GardeningSphere

Ori Bell Pepper

The Pepper Bell Ori, 'Capsicum annuum (Hybrid)', will set fruit in adverse weather conditions and that makes it an easy to grow garden variety. Ori produces a large number of thick-walled, big, bright yellow peppers under adverse conditions. The Ori turns directly from green to a bright yellow. The peppers are large, well-lobed, and semi-long. Pepper seeds need very warm soil temperatures to germinate. Blossom pruning will improve fruit size. Pinch off about 50% of the flowers.

Purple Beauty Bell Pepper

The Pepper Bell Purple Beauty, 'Capsicum annuum', is a compact plant with very meaty, thick-fleshed, sweet, purple peppers. It is unlike most peppers which start out green, this one starts out purple and provides color early in the season. This is another exciting pepper to add to your collection of beautiful sweet bell peppers. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Blossom pruning will improve fruit size. Pinch off about 50% of the flowers.

Ancho Poblano Chile Pepper

The Pepper Chile Ancho/Poblano, 'Capsicum annuum', is called "Pablano" in the fresh green form and "Ancho" as a dried pod. This Chile Pepper is mildly hot and is used for chilies rellenos and mole sauces. The Poblano is one of the most popular chilies in Mexico. The green Pablano is stuffed with cheese or meat for chilies rellenos and the dark, reddish-brown dried Ancho is used in a variety of sauces such as the traditional "mole pablano". Harvest when 3.5 inches long and 2 inches wide and when the peppers are a dark green.

Cayenne Blend Chile Pepper

The Pepper Hot Cayenne Blend, 'Capsicum annuum', is an excellent hot flavoring for chili and other hot foods and a string of the colorful, dried cayennes is an attractive decoration. Pencil thin Cayenne peppers are used fresh in hot sauces and chilies, dried or ground for cayenne pepper or pepper flakes, as a flavor in oil and vinegar, and strung on a string as an attractive southwest decoration. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.

Cayenne Red Chile Pepper

The Pepper Chili Cayenne Red Long Thin 'Capsicum annuum', is an excellent hot flavoring for chili, other hot foods. A string of dried cayenne is an very attractive decoration. The pencil-thin Cayenne peppers are used fresh in hot sauces and chilies, died or ground for cayenne pepper or pepper flakes, as a flavor in oil and vinegar, and as a decoration. The plants are decorative garden plant with what seems like hundreds of peppers on each plant. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.

Early Jalapeno Chile Pepper

The Pepper Chile Early Jalapeno, 'Capsicum annuum', is a must if you love ethnic and hot foods. The Early Jalapeno is very tasty and it is pretty as an informal hedge. The Chile Pepper Early Jalapeno produces lots of hot peppers with a very tasty flavor in a small 3 inch pepper. If left on the vine, the peppers turn from green to red. This pepper is also a very good container plant. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.

Mulato Isleno Chile Pepper

The Pepper Hot Mulato Isleno, 'Capsicum annuum', is a large Anaheim-type pepper for stuffing or roasting. This mildly hot Pablano-type roasting/stuffing pepper is dark green maturing to a very dark chocolate brown color. It has a very distinct and wonderful flavor. When dried for chili powder or strung on a string for decoration, the Pablanos are called Ancho peppers. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.

NuMex Joe E Parker Chile Pepper

The Pepper Chile NuMex Joe E Parker, 'Capsicum annuum', is an 8 inch long, thick walled, mildly hot Anaheim type pepper that is excellent for stuffing or roasting. The NuMex Joe E Parker is an improved version of 'New Mexico". It has thicker walls, more flesh and the peppers are longer. This Anaheim type pepper is excellent chopped for a variety of dishes and is commonly used in New Mexico to make the dried pepper wreaths. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.

Pasilla Baijo Chile Pepper

The Pepper Chile Pasilla Bajio, 'Capsicum annuum', is also called "chilaca" and "chile negro". It is mainly used as a dried pod or powder. The rich, smoky, mildly hot flavor is indispensable in mole sauces. "Pasilla" is a "little raisin" in Spanish, referring to the dark brown, wrinkled dried pod. It is called "chilaca" when fresh and it adds character to red chile enchilada sauce and other salsas. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers begin to turn green to dark brown.

