Plants

70-80 days red ripe, Open-pollinated
We’re thrilled to have this superb, early, high-performing sweet pepper available again! ‘Gypsy Queens’ comes to us from Adaptive Seeds and is their effort at de-hybridizing the very popular F1 hybrid Gypsy pepper. It produces a profusion of elongated, tapered, bell-shaped fruits, which have excellent flavor & productivity. They start out pale lime-yellow and mature to a warm sunny red. Sweet, medium-thick flesh is great for eating fresh, and reliable plants tolerate heat, drought, as well as cool nights and cool, short summers.

75 days to green, 100 days to orange, Open-pollinated,
The world’s first truly heatless Habanero! Bred by organic breeder Michael Mazourek, Habanada is the product of natural breeding techniques. These exceptional snacking peppers have all of the fruity, tropical and floral notes of the habanero without any spice (even the seeds are sweet and add to the flavor). Imagine the culinary possibilities (Habanada sorbet, anyone?)! The 2″-3″ long peppers are more tapered at the ends, and not blocky like the habanero, and are borne on attractive 24″ h x 18″ w tree-like plants that do well in large containers.

75 days, Open-pollinated, Sweet
Amazingly sweet, fruity flavor makes these heirloom peppers tempting and delightful eaten straight off the plant, but traditional Italian cuisine typically uses them for frying. The long, slender, wrinkled fruit will easily reach 6–9 inches starting green and ripening to red on super productive, disease- resistant plants that are widely adapted. Its especially rich flavor has earned Jimmy Nardello’s placement in “The Ark of Taste” by Slow Food USA. If you happen to grow Hot Portugal pepper, make sure you label your plants well-
-Hot Portugal is a twin in every way except the hotness!

70 days, Open Pollinated
Reliable yields of large sweet blocky bells turn from green to red; prolific yields even in short-season areas and cool climates.

70-90 days, Open-pollinated
Marconi Rosso is a large sweet pepper growing to 8” long and 3” wide. The green fruits ripen to deep red and are delicious at all stages. Incredibly sweet and beautiful, these long, slim peppers with medium-thick walls and sweet skin are the gourmet’s choice. They are excellent raw, roasted, grilled and stuffed. The plants are 4’ tall by 1.5 to 2’ wide, fast-growing and prolific.

90 days, Open Pollinated, Heirloom
These little, thin-walled 1-2” bell peppers ripen to gold or red. They make colorful stuffed appetizers, and are great for pickling. Several of the short, stout, productive plants can be grown together in a large pot. Paradoxically, though small-fruited, they ripen fairly late.

70 days, Open-pollinated
Sheepnose is a super-sweet heirloom pimento-type pepper from Ohio. The beautiful, thick-walled, crisp, juicy fruits ripen from green to red and are shaped like little pumpkins (or wheels of cheese, or the noses of sheep), flattened, ribbed globes, 3-4” diameter and 2.5-3” tall. They keep for a long time in the fridge, if you can resist enjoying them raw, on pizza, in pasta, casseroles, antipasto or salad, roasted, sautéed, and a classic for canning. Plants are small (1-2’ tall), easy to grow, heavy-yielding, and can be grown in patio containers.

75 days, Open-pollinated, Heirloom
Yields of 1–1.5” fruit could be described as “ever-bearing”. Small plants produce dozens of these pretty, round, flattened fruit turning from green to red. Flavor is fine and they are ideal for canning, pickling, or stuffing.

70 -80 days, Open Pollinated
This early and productive bell pepper bears up to a dozen thick-walled 6-8” tapered fruits; ripening from green to chocolate-brown with gorgeous burgundy flesh inside, really delicious rich flavor, and good juicy crunch! Eve’s favorite!

Heirloom 70 Days
Sheepnose is a super-sweet heirloom pimento-type pepper from Ohio. The beautiful, thick-walled, crisp, juicy fruits ripen from green to red and are shaped like little pumpkins (or wheels of cheese, or the noses of sheep), flattened, ribbed globes, 3-4” diameter and 2.5-3” tall. They keep for a long time in the fridge, if you can resist enjoying them raw, on pizza, in pasta, casseroles, antipasto or salad, roasted, sautéed, etc. They are a classic sweet pepper for canning. Plants are small (1-2’ tall), easy to grow, and heavy-yielding. They can be grown in patio containers.

