(Capsicum annuum) A prolific Italian heirloom that matures a little later than most bell peppers, but bears much sweeter and tastier fruits.
These 7” long peppers can be harvested green, but will ripen to a delicious, sweet red. Try them fresh, roasted, or in sauce.
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Start pepper plants indoors about 6-8 weeks before your last frost date. Sow 1-2 seeds 1/4" deep into individual containers filled with seed starting formula. Keep moist. Heated germination mats can help keep soil warmer for better germination. Transplant after seedlings have shown several sets of true leaves and only once you are sure the outside soil temperature is consistently above 65.
To get an early start with your peppers, cover the prepared bed with a dark colored polyethylene mulch or tarp at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants.
Peppers are easily damaged when heavy with fruit. For support, tie the plants to stakes.
Harvest when mature size, and firm. Peppers can be harvested green or left on the vine to mature to bright red, orange, or yellow and become very sweet. Continuous harvesting will produce greater yields.