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Sweet peppers have an incredibly sweet flavor that lends itself to frying, roasting, or adding to your favorite pasta dish. Eat sweet peppers raw in salads; many varieties are outstanding pickled. Handsome plants are at home in a sunny vegetable garden; also great for container vegetable gardening.
Each plant can produce 45 or more deliciously sweet, 3-5 inch long peppers. Fruit matures from light yellow, to orange and red. Widely adapted and easy to grow; the plants are highly disease resistant, and will thrive in hot or cool summer areas. An All America Selections Winner.
Organically grown. A vibrantly colored and richly sweet flavored Italian pepper blend, perfect for slicing up in salads and frying. Vigorous 24 inch plants produce heavily over a long season.
A new, beautiful, mild, sweet, tapered, purple Italian pepper which grows to 6 or more inches long. Wonderful fresh or fried, Purple Marconi contributes great taste, and color, to summer salads. Heavy yielding.
Produces sweet, delicious, golden-yellow, Italian peppers which can grow to 10 or more inches long. They are outstanding eaten fresh or fried. Adds wonderful flavor, and color to salads, particularly when combined with Purple Marconi. Extremely productive plants.
The large (to 8 inches long), elongated, tapering peppers mature from green to red. They are quite beautiful, and their flavor is beyond compare. Use in salads, fajitas, or omelets.
Shiny, red, top-shaped fruits are extremely sweet.
This shiny red, top-shaped fruit is among the very best of sweet peppers. It delivers an intensely sweet flavor many people prefer to bell peppers. Great for salads, baking, roasting or freezing. High yielding and early maturing, even in cool summer areas.
Start Sweet Pepper seeds indoors in cell packs or flats, 8 weeks before the last anticipated frost. At 70-90°F., germination is in 8-25 days. When the soil has warmed to at least 60°F., transplant into the garden 18-24 inches apart.