Fruit & Vegetable Seeds

This popular seasoning pepper from Peru has a hot, citrusy flavor and is somewhat rare outside of South America. Robust plants become covered with the 2 inch long peppers that contain very few seeds and ripen to a beautiful bright sunshine yellow. True to their name, when peppers are cut open, they release a pleasant aroma of fresh lemons. These are very hot and easily dried for storage. 90 days.

Blocky, thick-walled peppers start out creamy white before turning a beautiful shade of golden orange blushed with red. Peppers have a delicious, sweet flavor, wonderful for fresh salads or baked as a stuffed pepper. This variety is popular in Eastern Europe, where they love it for its color progression and sweet, crispy flesh. Plants are highly resistant to Potato Virus Y. 65 to 70 days.

AAS WINNER. Compact banana pepper is a high-yielding X3R variety that produces colorful, tasty peppers that are great fresh and also perfect for canning or pickling. Sweet banana peppers start out light yellow, then turn orange and finally red when mature. Average size is 7½ inches long and 1½ inches wide. Even though plants are compact, they produce early, often, and late into the season. 85 days.

Colorful 2 to 3 inch long narrow hot peppers erupt into a riot of color atop short, compact plants for a gorgeous ornamental display. Peppers start out yellow, progress to orange, and finally to deep, bright red, creating a long lasting, multi-colored effect that is reminiscent of brightly burning flames. Riot was developed by Dr. Jim Baggett at Oregon State University, and although classified as ornamental, the peppers are edible. 60-70 days.

A smaller version of Corno di Toro Red and Carmen, these very sweet peppers are 5 to 6 inches long and 2 inches wide. Although delicious cut up raw into salads, their flavor deepens and intensifies when peppers are roasted or grilled. Abundant harvests are ready early in the season and keep on coming well into Fall. 60 days green; 80 days red.

This favorite Mediterranean pepper has a fresh flavor that is neither hot nor sweet. Dark green peppers are 7 inches long and great for grilling or frying because their thin walls cook quickly. This variety is also known as Italico Hybrid. 65 days.

The first hybrid chili pepper bred for increased yields and ornamental appeal. 2-1/2 inch cone shaped peppers have a thin, hot flesh that changes from green to orange to red. Borne upright on the semi-compact plant. Use fresh or dried in peppery ethnic dishes. 75 days.

ALL AMERICA SELECTIONS WINNER. Awarded for its unique qualities and excellent performance, this variety offers miniature bell peppers with a spicy flavor that is a tasty blend of heat and sweet. Peppers are mostly 3-lobed, 2 inches wide and 3 inches long, turning from green to scarlet and finally to deep red. Expect abundant harvests of these peppers to use in salsas, Cajun cooking, or any recipe where you want a little kick. 60 days.

This is a tiny pea-shaped chile that is no more than ¼ inch long and wide. This variety grows wild throughout Mexico and some parts of the Southwestern U.S. They are among the hottest peppers available, measuring about 100,000 Scoville units. The plants can grow to 4 feet and are capable of living for years where the climate allows. 95 days.

These ornamental peppers put on a dazzling display in gardens or containers, with masses of bright lemon-yellow and deep apricot-orange fruit on small, spreading mounds. Plants grow 9 to 12 inches tall and spread up to 16 inches with the small, hot peppers held above the foliage. Space plants 12 to 14 inches apart in the garden, or grow in containers of your choice. 72 days.

A pepper with flavor as sweet as apples. Oblong fruit grows up to a huge 12 inches long and is produced in great abundance. Delicious in salads, stuffed, stir-fried or roasted and peeled. Can be enjoyed at the light-green stage, but is sweetest when fully ripened to red. 70 days.

This pepper from Spain is traditionally used in its immature green stage, when it is picked quite small and fried in olive oil and served as a tapa. When harvested small, peppers are mild, but get hotter as they grow. At maturity, they are about 2½ inches long and 1¼ inches wide, deep red and fiery hot. 65 days.