60 days, Open Pollinated
This early, small, mild, thin-walled glossy green pepper is popular in Japan, where they are pan-fried and salted and served as an appetizer or side-dish. The thin walls blister and char easily when roasted or grilled, taking on a rich flavor that’s delicious with coarse salt and lemon juice! The fruits grow up to 3-4″ long. The plant has a spreading habit and produces very prolifically. The peppers are typically harvested and used green, but eventually turns orange and red with sweeter flavor. Shishito can be grown successfully in large containers.

90 days, Open-pollinated, Very Hot
The 2-3″ long, slender, pointy peppers are very hot (50,000 – 100,000 Scoville units) and are perfect in nam phrik, the hot pepper condiment found on every Thai table. When compared to commercial Thai pepper varieties, These Thai hot pepper plants are a bit smaller than commercial varieties, but the fruit is a bit larger and nearly every one of them ripens by frost. The plants are quite ornamental and are a great choice for containers.

65 days green, 80 days red, Open-pollinated, Hot
This very rare, northern-adapted C. baccatum species of hot pepper produces 3″ long, waxy-yellow fruit that ripen to a classic orange-red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is not overly spicy, but definitely packs a punch when fully ripe. An excellent frying pepper at all levels of ripeness, they also make tasty dried pepper flakes after ripening to a bright red. This heirloom pepper was brought to California by Chilean immigrants during the 1849 gold rush.

85 days, Open Pollinated
A very popular chile. Medium-hot large 8” fruits are excellent roasted and stuffed for chile rellenos.

70-75 days, Open-pollinated, Very Hot
Also called ‘Shipkas’, Bulgarian Carrot Peppers are rumored to have been smuggled out of Russia during the late 1980s, making their way through Europe, the Caribbean, and then the United States. They’re great for salsa, chutney, roasting, stir fry, and grilling.  The prolific plant is about 18” tall, and the bright orange, 3-4”-long ‘carrots’ have a crunchy texture and sweet and tangy flavor, and they produce a burst of heat that measures 20,000 – 30,000 Scoville units. They ripen from green to yellow, and then finally orange. This plant does well in areas with cool nights, like ours!

65 days, Heirloom, Medium hot, 4,000 – 5,000 SHU
This famous New Mexico heirloom chile is from the farming town of Chimayo in northern New Mexico, at 5,900′ elevation. Its great flavor is the result of hand selection over hundreds of years. The 6-7” long fruit are probably the earliest Southwestern chile to ripen to red. They are thin-skinned and dry quickly in the sun. Allow the chiles to remain on the plant and mature until almost completely red. This native strain has fantastic red chile flavor and makes great chile powder and sauces for enchiladas, burritos, etc. At first it tastes sweet and then medium hot. Since it’s not too hot, you can use it in large quantities and achieve flavor nirvana, not heat nirvana. A Renewing America’s Food Traditions variety listed with the Ark of Taste as a threatened American food tradition.

63-65 days, Open Pollinated, 2,500-5,000 SHU
Early Jalapeno is a medium-hot pepper and the best Jalapeno variety for an early crop. The short, blunt 2 to 2.5” peppers are thick-walled and juicy. Early Jalapeno will reportedly set fruit under cooler conditions than other Jalapeno varieties. Red, fully ripe fruits are both slightly sweeter and spicier. The stocky 2-foot tall plants will not fall over or break branches.

85 days, Open-pollinated, Low-Medium heat
The Guajillo chile is the dried form of the Mirasol pepper. It is the one of the most popular chiles grown in Mexico, with a raisin-like wrinkled texture, and the 2^nd most popular dried chile. The Guajillo has sweet, fruity tones, and then it hits you with a savory heat of 2,000 to 5,000 Scoville units. The fruits grow to 3-6” long and just over an inch wide, standing upright on the plant, with the plant growing about 2’tall. In Mexico, Guajillo chiles are dried first as whole pods, crushed to a powder to make a seasoning paste. This is used to create very flavorful mole sauces, salsas, sauces, spiced cocoa and chocolate, marinades, spice rubs, and more. 

