Peppers

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Small, hot peppers are shaped like a chicken's heart, which is just what the name means. Cultivated by the Pennsylvania Dutch since the 1880's and used for pickles or pickle vinegar.

"2007 AAS Winner. Gourmet quality, chocolate brown fruits are bright green at early maturity, then darken to warm brown two weeks later. Used as a staple in Mexico's famous Mole` sauce and other dishes as well."

A Hungarian yellow Wax pepper this is a spicy, fairly hot, banana-shaped pepper. Matures from light yellow to bright red.

New to us this year.  While its fruit look very much like Cherry Bomb (1.5" round), it appears to come with more heat.  Pods ripen from green to red and are excellent for pickeling.  Image

"The Hungarian Wax has a thin skin with a thick flesh due to its immaturity. Picked at an immature stage, the Hungarian Wax Pepper is yellow and has a sweet hot flavor varying from warm to moderately hot. During the 65 day Hungarian Wax Pepper maturing stage the color changes to an orange-red and the heat rises to an almost inedible intense heat while keeping its sweetness. Although the pepper can be eaten at any stage, the Hungarian Wax Pepper is most popular in the yellow stages. This pepper is traditionally pickled or made into yellow mole sauces." Sustainableseedco.com

This hot chile from the Andes is one of the few Aji types that ripen earlier for our shorter summers.  A real treat in fresh salsa, these fruity and aromatic “drops” ripen from light green to a shiny red.  Productive, bushy plant grows well in containers.  Uniquely shaped 1.5” pods dry easily to make an excellent powder. 

This Hungarian banana type is a reliable producer of deliciously hot roasting peppers. Expect excellent production of 8” pods with medium-thick flesh that pack a solid heat punch for roasting and stir-fries. Pods turn from greenish-yellow to red, but are best when used while still yellow. Hybrid.

One of the earliest of the Italian sweets, this Corno di Toro type is a hefty pepper with thick walls and sweet flesh. 8” pod is 2.5” at the shoulders and tapers to a point. Ripens from green to red.

Big production, extra-large 4” pods, and early to ripen make this jalapeno one of the best to grow in our NW climate. Plenty of heat and easy to stuff because of their size, you’re going to like this one! Dark green to bright red.  Image

All the taste of the traditional Jalapeno but with no heat!

The traditional Jalapeno pepper. The pods are about 1.5" wide and 3" long, ripening from green to red.

Orange version of the popular green Jalapeno.

With all the flavor and heat of a regular jalapeno, these beautiful pods will add some great color to your salsas. Also good to stuff for making “purple pepper poppers” (try saying that 3 times fast!). Dark purple to dark red.

"Its globular shaped fruits ripen from green to fire engine red when ready. It is wrinkly and about 1- 1 1/2" in size. Very short bushy plant and is late maturing." Sustainable Seed Company 

"This is an extremely hot pepper that was developed by a farmer named Jay in Eastern Pennsylvania, United States. The chile plants have been growing for 4 years now. Growing it in 2013 will make it 5th generation. It is a cross between a Ghost Chile (Bhut Jolokia) and a Trinidad Scorpion. Lighter shades of red and a pink Scorpion were chosen to give it the Peach color. It grows into many contorted shapes some having tails. Will also look like an extremely twisted bumpy Ghost chile. Most superhots of light shades of color are milder in heat then darker shades. Not this pepper! The flavor is floral but slightly sweet. Use caution when handling"  Text and picture from Super Hot Chili

"It is a cross between a Ghost Chile (Bhut Jolokia) and a Trinidad Scorpion. It ripens to a rich bright red color. It grows into many contorted shapes some having tails. Will also look like an extremely twisted bumpy Ghost chile."  Text and picture from Refining Fire Chiles.

Very sweet Italian heirloom fryer type. 6 to 8 inch pods ripen from green to red. Plant grows to about two feet high.

A sweet red pepper that looks like a tomato. Days to grow are a guess.

"Large fruits, 4-1/2" x 3-1/2", are 4-lobed and thick-walled - perfect for stuffing! Plants bear heavily, even when under stress. Tobacco Mosaic tolerant." Totallytomato.com

One of the best green-to-red sweet bell and perhaps the earliest to turn bright red. 4-lobed fruits grow to about 4.5 inches long and wide. Sweet, crunchy, thick-walled and blocky.

Possibly the best heirloom red bell pepper for the shorter, cooler season of northern gardens. Big, blocky fruit has good flavor when picked green, becomes sweet and delicious if left to ripen to a bright red.

NEW for 2017 

Lemon Drp appears to me to be the same fruit as Aji Lemon. (C.chinense)  Picture of Lemon Drop from Baker Creek.    The fruit is about an inch in diameter and three to four inches long.  The bright yellow fruit is said to have a citrus-y flavor that comes first, followed by a mild heat level.  Great for cooking.

A rare heirloom paprika from 19th century Slovakia. Delicious used fresh in any dish requiring red peppers, these stout 4” tapered pods have superb flavor with medium heat and dry well for making powder. Productive, excellent flavor, and early to ripen from green to red makes this a garden standout. Recommended by Chile Doctor.

A funny name for this sweet, meaty pepper that has better flavor than most bells. These 3-4 inch dark green to lipstick red pods taper to a point and are easy to grow, with good production even in northern climates. Eat raw, roast or stuff. 75 days

NEW for 2017 

Very limited supply.  Seeds are curtsey of Bunny Hop Seeds.  The bright red pods are extra large - 2 to 3 inches across and 6 to 8 inches long.  She said she likes it better than Elephant's Ear.

 This is a very attractive, fairly hot, long - 5 to 7 inches - chilis that are great both for ornamental and culinary uses.

