Originally introduced in 1934, this sweet pepper will produce lots of 6″ x 4″ fruits on a sturdy 18″ plant. With thick, firm sweet flesh, this versatile pepper is easily grown by even the most novice gardeners in short season areas. Great for all applications, including stuffing and can be eaten when unripe as green peppers or fully ripened as red peppers.
Sow seeds 1/4″ deep, indoors 6 weeks before last frost. Transplant or sow directly outdoors 18-24″ apart in full sun, when ground is warm and after all chance of frost has past. Plants will benefit from an organic fertilizer. Green fruits will turn red when fully ripe.