Bell peppers
AmyinOwasso/zone 6b
7 years ago
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Okiedawn OK Zone 7
7 years agoAmyinOwasso/zone 6b
7 years agoRelated Discussions
WANTED: camelot bell pepper/ hot cherry bomb pepper
Comments (1)I have some hot cherry bomb seeds if you need them. I don't need anything you have to trade at the moment, but I can send these out if you send me a SASE. Just send me an email from my page....See MoreMost prolific sweet pepper/bell pepper/capsicum varieties
Comments (36)The "white" peppers (those that are cream colored when immature) are very high yielders, but hard to ripen. "Alma Paprika" (mentioned earlier in the thread) is one of those, as is "Feyer Ozon". Both are very compact plants that bear heavily. I've also grown several high-yielding European varieties, "Suptol" and "Taltos". The photo below is of a single plant of "Taltos", pulled just before frost & stripped of leaves: With some reservations, I agree with those that recommend "Cubanelle". It has very large peppers (some 7-8" long) and is incredibly high yielding. So high yielding, in fact, that it requires support to keep the peppers from pulling the plant over, and they are packed in so tightly together that it is hard to pick one without damaging others. Rot can be a problem too, and because it starts from the inside, the peppers might appear normal (for a time) until they are cut open. I've been trying to save seed this year, and it has been frustrating to see so many full-grown peppers begin to change color, only to suddenly turn to mush. To get the full benefit of the huge yield, I recommend picking them green. While I have not grown "Carmen" personally, a gardening friend does, and her plants are loaded, with many ripe. "Sweet Chocolate" (not to be confused with "Chocolate Bell") has elongated bell-like peppers. They tolerate cooler weather, the yield per plant can be huge, and they ripen quickly to a brick red/brown. Thinner walls than a bell though, more like a frying pepper. This one too requires support, otherwise the high pod yield will pull the plant over, or break branches. One of my favorites is another European variety, "Elephant Ear". It has conical peppers 6-8" long that resemble the "Giant Marconi" above, but wider at the shoulder & tapering to a point. The walls are as thick as bells, and the average weight this year has been over 5 ounces per pepper. This has not been a great year for peppers here, but about half of the "Elephant Ear" peppers have ripened, and most of the rest are changing color. I am getting about 8-10 peppers per plant. But for fresh eating & great salsa, I like the "cheese" peppers. They are pumpkin shaped, have very thick walls, and ripen earlier than most bells. "Tennessee Cheese" ripens early, and has a pretty good yield of 2 1/2" wide peppers that are deep red when mature. The walls are often over 1/4" thick, and have less juice than most peppers, so they don't turn to mush when chopped... one of my favorites for adding body to canned salsa. "Greygo" is probably the largest cheese pepper, 4" wide X 2" deep, and average 4 ounces or better. This is my favorite ripe pepper, DW & I eat them like apples... delicious. While the OP is about sweet peppers, even some hot peppers can be sweet under some conditions. That is the case for "Pizza Pepper", from Territorial. The plants are loaded with very large jalapeno-like peppers, 3-4" long & up to 2" wide, with walls nearly 1/4" thick. They can be spicy if harvested during warm weather. When it gets cool though, especially close to frost, most of the immature peppers become almost completely sweet, with a very crunchy texture. Harvested under those conditions, this is my favorite pepper for fresh eating, truly gourmet quality. They also have remarkable storage qualities; I keep them in buckets in an unheated garage for a month with few losses, and in the refrigerator for two months. Over the Labor Day weekend, I visited Heritage Farm (SSE's Iowa headquarters) and walked through most of their trials & preservation gardens. The pepper plot was really interesting - it was how I discovered some of the European peppers that I grow in years past. Saw some great prospects for the future, including "Melrose", a frying pepper sold by several companies. The plants were loaded with 5" long X 1.5" wide peppers tapering to a point, very deep red when mature. It was the last days of August, and not only were nearly all of those peppers ripe, they were shriveling & drying on the plant!!! Early, heavy bearing... looks to be worth trying....See MoreBell Pepper/ Chile Pepper ......Possible??
Comments (15)harold59 same thing happened with my peppers only with jalapeno and serrano and the same hot. I have picked a short fat jalapeno and a longer bullet shaped serrano off the same branch. Some of the peppers get about the size of a nickel and turn red, they have a sweet tast when first bitten into then feel like a match head for about 20 minutes. Guy at works claims to eat Ghost peppers but admits my peppers make him sweat. I have a cayenne plant also they are a little hot but real bitter. I planted 3 Jalapenos directly in the ground but the serrano I had bought earlier and kept in a pot in the house when it got a pepper I put it outside close to the jalapenos and brought back inside at night after the jalapenos started blooming I planted the serrano about 5 feet away. the serrano only has serrano looking peppers on it, but they are dark green before turning red. in the spring i'm going to add a bell pepper....See MoreWill sweet Bell peppers and hot peppers X
Comments (13)andyandy: How much heat? Actually, there are many mildly, hot peppers that are sweet if you let them ripen to final color. Jalapeno, serrano, poblano, pasilla, and anaheims to name a few. Hell! Even the Nagas I grew last summer were real sweet. Of course, the focus on flavor went out the door about 30 seconds later...LOL Sunnibel: Yeah. I was just hoping to isolate seed easier. Plant a chinense next to an annuum without the need for netting blooms. Oh well...learn something new every day. Kevin...See MoreOkiedawn OK Zone 7
7 years agoAmyinOwasso/zone 6b
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7 years agoAmyinOwasso/zone 6b
7 years agoOkiedawn OK Zone 7
7 years agolast modified: 7 years agohazelinok
7 years agoAmyinOwasso/zone 6b
7 years agolast modified: 7 years agoOkiedawn OK Zone 7
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7 years agoRebecca (7a)
7 years agoOkiedawn OK Zone 7
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7 years agoRebecca (7a)
7 years agoOkiedawn OK Zone 7
7 years agoAmyinOwasso/zone 6b
7 years agoRebecca (7a)
7 years agoTurbo Cat (7a)
7 years agoOkiedawn OK Zone 7
7 years agoRebecca (7a)
7 years agoAmyinOwasso/zone 6b
7 years agoTurbo Cat (7a)
7 years agoTurbo Cat (7a)
7 years agoAmyinOwasso/zone 6b
7 years agoTurbo Cat (7a)
7 years agoAmyinOwasso/zone 6b
7 years agoRebecca (7a)
7 years agoTurbo Cat (7a)
7 years agoAmyinOwasso/zone 6b
7 years ago
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Rebecca (7a)