This is the orange version of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to red. Productive and very early to ripen. Just 3 pods provide 100% USRDA of vitamin C!

This is the orange version of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to red. Productive and very early to ripen. Just 3 pods provide 100% USRDA of vitamin C!

This is the orange version of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to red. Productive and very early to ripen. Just 3 pods provide 100% USRDA of vitamin C!

Beautiful elongated sweet yellow pods ripen 7 to 9 inches long.  Picture from Tomato Growers Supply Learn more!

All you really need to know is this is one of the best-tasting peppers and one of the most unique pepper plants on the planet. Thick, blocky, juicy, hot 2” pods ripen green to orange on large plants with stunning purple flowers reminiscent of passion flowers. Plus, it’s the most cold-tolerant and easiest pepper plant to overwinter. Manzano is generally not self-pollinating and you will need to grow two plants to ensure pollination. Picture from PepperScale.

All you really need to know is this is one of the best-tasting peppers and one of the most unique pepper plants on the planet. Thick, blocky, juicy, hot 2” pods ripen green to red on large plants with stunning purple flowers reminiscent of passion flowers. Plus, it’s the most cold-tolerant and easiest pepper plant to overwinter. Manzano is generally not self-pollinating and you will need to grow two plants to ensure pollination. Picture from Hazzard's Seeds.

All you really need to know is this is one of the best-tasting peppers and one of the most unique pepper plants on the planet. Thick, blocky, juicy, hot 2” pods ripen green to yellow on large plants with stunning purple flowers reminiscent of passion flowers. Plus, it’s the most cold-tolerant and easiest pepper plant to overwinter. Manzano is generally not self-pollinating and you will need to grow two plants to ensure pollination. Picture from Hazzard's Seeds.

One of the biggest and best Italian sweet peppers at 8” long, ripens green to red on stout, compact plants. Much earlier to ripen than the traditional Marconi, this hybrid will astound you with incredible yields of massive peppers. Sweetest when red ripe, it’s best grilled, roasted or raw. This plant will need support from the weight of all the peppers.

"A late Italian pepper that yields big 7-inch long tapering fruit; very sweet and great for frying or fresh! "  Text and picture from Baker Creek

Said to produce a large number of 10” long cayenne-type peppers that mature from green to red and have good flavor for hot sauce or dried pepper flakes

Rich, jewel-toned 5X4 inch blocky fruits with crisp, thick walls and very sweet flavor. High-yielding plants are adaptable to weather conditions, growing 18-24 inches tall with good protection provided by lush foliage. Resistant to Tobacco Mosaic Virus and Bacterial leaf spot. New to Uncle Wayne's this year!

These little red bell peppers are so cute and grow in abundance on very productive plants. All the same sweet flavor of the bigger ones, but much earlier to ripen. Great for salads, stuffing, or just pop into your mouth. Early and delicious!

Also called Black Ancho. Plants are about 2’ tall and 2’ across. Triangular shaped pods are 4-8” long and 2-3” across. Red-brown to black when mature.

NEW for 2017  "Fruits of thick, sweet flesh. Much appreciated in cooking for its many applications. High caloric food rich in vitamins, minerals, fiber and water and almost no fat.http://www.extertronic.com/shop/gb/​"  Text and picture from exterronic.

New Ace is for all of us that just want a good sweet green bell pepper that is ready to use when green.  It does turn bright red if left on the plant. Extra-early, heavy production of large sweet dark green to deep red bells. More info

This excellent hybrid red bell consistently ripens earlier than other red bells and is also quite productive. Green to red fruits produced on 20” plants. Perfect size for stuffing. Did I mention it’s an early one?

One of the hottest New Mexico (Hatch) type green chiles, this is an excellent roaster for making a spicy green sauce (salsa verde). 6” pods grow on tall plants, turning from green to red when ripe. Heat is often lower in NW climate.

One of the earliest New Mexico type green chiles for northern gardens. At 7-8”, it’s larger than Barker’s and has better production with only a hint of heat. One of the best for roasting, turns from green to red and can be dried.

A habanero type bred in New Mexico for great hab flavor with barely heat. (Carl eat one early and felt no heat, later in the season, just a bit of heat.) All the fruity, citrusy flavor you expect from a habanero w/o the searing heat. As with all hab types, grow in a container for best results. Green to orange.

Oda

New to us last year, and we were very impressed!  Cute purple mini bell peppers on strong compact plants! These ripen from plum purple to red-brown. Crisp, juicy, thick walled fruits are white inside and very sweet! Heirloom from Poland.  My first pod was a large as any bell.  The rest of the season the pods were only about 2 to 3 inches.

Rare heirloom. Compact plants produce loads of thin 2" hot pods. Days to Grow are a guess.  Picture from Hell Hot Peppers.

This early orange bell was a 2011 AAS Winner. Vigorous plants produce brilliant orange 4” pods with sweet flavor and much earlier to ripen than most orange bells. Woo-hoo! Hybrid.  Heather found this one made a great base for hot pepper jelly.

Not much we know about this one. But from what I read about this pepper online is this: don't baby this plant! It does come from Pakistan and it thrives on neglect. Don't eat it fresh either, all you will get is HEAT with no flavor at all. What you want to do is let the pepper fully ripen and then dry it! Then it will have excellent flavor (based on what I read!) and heat!

Known as Chilaca when fresh, Pasilla or Chile Negro in dried form. The long, wrinkled chiles have a rich, smoky flavor with very little heat when dried. This traditional chile is a necessary ingredient for making authentic mole.  Picture from Baker Creek Heirloom Seeds.

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Pepper Plant List