An ornamental pepper variety bearing a profusion of round, marble-sized fruit that turn from cream-colored to yellow, then red. Small, mound-shaped plants become densely covered with fruit and are very decorative. 70 days.
These huge bell peppers start out dark green before ripening fully to red. Plants stay a fairly compact 20 to 24 inches tall, while bearing 3 to 4-lobed fruit that are an enormous 5 inches tall and 4½ inches wide. Plants are resistant to 3 races of bacterial leaf spot plus several pepper viruses. We think that this pepper should have a place in the garden for its contribution to wonderful salads, stir-fries, and the ultimate stuffed peppers. 72 days.
Very striking ornamental pepper with violet-tinged leaves that look almost blue and are sometimes marked with a faint white speckling. Small purple round-oval fruit grow upright on the plant and hold their color for a long time before finally turning red. Plants are slightly spreading and grow compact, making this beautiful plant useful for landscaping. 90 days.
Profusions of brilliant-red small peppers, 1 inch long and 1½ inches wide, have a shape like patty-pan squash. They offer wonderful fruity taste but only mild to medium heat despite being related to the more fiery habanero. Peppers may be harvested green or left to ripen fully red. 80 to 85 days.
This large green chile pepper is a more vigorous version of Big Chile and is the new generation of this popular type of pepper. Stronger, disease-resistant plants yield early harvests of huge chiles that can become 9 inches long. Average pungency is a mild 500 Scoville units. These peppers are great for roasting or used fresh in all your favorite spicy dishes. 68 days.
When fresh and still green, these mildly hot, heart-shaped peppers are stuffed and made into chiles rellenos. When mature they are dark rust red, richly flavored, and often dried and ground into chili powder. Peppers become 4 inches long, tapering to a blunt point. 76 to 80 days.
Beautiful deep-orange bell pepper is from 4 to 5 inches long and not quite as wide. Thick walls and very sweet flavor make this a wonderful addition to salads, stir fries, or any use when gorgeous color and sweet taste are desired. 80 days.
Before bell peppers began to dominate sweet pepper offerings, people grew more pimento peppers for their meaty, sweet flesh and thick walls. This Ohio family heirloom could convince you to try them again. The fruit has a rich, aromatic flavor that is great for eating fresh, roasted, cooked, or canned. They are sturdy, 2½ inches long and wide, rounded and ribbed with few seeds. Easy to grow with big yield potential. 70 days.
This is an outstanding bell pepper variety that produces a concentrated set even in cool weather. Extra-large, blocky thick-walled peppers are four-lobed, about 4½ inches long and wide, with firm flesh turning from green to brilliant red. Resistant to phytophthora, 4 races of bacterial leaf spot, and cucumber mosaic virus. 72 days.
Also known as the “New Mexican Chile,” this moderately pungent fruit is deep green, but turns red at full maturity. Peppers are 7½ inches long and 2 inches wide, and borne on tall, productive plants. Tobacco Mosaic Virus resistant. Excellent for canning, freezing or drying. 75 days.
This ornamental pepper variety is the very essence of purple and makes a beautiful and colorful accent in the landscape or tucked into containers. Plants grow 10 to 14 inches tall and nearly as wide with deep amethyst fruit, stems, and flowers. Small, 1 inch peppers appear first as dark purple, then turn orange and finally mature to bright red. 85 days.
This pepper is related to the habanero, but offers earlier maturity and larger fruit that ripens to bright fire-engine red. 3 to 4-in. elongated, crinkled fruits are as fiery hot as regular habanero. Tall plants bear a great abundance of peppers that continue bearing all season and may be more reliable than habanero in colder climates. 90 days.