisture. Never saturate the soil, however.
LIGHT: Full sun.
SPACING: You can buy potato seed or certified
seed potatoes. Cut pieces about 1 1/2 inches square with one eye per piece. Sow the pieces with the cut side down,
4 inches deep, 12 inches apart. When the plants are 5-7 inches high, work the soil up around the plant and cover the
stems. This keeps the sun from turning the potatoes green.
HARVEST: Dig up early varieties
when the flowers form on the plants. For later varieties, wait until the vines yellow and die.
STORAGE:
Store in a cool, dark place.
POTATO
All Blue: 90 days. Skin is rich purple, the flesh is blue that lightens
when cooked. Medium-size. ABU BURP TER VER
Austrian Crescent (Kipfel):
104-135 days. Late-season. Long, thin fingerling that tends to grow in a crescent shape. Pale yellow
skin with yellow flesh. Firm texture. ABU
Butte: 110-135
days. Midseason. Russet with exceptional flavor. Brown skin, white flesh. TER
Caribe: 70-90 days. Unusual blue skin, white flesh. Medium-size. PAR
TER
Carola: 90 days. Midseason. Golden skin, golden flesh. German
variety. Good storer. TER
Catalina: 100 days. Seed
potato. 50 days for baby potatoes. White fleshed, brown-skinned, flat oval tubers. Multipurpose. NIC
PAR TER
Colorado Rose: 70-90 days. Early season. Red-skinned, white, oval, with smooth
skin. Use in all red potato recipes. ABU
Cranberry Red: 70-90
days. Early season. Deep pink through and through. Red skinned, pink flesh. TER
Daisy Gold: 80 days. Big, heavy, old-fashioned "cooking potato". Rich
deep yellow inside with flaky texture. BURP
Desiree: 70-90 days. Early-season.
Rosy-red skin, and smooth, creamy, moist, golden flesh. Full-bodied flavor. All-around kitchen use. ABU
French Fingerling: 90-110 days. Midseason. Medium to large tubers.
Yellow flesh with just a touch of pink. Rosy pink skin. GUR TER
German
Butterball: 110-135 days. Slightly flaky, deep golden flesh. Oval-shaped and versatile for every
kind of preparation. Large plants. Superior Storage. TER
Gold Rush:
Patented oval russet with gold skin. Smooth tubers with white flesh. For baking, boiling or frying.
GUR SHU
Huckleberry: 80 days. Berry red skin
and light rose flesh. Great baker. Keeps well after harvest. BURP
Kennebec: 80
days. Baked, mashed or fried, these tan tubers have creamy flesh and fine flavor. Keeps well. BURP
GUR HER SHU VER
Nicola: 90-110 days. Mid-season. Solid gold potato.
Skin and flesh are yellow-gold. Moderately waxy and firm. ABU
Purple Haze: Meaty,
dense texture and an ideal moisture content. Perfect for frying, mashing or baking. Cream-colored flesh, purplish
skin. HEN
Purple Viking: 70-90 days. Purple potato has flecks
of pink in the skin and pure white flesh. Moist and firm. Compact plants. GUR HEN TER
Red Cloud: 90-110 days. Red skin, smooth white flesh. PAR TER
Red Gold: 90 days. All-purpose potato. Pale yellow flesh with tan skin and unusual raspbery
red "eyes". BURP
Red Norland: Round to oval with shallow eyes and smooth
red skin. White interior. Stores well. HEN SHU
Red
Pontiac: 80 days. All-purpose potato with sweet white flesh. Does well in heavy soils. Great
keeper. BURP GUR HEN PAR SHU VER
Red Thumb: 70-90 days. Uniform
tubers grow approximately 1" in diameter and 3-4" long. smooth red skin and brilliant reddish pink flesh.
TER
Rio Grande: 90-110 days. Mid season variety. Russet potato
with brown skin and fine, white flesh. 4-5" spuds. ABU TER
Russet Norkatoh:
85 days. Perfect potato for small gardens. Russet-skinned potatoes for baking or boiling. BURP
SHU VER
Russian Blue: All-blue variety can be used in any dish. Unique color throughout.
