Wide variety of hot and sweet peppers. See separate listing for hybrid peppers. Warm weather vegetable, plant about 18" apart.
Cherry Hot Pepper: Large Red Cherry hot peppers produce large numbers of smooth, dark green to cherry red fruit. Fruit measures 1-1/2" to 2" across and are hot.
Canbanelle Pepper: This is the standard early, open-pollinated, frying type. 7" long fruit have a slight taper from 2-1/2" shoulders to a rounded end and are creased into 3 lobes. Cubanelle peppers ripen from yellow-green to orange-red and have fairly thin walls for quick cooking.
Habanero Pepper: Among the very hottest peppers ever measured!
Green lantern-shaped peppers ripen to a golden orange.
Portugal Hot Pepper: Sturdy, upright plants produce large, pointed fruit with a fiery hot flavor. 60-65 days to maturity; 6-7 in. (15-17 cm) long. Green and bright scarlet colors.
Jalapeño Pepper: One of the most common chile peppers. They are mild to medium in heat.
Sweet Banana Pepper: If you like tasty banana peppers, you’ll love this whopper, which produces much big, meaty peppers on much smaller plants. These truly giant peppers start yellow and mature orange-red, so you can pick them at any stage you like. Great for pickles, salads or grilling.
Yellow Hot Hungarian Pepper: Pick a spot in your garden with good drainage and at least six hours of sun. They grow canary yellow, turning to bright red when ripe.
Use in salsa or to add spice to any recipe.
Ace Pepper: This early maturing plant produces heavy yields of red sweet bell peppers that turn from green to glossy red when mature. The flesh is thick and sweet. Perfect for salads, frying, grilling, roasting, and stuffing.
Lady Bell Pepper: This hybrid pepper has been a consistent performer in the Northeast. The rich green fruit that ripen red have a uniform deep bell shape with 3-4 lobes and medium-thick walls. Lady Bell is prolific, even in cooler weather and is one of the dependable producers of sweet peppers we know. It is popular for pepper plant sales as well as fresh market use.