90-120 days, Heirloom, 200,000 to 325,000 SHU
By popular demand: one of the most blisteringly fiery peppers, from 200,000 to 325,000 Scoville’s (compare with Early Jalapeno at 4,000 to 6,500 Scoville!). Small plants to 18” tall will set 10-20 pendulous dark green fruits which mature to bright orange. Great for greenhouse and container growing. Likes night-time temperatures 70 degrees and above. Key ingredient in West Indian jerk sauce.

67 days green, 87 days orange ripe, Hybrid, Very Hot
This extra-early hybrid habanero matures much earlier and produces loads of fruits on upright plants that average 24-36″ tall. The fruits average 2.5″ long by 1.5″ diameter. They mature from green to orange, when the citrusy flavor and intense heat are most pronounced. These are very hot and register at 75,000 Scoville units, but are not as searing as many other Habanero peppers. Perfect for northern and short-season gardens.

70 days lime green, 90 days red ripe, Open-pollinated, Very Hot
Bred by Janika Eckert, this beautiful, very hot pepper matures earlier and is more productive than common habaneros. Magnificent, elongated and wrinkled, red, 3-4″ long lantern-shaped fruits are borne on tall plants. They feature a tropical-sweet flavor and lots of heat (150,000 to 400,000 Scoville heat units).

64 days, Open-pollinated, Medium hot
This spicy, 7-8″, tapered and slightly curved heirloom red pepper that is part of the Cayenne group. Fruits are thick, with a good level of heat (5,000 – 30,000 Scoville units), making them versatile in their uses. Vigorous, tall, high-yielding plants bear elongated narrow, glossy red fruits, with the classic wrinkled hip at the stem end. Superb pepper flavor comes through its considerable heat nicely. Most fruits will turn straight from green to red, but 4% off-types will turn from green to yellow to red.

72 days, Heirloom, 2,500 – 10,000 SHU
Perhaps the world’s best known, most versatile and most popular hot pepper, the Jalapeno pepper originated in Jalapa, Veracruz, Mexico. Smoked and dried jalapenos are called chipotles. The blunt, tapered, 3” by 1” fruits are usually used when dark green; they turn red (and hotter) when mature. They have thick walls and do not dry well as whole peppers, but are excellent for canning, pickling or used fresh in salsas and many other Latin American and Southeast Asian dishes. The plants are erect and sturdy and although very productive, generally do not require caging or other support.

73 days green, 90 days red, Open-pollinated, Medium Hot
The addictive flavor of heirloom Jalapeño M makes it America’s most popular pepper! Jalapeño M has larger fruit with more heat (12,000 Scoville units) than Early Jalapeño. The thick-walled dark green fruits average 3-1/2” long by 1-1/2” wide and are very pungent. Plants grow to 24 to 36“ tall. Jalapeño M peppers are often found in rings atop nachos and chopped into Mexican sauces and can be used fresh or pickled.

70 days, Open-pollinated, Medium Hot
Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper makes the best authentic kimchi; not as hot, but more pigmented than a Thai pepper, so you can make your kimchi very red without hurting the people who eat it. Korean is and is traditionally used to make a spicy Korean gochugaru, the dried, coarsely ground red pepper flakes that are a key ingredient in many types of kimchi and sauces. Remarkably early-ripening even in cool conditions, its yields are enormous. Korean Hot pepper dries easily and is great for ristras.

85+ days, Open Pollinated
Unique, brilliant scarlet, small, pendant peppers shaped like flaring bells are gracefully borne mostly on the main stem of tall, exceptionally pretty plants. Flesh of the fruits is tasty and mildly piquant, seeds and ribs are hotter. Traditionally used to season pasta dishes, but they’re so ornamental, we recommend growing some for arranging in a vase too! If season is cut short, harvested green they will ripen to scarlet quickly indoors. We grow ours 2 to a big pot – some years the plants have reached over 5′ tall and born over 90 peppers! Original seed brought to Eve from Italy.

