Filter…
Peppers
ships year-round
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.
read more
ships year-round
ships year-round
Capsicum annuum (80 days) Open-pollinated. Red 4" elongated fruits. Sweet, delicious, dependable and problem free on 2' plants.
read more
ships year-round
Capsicum annuum (65 days) Open-pollinated. Yellow to orange to red when fully ripe, 6" pointed peppers that look hot but are not.
read more
ships year-round
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.
read more
ships year-round
ships year-round
Capsicum annuum (65 days) Open-pollinated. Elongated 2-3"classically wrinkled peppers are perfectly suited for pickling either green or red.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (90 days) Open-pollinated. Heavy early fruit set of 2½x8" tender-skinned Italian-style Lamuyo peppers.
read more
ships year-round
Capsicum annuum (87 days) Open-pollinated. Heirloom from Ukraine. 2¼x4½" tapered peppers ripen from lime to orange to red. Crisp, juicy, thick-walled.
read more
ships year-round
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!
read more
ships year-round
Capsicum annuum (60 days) F-1 hybrid. Sweet when green (usually), slightly hot when fully ripe and red. 1x3½" at maturity.
read more
ships year-round
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.
read more
ships year-round
ships year-round
Capsicum annuum (80 days) Open-pollinated. Red-orange 3x6" horn-shaped fruits taper to a blunt point. Sweet and mildly spicy; 500-1,000 Scovilles. Heirloom.
read more
ships year-round
Capsicum annuum (80 days) Open-pollinated. Red-orange 3x6" horn-shaped fruits taper to a blunt point. Sweet and mildly spicy; 500-1,000 Scovilles. Heirloom.
read more
ships year-round
Capsicum annuum (68 days) Open-pollinated. Fluorescent orange 1.5x3.5" fruits look like tiny carrots. Prolific fruit set. Fruity and hot. 5,000-30,000 Scovilles.
read more
ships year-round
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.
read more
ships year-round
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
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (68 days) Open-pollinated. Bright yellow to orange, 4-5" long, finger-shaped cayenne. Good flavor; 30,000 Scovilles. Prolific.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (75 days) Open-pollinated. Thicker-skinned jalapeño-like fruits. Delicious hot fruity flavor; 2,500-8,000 Scovilles. Adapted to northern latitudes.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (75 days) Open-pollinated. Pale green to deep scarlet 2" long, 1/3" wide. Hot! 30,000-50,000 Scovilles. Prolific.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (70 days green, 90 days red ripe) F-1 hybrid. Juicy, blocky, thick-walled jalapeños with the right amount of spice.
read more
ships year-round
(64-90 days) Includes 5-7 different kinds in one packet. We'll mix colors, shapes and flavors.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (90 days) Open-pollinated. Rich reddish-brown 3½x3½" blocky thick-walled pepper. Meaty, sweet, delicious and flavorful even when green.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (75 days) F-1 hybrid. Goldenrod-yellow 4-6" blocky bell. Thick-walled, crisp and juicy. Great fresh eating or stuffed.
read more
ships year-round
Capsicum annuum (66 days) F-1 hybrid. Blocky bright orange bell with fruity flavor. Thick-walled crunchy squat bells.
read more
ships year-round
Capsicum annuum (72 days) F-1 hybrid. Glossy yellow blocky 4" 4-lobed bell. Nice, sweet and crisp. Generous leaf canopy.
read more
ships year-round
Capsicum annuum (70 days) Open-pollinated. Blocky red bell. Great for northern market growers.
read more
ships year-round
ships year-round
Capsicum annuum (68 days) Open-pollinated. Prolific yields of long tapering 2"red sweet peppers on short stocky plants. Great for cold-climate growers.
read more
ships year-round
Capsicum annuum (65 days) Open-pollinated. An exciting early red bell pepper with medium-thick walls, good flavor and full-bodied sweetness.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (72 days) F-1 hybrid. Red stout blocky 12-14 oz bell. Thick-walled, juicy, delicious and hefty. Superb yields.
read more
ships year-round
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.
read more
ships year-round
Capsicum annuum (60 days) F-1 hybrid. Red thin-walled bell peppers, not consistently blocky. Easy to grow. Consistently early. Good for home gardens.
read more
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%.
Diseases:
- BLS: Bacterial Leaf Spot
- CMV: Cucumber Mosaic Virus
- TMV: Tobacco Mosaic Virus