Capsicum annuum (70 days) Open-pollinated. This pepper looked so much like Feher Ozon in our trials that we got to wondering if it was also a paprika pepper. Well, it turns out any pepper can make paprika. Hot peppers make hot paprika, sweet peppers make sweet paprika and if you smoke the peppers when you dry them, you get smoked paprika. Karlo is semi-hot and semi-sweet for the perfectly balanced homemade paprika. The thick-walled light yellow to red fruits hold up well in roasting and in the traditional use as a stuffing pepper. The beautifully shiny pointed 3½–5" fruits, at least a dozen per plant, have been reselected since the ’80s for cold tolerance and productivity from the old Garden City Seed variety of the same name. ①
3758 Karlo - Organic
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Days to full-color maturity are from transplanting date.
Capsicum comes from the Greek kapto which means ‘bite.’
Culture: Start indoors in March or April. Minimum germination soil temperature 60°, optimal range 68-95°. Set out in June. Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.
Saving Seed: Saving pepper seed is easy! Remove core of the fully ripe pepper (usually red or orange) and dry on a coffee filter. When dry, rake seeds off the core with a butter knife. To ensure true-to-type seed, grow open- pollinated varieties and separate by 30 feet. Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.
BLS: Bacterial Leaf Spot
CMV: Cucumber Mosaic Virus
TMV: Tobacco Mosaic Virus
For the latest results of our germination tests, please see the germination page.