75 days, Open Pollinated, Pungent
This heirloom Cayenne pepper is early and very prolific, with medium heat. Often curled and twisted, the wrinkled peppers grow 5–6″ long, ½” across, and taper to a point. Their color changes from dark green to bright red. Makes the perfect backbone of red chile pastes and it dries easily on screens to make ground or crushed red pepper.

75 days, Open-Pollinated, Very Hot
An open-pollinated selection of the hybrid Super Chili, whose parents include Hungarian Hot Wax and Hot Banana, from Roberta Bailey. The squat plants bear prolific upright fruit, averaging 2″ long, ¹⁄₃” across and ripening from pale green to deep scarlet. Like Super Chili, they bear well in cold damp weather, hot dry weather, sandy soils and heavy clay. They have plenty of heat and the characteristic finely cut lightweight leaves of many hot peppers. Can be potted and overwintered or used to make a beautiful pepper wreath when frost threatens. Plenty hot at 30,000-50,000 Scoville units.

80+ days, Heirloom, Open-Pollinated, Medium Hot
The medium heat in this pepper is direct and intense, yet very flavorful. It has a unique spicy flavor that is compared to berries and other fruit. When dried, this pepper is called Guajillo, with entirely different flavor. The red to dark red conical pods grow upright 4”- 5“ long and 1/2” to almost 2“ wide on 18”-24“ tall plants. The name Mirasol means “looking at the sun” in Spanish, which describes the way these peppers grow on the plant. They are one of the main heirloom chiles used in traditional mole sauces and very common in Peruvian cooking. 3,000-5,000 Scoville heat units.

80-85 days, Heirloom, Open-Pollinated, Mild heat
Mulato Isleno is a wonderful mild chile with a sweet flavor, similar in shape but larger (6” long) and sweeter than Ancho/Poblano. Described as tasting “somewhat like chocolate or licorice, with undertones of cherry and tobacco”, fruits are dark green, turning a rich chocolate brown at maturity. They’re very easy to include in many recipes due to their low level of heat (1,000 to 1,500 Scoville units), a classic choice for Chile Rellenos when fresh, Mole Negro when dried, and excellent for salsa, roasting, frying, stuffing and drying. The 2-3’ tall plants make wonderful container subjects.

70-80 days, Heirloom
A New Mexico heirloom that produces long, smooth, pendant fruits with a mildly hot flavor that ripens green to red. Loves the hot days and cool nights of New Mexico and Colorado. Vigorous, compact plants have heavy foliage that prevents sunscald. Performs well in containers.

70 days, Open-pollinated, Mild
An improved heirloom New Mexico green chile with mild heat (1,000 Scoville units) and great flavor. The original New Mexico 6-4 seed from a 1957 seed bank was used to reselect this variety with all the best attributes. The result has more flavor with higher yields and more uniform heat and retains the heat and drought-tolerance we value. Chiles have thick flesh and grow 6″ long on productive 30” plants. Green chile sauce, anyone?

75 days, Open Pollinated, 500 – 2,500 SHU
An 8”-long, thick-walled, mildly hot Anaheim type pepper excellent for stuffing or roasting.  Turns red when mature and is used in New Mexico for dried pepper wreaths and ristras. A unique feature of this pepper is its incredible continuing production after the initial harvest.

78 days, Open Pollinated
Easy, prolific 4-8″ long dark brown, smoky, fruity, a ‘secret’ ingredient in award-winning chili.

