Capsicum annuum (65 days) Open-pollinated. Also known as Golden Delicious Apple Pepper. Heirloom from Hungary forms delicious flattened thick-walled fruits that ripen through yellow to red.
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Capsicum annuum (85 days) Open-pollinated. Cone-shaped 2½x10" fruits taper to a blunt end. Ripens from green to yellow to red. Sweet, crunchy, fruity; ideal for grilling and frying.
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Capsicum annuum (70 days) F-1 hybrid. Deep carmine horn-shaped 2.5x6" fruits. Classic Italian Corno di Toro type. Unusually sweet. Widely adapted and early maturing.
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Capsicum annuum (76 days) Open-pollinated. Shiny red thin-walled 8" long tapering frying pepper. Sweet mild flavor, good raw and especially fried. High yielding.
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Capsicum annuum (87 days) Open-pollinated. Heirloom from Ukraine. 2¼x4½" tapered peppers ripen from lime to orange to red. Crisp, juicy, thick-walled.
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Capsicum annuum (65 days) Open-pollinated. An open-pollinated selection of the ever-popular shishito. Light green, thin walled and mostly mild. Early, prolific and delicious!
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Capsicum annuum (60 days green, 80 days red ripe ) Open-pollinated. A triumph of breeding work, these large uniform poblanos perform well in cold climates and also impressed us with big yields in Maine’s sea level Zone 5.
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Capsicum annuum (78 days) Open-pollinated. Dark green to red 7" long tapered. Pungent, moderately hot; 900-2,500 Scovilles. Typical pepper for chiles rellenos.
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Capsicum annuum (68 days) Open-pollinated. Thin-walled 1½–3½" tapered fruits are as hot as they look and make welcome additions to chutneys, marinades, salsas, and hot sauces. Also delicious dried and ground.
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Capsicum annuum (74 days) Open-pollinated. Round 1-2" shiny bright tangerine fruits on sturdy plants. Heat is comparable to a mild jalapeño, but varies with the weather
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Capsicum annuum (74 days) Open-pollinated. Round 1-2" shiny bright tangerine fruits on sturdy plants. Heat is comparable to a mild jalapeño, but varies with the weather.
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Capsicum annuum (65 days) Open-pollinated. Black 2.5" long conical peppers ripen to lustrous garnet. Mild, juicy, thick-walled, a little less spicy than a jalapeño; 2,000-5,000 Scovilles.
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Capsicum annuum (65 days green, 85 days ripe) Open-pollinated. Dark green 1x3" sausage-shaped blunt fruits. Brown netting appears as fruits ripen to dark red. Hot! 2,000 to 5,000 Scovilles. Early.
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Capsicum annuum (75 days) F-1 hybrid. Shiny green ripens to blazing red in a small strawberry-shaped cherry-type. Sweet and spicy, 2,500-5,000 Scovilles.
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Capsicum annuum (80 days) Open-pollinated. Striking color display, white with green stripes to orange with brown stripes, to red. 2" curving pendant form. 5,000-30,000 Scovilles. Attractive foliage.
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Capsicum annuum (100 days) Open-pollinated. Shiny orange fruits are a bit longer than a habanero but they pull off the look. Bushy short plants bear about 2 dozen sweet—not hot— fruits.
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Capsicum annuum (75 days) Open-pollinated. The 2½–3 x ½" bright scarlet fruits have thin walls and classic serrano heat. Perfect for fresh salsa, pickling and hot sauces
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Capsicum annuum (88 days) Open-pollinated. This rare Pennsylvania Dutch heirloom packs considerable heat. Rarely eaten raw, the peppers were traditionally used for pickling and pepper vinegar.
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Capsicum annuum (68 days) Open-pollinated. Smooth waxy yellow 1.5x5.5" tapered fruits ripen to orange then red. Semi-hot, 5,000-10,000 Scovilles. Early and prolific.
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Capsicum annuum (75 days) Open-pollinated. Bright red, 5-6" long by 1/2" wide tapered and often curled. Hot, pungent; 3,500-5,000 Scovilles. Dries easily. Prolific.
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Capsicum chinense (90 days) Open-pollinated. A Scotch Bonnet–type infamous for its extreme heat, their distinctive flavor makes them a key ingredient in West Indian jerk sauces.
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Capsicum annuum (82 days) Open-pollinated. Tiny bright red 1" conical fruits stand erect from foliage. Very hot, 25,000-40,000 Scovilles. Pretty and prolific.
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Capsicum annuum (64 days green, 80 days red ripe) F-1 hybrid. Uniform glossy dark red fruits are mostly 2-lobed, flattened and tapering with a recessed stem. Known as Poblano when green.
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Capsicum annuum (71 days) Open-pollinated. Red 4-6" long wrinkled tapered pendent fruits. Good fresh, roasted, strung into ristras, or dried and ground. Prolific.
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Capsicum annuum (90 days) Open-pollinated. Light yellow 3x4.5" pointed fruits. Juicy, sweet, flavorful. Ripens to red and can be dried for paprika. Incredibly productive.
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Capsicum annuum (70 days) Open-pollinated. Semi-hot and semisweet for perfectly balanced homemade paprika. Thick-walled light yellow to red fruits hold up well in roasting and in the traditional use as a stuffing pepper.
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Capsicum annuum (85 days) Open-pollinated. 2x4" squat ribbed fleshy red fruits are thick-walled, crunchy and extra sweet. Plants are productive and fairly early.
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Capsicum annuum (80 days) Open-pollinated. Early and prolific even in bad years, with a rich fruity taste. Maine-grown seed continues its cold-climate adaptation.
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Capsicum annuum (85 days) Open-pollinated. Beautiful tangerine color. Plants ripen more than a dozen of these small 2-3" round to slightly flattened thick-walled sweet and juicy fruits in a good year.
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Capsicum annuum (90 days) Open-pollinated. Orange sweet bell pepper. Thick-walled, blocky 3½" fruits. Easy to harvest. Good foliage cover on 4' plants helps to prevent sunscald.
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Capsicum annuum (68 days) F-1 hybrid. Bright red 3x5" elongated 3 to 4-lobed bell. Juicy, sweet, with a hint of spiciness. Sets well, even in cool weather.
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Capsicum annuum (68 days) Open-pollinated. Prolific yields of long tapering 2"red sweet peppers on short stocky plants. Great for cold-climate growers.
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Capsicum annuum (74 days) Open-pollinated. Blocky 3x3" bells ripen from purple to green to deep red. At purple stage they sell at a premium. Early and prolific.
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Capsicum annuum (74 days) Open-pollinated. This large blocky market-type pepper produces good-sized glossy dark green 3–4 lobed peppers on tall bushy plants, even in adverse conditions.
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Capsicum annuum (60 days) F-1 hybrid. Red thin-walled bell peppers, not consistently blocky. Easy to grow. Consistently early. Good for home gardens.
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Peppers
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%.