SHU
Sangre: 70-90 days. Oval, white-fleshed, have smooth, thick, deep red skins and
shallow eyes. Medium-sized plants with fairly shallow roots. Good baked or boiled. TER
Superior: Early season variety. Smooth skin and the tubers are uniform in size.
Stores well. Used for baking and cooking. SHU VER
Swedish
Peanut Fingerling: 90 days. Old-fashioned versatile finger-sized potato with buttery flesh. 1 1/2"
long. BURP
Viking Purple: 90-100 days. Thin bright purple skin splashed with
red, pure white flesh. Midseason variety. 3 1/2-4" round spuds. Does well in heat and drought.
PAR
Yellow Finn: Gourmet potato with sweet and buttery flavor. Waxy-fleshed
golden potatoes are slightly sweeter than Yukon. Best variety for salads, gratins and scalloped potatoes. But
also great goiled, fried and mashed. Matures mid-season. GUR HEN
SWEET POTATOES
(Ipomoea batalas)
DAYS TO MATURITY: 90-150.
PLANTING
TIME: Plant sweet potato from slips in the spring.
SOIL: Light, sandy, and
shallow; pH 5.5-6.5.
NUTRIENTS: Add fish emulsion only to the planting soil. This
vegetable doesn't need much to keep it happy.
WATER: Sweet potatoes can tolerate
dry soil once it's established.
LIGHT: Full sun.
SPACING: Give
it plenty of spreading room. Plant slips 9-12 inches apart.
HARVEST: When the
foliage begins to yellow, carefully dig out the tubers. Dry them in the sun for several hours, then cure (let them dry
and harden) about a week.
STORAGE: Store at 55-60 degrees F in a dry area. They will
keep about 10 weeks.
Sweet Potato Growing Tip
Sweet Potato in a box
Try
growing sweet potato in a box or tub. Select a container that's at least 12 inches deep and 15 inches wide.
Use a light, porous soil mix. Place a 4-foot stake in the center to support the vine. The vines will grow up,
then out and down the sides of the container. Harvest the tubers at the end of the season.
SWEET POTATOES
Centennial: 90 days. Good for short-season areas.
Orange skin and flesh. Yields 2-5 pounds per plant. BURP HEN SHU VER
Georgia Jet:
80-90 days. Good in the Northeast. Big red-skinned tubers have moist, orange flesh. Yields 5-10 pounds per
plant. BURP GUR HEN SHU TER VER
O'Henry: 100 days. golden
flesh is stringless and slightly drier than traditional sweet potatoes. Large tubers grow in a compact cluster underneath
the plant. GUR HEN
PUMPKINS (Cucurbita
pepo)
DAYS TO MATURITY: 75-120 days.
PLANTING TIME:
Plant pumpkin seeds outdoors around the time of the last frost or when the weather warms up and night temperatures
are expected to stay above 55 degrees F.
SOIL: Rich, well-manured; pH 5.5-7.5.
NUTRIENTS: Nourish plants with fish emulsion or another organic fertilzer only during the growth
period before blooming.
WATER: Do not cover the crowns with water or keep the soil continuously
moist. Mulch to conserve moisture.
LIGHT: Full sun to partial shade.
SPACING:
Sow seeds 1 inch deep; thin the seedlings of vining pumpkins to 8-10 feet apart, 4 feet apart for bush pumpkins.
HARVEST: Harvest when the leaves die and the pumpkins are a bright, rich orange. Cut
the stems because pumpkins will rot faster if they're pulled from the stem. Leave the picked pumpkins in the sun
for a week before storing.
Storage: Store in a cool, dry place.
Pumpkin
Growing Tip
Prize Winners
To grow a blue-ribbon pumpkin, first select one
of the large varieties from a seed catalog. When it's time to plant, dig a big hole and put in about a bushel of
aged manure and a cup of organic fertilizer. Spread a layer of dirt over the manure, and plant three seeds.
When the seedlings have two or three leaves, choose the healthiest plant and pull up the other two. As soon as the
vine has three small pumpkins, break off the fuzzy end so it won't grow any farther. If new female blossoms form,
pluck them off. When the pumpkins get to be about the size of a man's fist, select the one with the best shape and
pick the other two; all the growing energy will go into the remaining pumpkin. Roll it a little now and then to maintain
round contours. This pumpkin will be the biggest one you've ever grown.
