Peppers are definitely a diverse group in the garden, from sweet to blazing hot. Every garden needs at least one either to warm a dish or cool a plate. Peppers like growing conditions similar to tomatoes but benefit from a bit of late afternoon shade. The following describes a few we have on hand today.
80 Days to maturity. A mild California chili. Ripens from light green to dark green to red and grows 6-10 inches long by 1-2 inches wide. Can be used at any stage but is most often used green. Most often seared to remove the skins and then dipped in batter for chile rellenos. When red, it is hotter and usually dried for use. Many cultivars exist, hence their wide range on the Scoville scale (400-4000).
90-100 Days to maturity. A long (3-4″), thin, hot pepper. It is mature when red in color. Related to the Cayenne pepper, it rates 50,000-65,000 on the Scoville scale. Plants produce high yields. It is also dried, for craft projects.
CAYENNE LONG SLIM PEPPER
(Hot) Very hot fruits 5 in. long and ½ in. thick. Use fresh or easily dried for winter use. Harvest starts about 75 days after plants are set out. CAUTION: Use rubber gloves, or clean hot peppers under running water, to avoid skin burn from the pepper juice. 50,000-65,000 on the Scoville rating.
90-100 days to maturity. A California hybrid similar to the jalapeno but meatier and thinner skinned. Medium hot when used green, hotter when red. Usually used fresh, not dried, in salsas. 5,000-10,000 on Scoville scale.
90-100 Days to maturity. Fruits are 1-2 inches long, and lantern shaped. They start out green and ripen to bright orange and are reported to have a slightly fruity or citrus after-taste but is hotter when red.. 200,000 to 350,000 on the Scoville scale! Plants are bushy and can overwinter in a greenhouse.
85 Days to maturity. Similar to a Jalapeno in size but thinner and meatier but most importantly, up to 5 times hotter! They emerge green and ripen to orange or red. 10,000 to 30,000 on the Scoville scale. Do not dry well.
80 Days to fruiting. Fruits are 3 inches long, smooth, green to red, with a slight taper and blunt end. Dry streaks or “stretch” marks are common and often indicate a hotter pepper. It is considered medium hot on the Scoville scale, rating 5,000-7,000. Can be eaten either green or red but is hotter when red.
EUROPEAN RED BELL PEPPER
70-80 Days to maturity. Fruits are 3-4 lobed, 6-8 inches long, have thick walls and a sweet, crisp flavor. Red bells provide 100% of the daily requirement for vitamin A.
YOLO WONDER PEPPER
70-80 Days to maturity. Fruits are 4 inches long and blocky, with thick skin and sweet flavor. This pepper does double duty as it can be eaten green or left to further ripen and enjoy it as a red bell.
65-70 days to harvest. Fruit is 4 ½ inches long by 2 ½ inches wide and color from green to orange to red. Mild flavor Plants are compact.
COSTA RICAN SWEET PEPPER
70 days to harvest. Fruits are 3-4 inches long and tapered and are best picked when they turn a deep ruby red. Flavor is sweet with a fruity finish. They are great for frying or in salads. Plants are compact. Burpee selection.
90 days to harvest. An exciting breakthrough sure to become the conversation piece of your summer garden. Habanero peppers have a distinctive taste, but… ‘Zavory’ is the first ever Habanero with a mild heat registering only 100 Scoville’s! You can bite into one just like an apple and survive to tell the tale. The beautiful, shiny, 1-2 inch cardinal red fruits appear in large numbers in late summer on vigorous branching 30″ plants. Burpee selection.