70-90 days, Open-pollinated, Very Hot
From the Christopher Phillips Rare Seed Collection. This rare variety produces peppers with visual artistry and high intensity flavor. Ripening to deep yellow/burgundy with brushstrokes of tangerine and violet, the 2-3” long x 1” wide fruits have great C. chinense aroma and intense heat. Attractive, large plants to 5’ tall x 4’ wide have handsome foliage and stems – forest green tinged with deep purple. 300,000 – 400,000 SHU

75 days, Open-Pollinated, Medium Hot
This delicious newer variety of Pueblo Mirasol chile pepper has a different flavor from the famous Hatch chile of N.M. Mosco is very meaty with a pungent, smoky, fruity sweet flavor, medium heat (5,000 – 6,000 Scoville units – milder than jalapeno, hotter than Anaheim) and its fleshier fruit makes roasting easier. The productive plants reach 30” and grow well in high elevation, short seasons and dry climates. Fruits are hard to detach from the plant, so cut them off with scissors or clippers to avoid breaking the brittle larger branches. For Mosco’s story, go to coloradocountrylife.coop
Mirasol is Spanish for ‘looking at the sun,’ referring to the way the peppers stand upright on the plant.

70 Days, Open Pollinated, 30,000 to 50,000 SHU
A twist on the classic Cayenne pepper, this exceptionally ornamental pepper is one of the hottest Cayennes, with excellent flavor. Elegant 2’ tall plants are covered with dozens and dozens of light purple blossoms which turn into dark purple, thin peppers about 3” long, a bit smaller than a regular cayenne, that eventually ripen to deep red. They can be used fresh, pickled, dried, or ornamentally, as hot pepper flakes, in salsa or hot sauce, and in countless Latin American, Indian, Caribbean, African and Asian dishes. Eve has enjoyed growing Purple Cayenne in a 16” diameter pot in her front yard.

75-85 days, Open-pollinated, Mild to Medium Heat
Fruits start out green, then turn dark purple a long time before turning red at maturity, making this a beautiful ornamental plant that often shows green, purple and red fruits at the same time. Plus, the blossoms are lavender. The fruits are 3-5” long, with low to medium heat (2,500 to 8,000 Scoville units), and a little more sweetness than the average jalapeño. Plants are highly productive. Use fresh in salsa and salads, for stuffing or pickling.

90-100 days, Open-pollinated, Extremely Hot
Attractive plants to 3’ tall bear heavy crops of small, wrinkled, bright red fruits hanging from slender curved stems like holiday ornaments. They have a fruity aroma and flavor, and truly fierce heat (260,000 Scoville’s fresh, 445,000 Scoville’s dried), so be careful!! Though commonly associated with Caribbean and Mexican cuisines, Habanero peppers originated in the Amazonas region of Peru.

80-90 days, Heirloom,  2,500 to 5,000 SHU
Named for its pretty, cherry-like shape and color, Hot Cherry produces medium-heat peppers with a slightly sweet taste. They are very fleshy and juicy, perfect for pickling or stuffing. The 1” to 2” wide fruits grow on full, bushy, plants and mature from green to red when they have developed their full flavor. Frequent harvesting through summer will maximize the plant’s yield.

55 days green, 75 days red, Open -pollinated, Very Hot
Red Rocket is a widely adapted, quite early-maturing and quick-drying Cayenne variety, bred by Rob Johnston, Jr. 2-3’ tall plants produce heavy yields of 4″ long by ½” wide thin-walled peppers that are both sweet and very hot (30,000 – 50,000 Scoville units), excellent for pickling, salsa, ristras, hot chile flakes or powder.

75 days green, 100 red, Open pollinated, Hot
A small fruited Serrano pepper from the mountains of the Huasteca region on the Gulf coast side of Mexico. It produces flavorful, hot, dark green, 2-2 1/2” fruit even in cool summers. Serrano peppers are popular for their productivity and diverse utility in the kitchen, and are used almost as much in Mexican cuisine as jalapeños. Fairly juicy considering their small size, they are used in Mexican hot sauces and pico de gallo.

85 days, Heirloom
Imported to the US in 1846 from Tabasco, Mexico, this pepper made its way to Avery Island, LA, where the McIlhenny family used it in a hot sauce that became so popular and famous that now Tabasco sauce is synonymous with hot sauce. The 2”-long, tapered Tabasco is a very hot pepper, borne in copious quantities on a short, compact plant.