75 days. An 8" long, thick walled, mildy hot Anaheim type pepper excellent for stuffing or roasting.
80 days. Called Poblano in the fresh form and Ancho as a dried fruit. Mildy hot. Used for chiles rellenos and mole.
68 days. Adding cayenne increases the "heat" of your favorite chili or other spicy recipe. Peppers are colorful.
63 days. An abundance of flavorsome peppers come early on this sturdy plant. Enjoy raw, pickled, or stuffed.
100 days. This is a hot one - try it if you dare! Adds not only fire but a distinctive citrus flavor.
75 days. A medium-hot Old World favorite, the perfect pick for a peck of pickled peppers!
80 days. Also called chilaca and chile negro. Mainly used as a dried pod or powder. Indespensible in mole sauces.
70 days. Zesty, pungent, and very hot! Excellent flavor for authentic Asian cuisine.
100 days. Intensely hot, citrus-like flavor, perfect for lovers of spicy Carribbean and Latin American dishes.
72 days. Brilliant yellow, so sweet, so crisp, so tasty! Very productive plant.
75 days. A favorite for delicious pickled peppers. Great when stuffed for hors d'oeuvres, or add to shish kebabs.
75 days. Lustrous, thick-fleshed fruits with jazzy color are a striking addition to veggie trays.
90 days. Delicious, firm, sweet roots are a must for hearty soups and casseroles. Excellent winter storage crop.
50 days. This one has it all-- delicious flavor, beautiful color and non-stop production.
50 days. This scrumptious little gem of a squash is so buttery and creamy delicious, it may soon be your favorite.
The sweetest plant you'll ever grow! Leaves add natural sweetness to tea, fruit salads, and many other dishes.
82-100 days. A taste test winner and one of our favorites! Beautiful and delicious in a fresh summer salad.
80 days. Small enough to easily fit in your ice box! So sweet and delicious, it won't stay there long!
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