Note: This list is what
we're hoping to have for the plant sale. Depending on
factors such as germination rates and weather will
determine the number of plants we will have.
|7 Pot Pepper
||90-100 days. One of the hottest peppers in the world.
Distinguishes itself from its fellow super-hot brethren
with a distinct plumpness, visible ribs, and fruity flavor.
||80 days. Pul biber ("flaked pepper") in Turkish. Piquant
and complex flavor. Ripen to deep burgundy-red at full
maturity. Thin-walled fruits dry readily.
||77 days. Mild pepper used fresh, canned, fried, or dried.
Ripens to red. 6-8 inches. Productive.
||79 days. Called poblanos when stuffed as a green pepper,
and anchos when dried as a red pepper. Heat variable when
green, medium when red.
||90 days. 1 million+ Scoville Units. Fruits are
triangular, 2-3 inches long.
||75 days. From Brasil look like tiny purple gourds.
Tasty and aromatic but quite hot. Productive.
||90 days. Very hot fruit. Vibrant violet changes to a
rich red. Fragrant aroma captures your attention with an
intense, spicy-citrus fragrance and habanero fruity
||days. As of 2015, the hottest pepper in the world with
over 1.5 million SHU. 10 times hotter than a habanero. Use
caution handling any part of the fruit.
|Cayenne, Long Red
||75 days. Concentrated set of wrinkled, very pungent
fruit, 6X1/4 inches. For sauces and drying.
||85 days. Also known as Satan's Kiss. Golf ball sized,
quite spicy, traditionally stuffed with anchovies and
mozzarella then grilled.
||85 days. Pods are dried and used in sauces. Hot.
||100 days. Cultivated in St. Augustine, Florida. Unique
in that it is extremely hot but also very sweet.
||90 days. Yields lots of peppers late in the season. The
3- to 5-inch fruits are hot! Gradually ripen from green to
a deep chocolate brown.
|Golden Greek Pepperoncini
||60-65 days. From Greece, for pickling. Thin-walled
and mildly hot.
||80-100. 2 inch, wrinkled fruits ripen from dark green
to salmon orange. Extremely pungent and may be used fresh
||85-100 days. The rare White Habenero ripens to a snow
white or slightly creamy color. 1". Low-growing, productive.
Gorgeous and rare. Easily container grown.
||80 days. Known for distinctive nutty and spicy flavor
in mole sauce. 7 to 9 inches long start out green then
mature to a dark chocolate color. Adds rich, smoky flavor
but very little heat to dishes. A pasilla.
||70 days. Medium-hot peppers, especially good for
pickling. Canary yellow, then bright red at full maturity.
6 to 8 inches long.
||Ripens in stages. Probably the most popular pepper in
India. Fruits grow to about 4 inches, with a slender and
wrinkled shape. Very hot.
||72 days. Developed at Texas A&M in 1992. Goes from
golden yellow to orange to red and can be used at any stage.
|Jalapeno Mucho Nacho
||69 days. Strong yielder of 4" thick heavy hot peppers
that ripen to red
||70 days. Very tasty mild Jalapeno type, with the same
delicious flavor, but a lot less heat. Great yields.
||70 days. Early, red with enormous yields. Hot but
not as hot as Thai or Cayenne. Dries easily.
||85-95 days. Plant produces good yields 6X3 inches.
Hot. Peppers turn from dark green to chocolate brown
when mature. A type of Ancho/poblano.
|NuMex Bailey Piquin
||120 days. Also known as Chilepiquin or bird pepper.
Fruit falls from stem when ripe. Oblong small fruits with
rating of 97,000 Scoville Units.
|NuMex Big Jim
||80 days. A favorite for chiles rellenos. Medium hot
pungency. As an advantage, plants are able to set fruit
under hot, dry conditions.
||75-80 days. Smaller and hotter than Big Jim. 4-6 inches.
