key to abbreviations and seed sources (opens in new tab) back to plant list
sold singly for $1 per plant or in mix your own 6-packs for $5.50
(numbers in each listing are days to maturity)
Sweet Peppers
_apple (looks like a poblano, but sweet, not hot! dependably red) 80 og
x_bridge to paris (long, ripening to red, juicy and sweet) op hvs 88 red og no seeds this year 🙁
_corona (sweet, green to orange large bell) op 90 red (earlier green) og
_crimson carillon (early, abundant, large blocky shape) op fs 55-60 green, 70-75 red og
_doe hill (bright orange, thick walled, pimiento-sized, sweet and fruity) op hvs 60 og
_espelette (ripening to red, slightly smoky semi-hot/semi-sweet...perfect for paprika or roasting! basque french) H* fs 80-90 og
_habanada (looks like a habanero, but sweet, not hot! lime green to bright orange, great citrusy flavor) op fs 80/100 og
_jimmy nardello’s (long, thin-walled red frying pepper, mild sweet flavor) H* 78 og
_king of the north (early, red, thick) op 70 og
_mountaineer (short-season, thick walled, tapering, dependably red!) op 53/68 og
_odessa market (elongated, lime green to orange to red, sweet, fresh and roasted) op 87 red ECO
_purple beauty (large blocky green pepper that starts out purple and will ripen to red, eat at any stage) op 74 og
_shishito (korean and japanese favorite, eaten fried/blistered whole with a sprinkling of salt when green, a very few may be hot, good producer) op hm/f 60 og
_sweet pimento back! (small bright red juicy) op 80 og
Hot Peppers
_ancho (ancho when dried, poblano fresh, for stuffing, mole sauce and enchiladas, mildly hot) op fs 65-85 og
x_bulgarian carrot chile (elongated orange chile, comparable heat to hot portugal, makes a great orange hot sauce combined with sweet habanada) og
_cayenne, long red narrow (very long and thin, pick when red for best drying) H* 75
_chiltepe bird pepper (very hot small green to red, guatemalan, good flavor, good in containers too) op 75 tt og/bd
_chimayo del norte (mexican chile similar to jalapeno, but a little hotter, bright red, good for drying and fresh) 65 hvsl og
_czech black (good heat, juicy like a jalapeno, black to garnet red) op 65 og apparently woodchucks like these too!
_fish (entire plant, including fruits, gets white streaks, medium hot, nice with seafood) H* f 65/80og
_habanero, orange (wrinkly green turning to orange fruit, super hot!!) op f 90
_hot portugal (long, narrow with a kink at the end, pretty hot) op 64 og
x_hungarian hot wax (pale chartreuse, ripening to red...milder when pale, pretty hot when red) op hm 59 og
_jalapeño, tam (mildly hot, good fresh) op hvsl 70
_jalapeno, purple (a lovely little purple mild jalapeno, ripens to deep red, great in hot sauce and salsas) op gps 80-90
_lemon drop, limon (aka aji limon, small, very hot, bright yellow with fruity/floral flavor, combine with habanada for a milder hot
sauce) op hvsl 100 og
x_padron (green, medium-hot sweet when picked at 2" stage, fry in olive oil with coarse salt for tapas, spanish) op fs 65
_paper lantern (northern habanero type, ripens to red, super hot!) op tt 70-90 og/bd
_serrano (many green fruits ripening to bright red, crunchy and juicy like a jalapeno but smaller and hotter!) op 75 og
_thai (tiny red fiery hot upright peppers on a small bush, can be grown in containers) op hvsl 82 og