Santako Chile Pepper

The Pepper Hot Asian Santaka, 'Capsicum annuum (Hybrid)', is the ideal pepper for Asian cooking. They are very hot and flavorful. The Santaka plant will bear up to 150 peppers in it's lifetime. Even if just for the aesthetic value, you should grow this pepper. It is an attractive ornamental that produces white flowers and lots of various colored peppers at the same time from green to red. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often.

Scotch Bonnet Chile Pepper

The Pepper Hot Scotch Bonnet, 'Capsicum chinense', is 10 to 20 ties hotter than a Jalapeno. Once you get over the initial blistering heat, the intense citrus-like flavor will win you over. Scotch Bonnet is a type of Habanero, considered the hottest pepper in the world. Words such as hellish, blistering, and incendiary are used to describe the heat. Harvest when 1 inch long or longer. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.

Serrano Tampiqueno Chile Pepper

The Pepper Hot Serrano Tampiqueno, 'Capsicum annuum', has a distinctive flavor that makes it the most popular Serrano long the Mexican border. They are great for salsas, sauces, stews and soups. There is a reason you see so many recipes for Mexican or hot food using Serrano Tampiqueno peppers. Their distinctive and unique hot flavors are excellent for many dishes. Harvest when peppers are red to green. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.

Thai Hot Chile Pepper

The Pepper Chile Thai Hot, 'Capsicum annuum', has a zesty, pungent, very hot flavor for authentic Asian-style cuisine. It is also a superb ornamental plant for borders or containers. The chilli-loving Thais consume more hot peppers than any other culture. Discover the delights of Thai Hot flavor in your favorite stir-fry or other Asian dish. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often.

Tobasco Greenleaf Chile Pepper

The Pepper Chili Tabasco Greenleaf, 'Capsicum frutescens', is a very hot pepper with a uniquely smoky flavor. The Tabasco Greenleaf is used for sauce and either fresh or dried in spicy Asian, Cajun or Creole dishes. Tabasco Greenleaf is a disease resistant, very hot variety of the chili, used in the famous sauce for more than 130 years. The pods are about 1.5 inches long and are yellow, maturing to red. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers have turned from green to red.

Marconi Gold Sweet Pepper

The Pepper Sweet Italian Marconi Golden, 'Capsicum annuum', is a pepper that many believe is more flavorful and is superior to traditional bell peppers. The Marconi Golden is a traditional Italian sweet pepper. The Italian Marconi turns from green to yellow and either color is very tasty. These peppers grow about 1 foot long by 3 inches wide. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Blossom pruning will improve fruit size. Pinch off about 50% of the flowers.

Pimiento Sweet Pepper

The Pepper Sweet Pimiento, 'Capsicum annuum', is a sweet, juicy, aromatic, scarlet pepper with very mild flavor. The Pimiento is excellent for stuffing or pickling and fresh in salads. This pepper provides the familiar red "plug" in green olives. Pimiento peppers are excellent pickled and delicious when used for stuffed appetizers. For delightful crunch and beautiful color, add chopped fresh pimientos to salads such as pasta, potato, chicken, tuna or egg salad. Peppers use quite a bit of water but prefer to be watered deeply and not too often.

Romanian Sweet Pepper

The Pepper Sweet Romaine, 'Capsicum annum', produces a rainbow of pepper colors in your garden and on your table. Romaine Peppers are sweet and full flavored. They are perfect for salads, grilling or roasting. Romaime Peppers start out ivory-colored , turn orange, then mature to red. All three color stages can appear at one time. This pepper plant is a prolific producers. Peppers use quite a bit of water but prefer to be watered deeply and not too often.

Cinderella French Pumpkin

The Pumpkin French Cinderalla, 'Cucurbita maxima', is a beautiful French antique heirloom with vibrant mahogany-orange skin that transformed into a coach for Cinderella. The French Cinderella is also called Rouge Vif D'etampes. The Cinderella is a very striking pumpkin with deep ridges and is large sized, up to 15-20 pounds. This pumpkin looks good even if you do not carve it. The soil should be kept evenly moist. Harvest before the first light frost or when the pumpkin foliage begins to dry out.