Bright scarlet when ripe.
|NuMex Suave Orange
||95 days. Developed by the Chile Pepper Institute, this
pepper has all the wonderful flavor of a habanero but with
very little heat. Suave means smooth or mild in Spanish.
||60 days. 1-1 1/2 inches long. About 1 out of 20 fruits
will be hot, and the rest mild. All the fruits become hot
if allowed to grow 2-3" long.
||75-80 days. Good yields of 8-10 inch long fruit that
are mildly hot and turn from green to dark brown when
mature. Used to make smoky flavored sauces.
|Pimient de Espelette
||90 days. A nice pepper from the Basque country, medium
heat and unique flavor.
||85 days. Spanish workhorse is renown for preserving.
Sweet, heart-shaped pods grow on sturdy plants ripening
to a beautiful rich red. Good for frying and roasting.
||80 days. Called poblano when fresh and Ancho when dried.
Dark green mature to almost brown. 5 inches long.
||90 days. Red, ripening to black, growing to about 4"
long. Popular in Mexican cooking and its origin dates
back to early Central America. Nice, sharp flavor.
||80 days. The name means "engraved". There are striations
on the skin of the tapered, long fruit. Range from mild to
pungent and hang in clusters.
||68 days. Large green chile. Strong disease resistance
with big, early harvest. Can be 9 inches long with a mild
500 Scoville Units.
|Serrano Hot Rod
||57-77 days. 3 inch dark green ripen to red. Much higher
yielding, than Serrano Del Sol.
||61 days. Wrinkled sweet pepper with a slight hot edge.
Thin walled, usually used when still green. Popular in
||80 days. Fiery hot, this is the one that has made
Tabasco sauce famous. Green leaf strain that grows best
in the South and East. Light yellow-green peppers turn
to red and grow on tall plants.
||70 days. Medium hot. Transylvanian paprika pepper.
Productive and good for drying.
|Thai Bangkok Upright
||80 days. Hot and flavorful typical of standard southeast
Asian cuisine. Attractive, easy to harvest as the fruit are
||90 days. Very hot. Slender, pointy 2-3 inches long.
||80-85 days. No heat. Pendant peppers are 1 to 1 1/2
inches long and mature to orange-yellow.
||100-120 days. One of the hottest peppers in the world.
Originally from the Caribbean. Ripe when red.
||days. Turkish pepper often used dried with smoky, sweet
tangy flavor. Several inches long. Mildly hot.
||75 days. Deep garnet red. From Turkey. It has mild to
moderate heat and thick flesh.
||70-85 days. No heat. Vigorous and easy to grow,
works well in pots. Productive. 3-4" bullet shaped,
red. Try substituting for bell peppers.
|Bell Big Bertha
||70 days. Largest elongated bell pepper available.
Peppers turn from green to red when mature.
|Bell California Wonder
||75 days. Extra-large fruit have made this probably
the most popular bell pepper. About 4X4 inches with crisp,
thick walls and sweet taste. Ripens to bright red. Tobacco
mosaic virus resistant.
|Bell California Wonder Golden
||72 days. Golden version of California Wonder introduced
1928. Large and thick walled good for stuffing and grilling.
|Bell Charleston Belle
||67 days. Nematode-resistant. Compact growth habit and
reach a height of 18". Fruits weigh approximately 1/4 lb and
measure 3-1/4" wide by 3" long.
|Bell Chinese Giant
||75 days. Bright red when fully ripe. Thick walled.
Good for stuffing. 5-6 inch long fruit.
||68 days. Dutch variety. Fancy, flavorful, very sweet.
Ripens to golden orange. Often featured in gourmet markets.
|Bell Doe Hill Golden
||75 days. An heirloom from 1900. Mini, flattened 2
inch bell that ripens when bright orange.
||75 days. One of the largest and best blocky sweet
bell peppers. The sturdy 3-5' plants have an excellent
canopy of dark green leaves to protect the high yields
of 4.5" fruit.
|Bell Keystone Giant
||79 days. Large, blocky, pendant fruit (4" x 4-3/4").