PUMPKINS
Appalachian: 110 days. Semi-bush produces 18-25 pound uniform, deep-orange
pumpkins. Smooth-ribbed skin with large handles. VER
Autumn
Gold: 90 days. Globe-shaped, 7-10 pounds. Turns to glossy orange. PAR
Baby Pam: 100 days. vigorous 10-12' vines. Deep orange fruit, has smooth rind
and tough-skinned handles. 5-51/2".
Big Moon: 110 days. Gigantic pumpkins
that often exceed 150 pounds. PAR SHU
Field's Big Punk'n II: 90 days.
Smooth, 16 pound fruits are uniform in size and range from round to tall. Good for carving, canning or baking.
HEN
First Prize: 120 days. Grows from 50 to 300 pounds. NIC
Full Moon: 110-115 days. 60-90 pounds. 25" tall, 30" diameter.
White pumpkin. HEN TER
Giant Magic: 95 days. Round, smooth,
22-24 pounds. Have strong handles. good pie pumpkin. GUR
Goosebumps:
95 days. Globe-shaped, 8" fruit, 8-12 pounds. TER
Howden Biggie: 115
days. PVP. Extra size, classic shape and color. Average 40 pounds. HAR
Jack-O'-Lantern:
110 days. Medium sized for carving and cooking. BURP SHU
Jack Of
All Trades: 90 days. Round, uniform dark orange, 8-9" diameter. Dark Orange, 9-12 pounds.
NIC
Knucklehead: 105 days. 12-16 pounds, 12" high and 10"
around. TER
Lil' Pumpkemon: 100 days. Creamy, orange-striped
baby pumpkins weighing 1-2 pounds. HAR HEN PAR TER
Little Guy:
90 days. 3 1/2-4", 1-2 pound fruit. 6' vines. PAR
Lumina:
80-90 days. Luminous white skin, orange flesh, to 10-12 pounds. 8-10" diameter. BURP
GUR HAR SHU
Magic Lantern: 95 days. Dark orange, 16" tall, 12" wide.
16-24 pounds. HAR TER
Mini Harvest: 90-100
days. Multi-colored selection of three favorite ornamental and edible mini-pumpkins. Orange Bumpkin: large orange
fruits with strong green handles.
White Gooligan: ghost-white pumpkin mottled green. Hooligan: mottled green, orange
and white. Fruits 3" x 2". 8-10 pumpkins per plant. BURP
Mini Mix: 95
days. Mix of Jack-Be-Little, Wee-B-Little and Baby Boo. Little, flattened, ribbed pumpkins in orange and creamy-white.
Vining and semi-vining bush plants. VER
Munchkin: 100 days. Bright orange, 3-4"
wide. HAR
Neon: 80 days. 7-8 pounds, uniform globes measure
about 10" wide and 8 1/2" tall. Semi-bush plants. TER
One Too Many:
110 days. Unique pumpkin shoots red-orange veins over a white background. Round to oblong fruits weigh
up to 20 pounds. GUR
Orange Smoothie: 90-100 days. All American
Winner. Bush-type plants produce fruit as big and as smooth as a bowling ball. NIC
Prizewinner:
120 days. Exhibition pumkins up to 300 pounds. Glossy, bright reddish-orange skin. BURP
HAR NIC
Silver Moon: 95 days. Flattened, 5-6 pound pale blue fruits speckled and striped
with silvery white. Dark orange flesh is perfect for canning, baking and pies. HEN
Snackface:
95 days. Light orange pumpkin that weighs 1-2 pounds, packed with seeds that are hull-less and can be roasted.
Semi-bush habit. SHU
Snack Jack: 95 days. Bright orange, 2
1/2 pound pumpkin are filled with hulless seeds. Semi-bush plant. Excellent for small gardens. VER
Sorcerer: 90-100 days. All American Selection 2002. Traditional pumpkin with deep-orange,
medium-sized fruits. 15-25 pounds, 12" x14". Semi-vining. HAR NIC
VER
Spirit: 100 days. Compact, semi-bush spreads 5'. 12" diameter
pumpkins have rich orange color. NIC
Three-In-One Mini Mix: 80-85
fays. Novelty edible mini-pumpkins weighing 3-6 ozs. Three colors, orange, white and others with varied stripes.
NIC
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