Jack Be Little Pumpkin

The Pumpkin Jack Be Little, 'Cucurbita pepo', is a fascinating true miniature pumpkin that kids will adore! The charming fall table center piece also has tasty and smooth, sweet flesh. This is the tiniest pumpkin in the world. The Jack Be Little is an adorable true miniature pumpkin that easily fits in your hand.. Kids love Jack Be Little particularly to paint and decorate. They make an attractive decorations or centerpieces. The soil should be kept evenly moist. Harvest before the first light frost or when the pumpkin foliage begins to dry out.

Jack O Lantern Pumpkin

The Pumpkin Jack O'Lantern, 'Cucurbita pepo', is bred to be the "size of a human head", so go ahead and carve a scary face. The Jack O'Lantern is not just a great pumpkin for carving. The wonderfully flavored flesh is great for making soups, muffins, casseroles, pies, and many other nutritious dishes. They will store for month. Pumpkins prefer rich well drained soil that is high in organic matter. The soil should be kept evenly moist. Harvest before the first light frost or when the pumpkin foliage begins to dry out.

Little October Pumpkin

The Pumpkin Little October, 'Cucurbita pepo', is a mini-pumpkin with smooth skin that is ideal for holiday decorations. Looking for an ideal family craft project? After your "mini-gardeners' have helped grow this mini-pumpkin from seed to harvest, let them loose with acrylic paints or permanent markers. Spray with a polyurethane glaze to preserve the creative results. The soil should be kept evenly moist. Harvest before the first light frost or when the pumpkin foliage begins to dry out.

Lumina Pumpkin

The Pumpkin Lumina, 'Cucurbita maxima', is a ghostly white pumpkin is good for carving, painting or baking! Just the porch lights from other houses make Lumina glow. Lumina is excellent for painting with its very smooth skin. The flavor and texture of the Lumina pumpkin makes it excellent for baking. The Lumina is 8 to 10 inches in diameter and weigh 10 to 12 pounds each. The soil should be kept evenly moist. Harvest before the first light frost or when the pumpkin foliage begins to dry out.

Sugar Pie Pumpkin

The Pumpkin Sugar Pie, 'Cucurbita pepo', has marvelous pumpkin flavor with sweet, fine grained texture. There is no pumpkin better for cooking. Pumpkins are under used for cooking. There is simply no pumpkin with better flavor or sweeter flesh for making great pies, soups, muffins, casseroles, and many other very nutritious dishes. Sugar Pie pumpkins store for months. The soil should be kept evenly moist. Harvest before the first light frost or when the pumpkin foliage begins to dry out.

Milan Radicchio

The Radicchio Milan, 'Cichorium intybus', is a self-heading type that is easy to grow. The Milan Radicchio adds a unique flavor to salads. Milan is strikingly beautiful with its deep red and very white veins. It adds a distinctive, desirable, slightly bitter flavor to salads, is delicious sauteed with butter and garlic, or eaten with slices of fresh tomatoes. Cut head above the crown and it may re-sprout producing another head in the fall. Remove the outer leaves until you reach the inner heart where the veins are white.

Cherry Belle Radish

The Radish Cherry Belle, 'Raphanus sativus', has a mild flavor and solid white flesh that makes the Cherry Belle very popular. This spring radish grows best during the cool periods of spring and fall. The Cherry Belle is great if eaten fresh, in salads, or in sandwiches. It can be grown inside during the winter. The flower pods are edible and they will grow in the shade. They an be ready to eat in just 24 days. Harvest when the radish is 1 inch in diameter. Bigger radishes get pithy and hot.

Crimson Giant Radish

The Radish Crimson Giant, 'Raphanus sativus', is as big as an apple with the same great mild flavor and crunchy texture of other spring radishes. This huge spring radish grows best during the cool periods of spring and fall. The Crimson Giant is mild flavored and is great eaten fresh, in salads, or in sandwiches. The flower pods are edible and they will grow in the shade. They can be grown inside if you have a big enough pot. Harvest when the radish is 3 to 4 inches in diameter. Bigger radishes get pithy and hot.

Round Black Spanish Radish

The Radish Round Black Spanish, 'Raphanus sativus', is a winter radish with black skin and white flesh. Radish lovers should try this often neglected group of winter radishes. The large roots are excellent for slices on sandwiches or in salads. The flesh has a medium-hot flavor and they can be stored for a long time. Radishes prefer loose, light soil with a fair amount of organic material. Harvest when the radish is 3 to 4 inches across or smaller. Bigger radishes get pithy and hot.