Mosaic resistant. Heavy foliage reduces susceptibility
to sunscald. Thick stems are breakage-resistant under
heavy fruit load.
|Bell Orange Sun
||80 days. Deep orange, 4-5 inches long. Meaty sweet
|Bell Quadrato Giallo D'asti
||80 days. The most famous Italian sweet yellow bell
pepper. Highly prized, it ripens to a golden yellow.
|Bell Quadrato Rosso D'asti
||80 days. Famous blocky and sweet red Italian heirloom
bell. Extremely large fruit, plentiful production, and
|Bell Red Beauty
||80 days. Red and widely adapted in almost any area of
the country. Thick-walled, about 4 inches long. Heavy yields.
Resistant to tobacco mosaic virus.
|Bell Roumanian Rainbow
||60 days. Start out as ivory, turn persimmon orange,
then finally mature to red. Typically in all 3 color
stages at one time. 4 to 5 inches long and very sweet.
|Bell Sweet Chocolate
||86 days. Medium-sized, shiny, chocolate-cherry-colored
with dark maroom interior. Productive, continuous fruiting,
very disease resistant.
|Bell Sweet Jemison
||80 days. Ripens to yellow. Keep best if harvested
with some green still on fruit. Large and sweet.
|Bell World Beater
||72 days. Heirloom. Thick fleshed and extremely sweet when red.
||55-75 days. Light green, to yellow, to orange and
finally to bright red. 10-12" long. From Turkey with rich,
sweet flavor. For fresh eating, pickling or frying. Productive.
|Corno di Toro Red
||Italian 'bull's horn' colorful sweet peppers are 8-10"
long and curved like a bull's horn. Ripen to deep red.
Often sauteed or grilled. Prolific tall plants. 68 days.
|Corno di Toro Yellow
||68 days. Long 8-inch tapered, bull-horn shaped
golden-yellow peppers are sweet and spicy. They are
great fresh or roasted. Large plants yield well. Among
the best peppers you can grow and so delicious.
||75 days. Sweet, from Serbia. Thick walls and ripens
to deep red. Can be over 8" long. Fairly prolific for
such a sizable pepper.
||90 days. From Macedonia. Long, flat, sweet and bright
red peppers. Greeks roast them with olive oil, garlic,
parsley and a touch of vinegar .
|Friariello di Napoli
||70 days. Productive famous frying pepper of Italy.
Produces small, long, cone-shaped peppers that are fried
or pickled. Known for their sweet, distinctive flavor.
||75 days. As sweet as apples. Delicious eaten raw, in
salads, stuffed, or stir fried. Grows up to 11 inches long
and can weigh up to 12 ozs.
||80-90 days. Bears 12 inch red ripening peppers that
are great for frying. A sweet variety. Quite productive
and pretty when in fruit.
|Large Sweet Antigua
||90 days. From seeds collected in Guatemala. Green to a
bright red, at which stage they are very sweet and highly
flavored. Very productive.
||90 days. Golden-yellow Italian sweet peppers are 3
lobed and up to 1 ft long. Prolific high quality fruit.
||120 days. Sweet red fruits, 7 inches long.
|Mehmet's Sweet Turkish
||65-70 days. Incredible pepper hails from Turkey. Sweet,
long green, yellow turning to red. Tapered and crunchy,
averaging 7-8 inches. Best for grilling or fresh eating.
||60 days. Italian heirloom. Very early frying pepper,
4" long, turn brilliant red very early in the season.
||95 to 100 days. Large heart-shaped fruit is 4-1/2"
long. Often canned or pickled.
|Red Cherry Sweet
||78 days. Deep green to red with medium thick walls.
1 1/2 inch round fruit. Use in salads and for pickling.
||72 days. Red slim, long, sweet fruits.
|Stocky Red Roaster
||80 days. Red, Italian type pepper with sweet flavor.
4-6 inches long.
||72 days. 5-1/2 to 6 inch long, tapered peppers that are
wonderful fried or cut up into salads. Light green at first,
they turn yellow and orange, and finally ripen to red.
||75 days. Colors of red, orange, yellow, and purple, all
at the same time. About 2 inches long and chunky. Highly
ornamental but very edible and sweet.
|Syrian Three Sided Pepper
||80 days. Large fruits that ripen to deep red. Super
sweet and productive.
||75-85 days. Sweet Italian heirloom. Large, dependable
yields of 5" long scarlet-red peppers. Great added to tomato