| HOT PEPPERS
(Capsicum annum, C. baccatum, C. frutescens, C. pubescens) 25-50 seeds per packet. Native to the Americas, peppers come in thousands of varieties, many unusual flavors, and all shapes and sizes. Heirloom peppers are usually more flavorful than the modern-type peppers, and most give huge yields. They are one of the easiest crops to grow, and are not much bothered by pests. Try some this year! Grow all peppers, whether hot or sweet, the same way. Start seeds indoors 8-10 weeks before last frost date of spring. Surface-sow or barely cover the seeds, which benefit from light to hurry germination. Keep the seed-tray in warm conditions, but do not allow to dry out. When sprouts appear, move to a sunny window or grow-light. Set out well-developed transplants after last frost date when weather is warm. Peppers need rich soil. Habanero-types may enjoy some afternoon shade in really hot climates; otherwise, give the plants full sun and very rich moist soil. Peppers may be used green or ripe.
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Fish Pepper
An African-American heirloom popular in the Philadelphia/Baltimore region. A pre-1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2' tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping.
Item Code: HPP122
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