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Country Garden Greenhouse
715 Victoria st. Kamloops BC 250-377-0055
Peppers - SWEET
California Wonder Pepper seeds are one of the standards for bell peppers. Bears
heavy, smooth-skinned, thick-walled, blocky peppers on vigorous 45-60cm (18-24") tall plants. Peppers
are 4-lobed and start out green, but with enough heat they'll turn a lovely red.
Matures in 65-75 days. (open pollinated seeds)
Chocolate Beauty Peppers are medium large, lobed bell peppers that turn from green
to a chocolate brown if left to mature for 85 days. As they turn colour, the sweetness really increases,
and they are visually stunning when mixed with yellow bell peppers in a salad. Resistant to Tobacco
Mosaic Virus.
Matures in 67 days. (hybrid seeds)
Golden Summer Like Golden Bell, this handsome pepper produces 4-lobed, bright golden
yellow fruits when fully mature. They start as a pale green and develop the distinctive yellow in about
70 days. Good leaf cover will protect fruits from sunscald (the grey and soft area that isn't moldy). Do
you want bigger peppers? Try taking off some of the flowers. Golden Summers add sparkle to salads
and dip trays.
Matures in 62 days. (hybrid seeds)
Purple Beauty The best purple pepper available, short and bushy plants have 5 to 12 blocky
fruits hiding in the leaves. The colour goes from green to purple to deep red. Resistant to Tobacco Mosaic Virus.
Matures in 70-75 days. (open pollinated seeds)
Pepperoncini An Italian HEIRLOOM, bushy and vigorous plants yield prodigious quantities of
slender 12cm (5") and sweet green peppers that turn red and become even sweeter. The rich taste is
like a sun-dried tomato with just a tiny hint of warmth. Pepperoncini is wonderful for eating fresh,
chopped in salads, served with dips or breads, or pickled.
Matures in 70 days. (open pollinated seeds)
Red Bulls Horn This sweet Italian HEIRLOOM is a favourite for frying and is an excellent producer on the Coast. The 45cm (18") plant produces loads of fat, conical 10–13cm (4–5") peppers
curved in the shape of a bull's horn. They ripen to a deep red late in summer or can be harvested
green.
Matures in 80 days. (open pollinated seeds)
Ancho Heart-shaped peppers are 7-10cm (3-4") long with a mildly pungent and slightly sweet
taste. In its fresh form (called "poblano") it is a very dark, glossy green and is used roasted and stuffed
for rellenos (remove skin after roasting). When reddish-brown and dried (called ancho) it is used to
Country Garden Greenhouse
715 Victoria st. Kamloops BC 250-377-0055
Peppers Hot
Pasilla Bajio Pasilla means "little raisin" in Spanish and speaks to the brown colour and sweet,
smoky flavour of these chiles when they are dried. Pasilla is a key ingredient in the classic mole
Poblano sauce of Mexico. Raw, the pods are known as chilacas, and have a mildlly hot, pleasant
flavour.
Matures in 80 days. (open pollinated seeds)
Cheyenne SPICY HOT! This early-ripening hybrid has all the heat of "cayenne" chilies, but the
fruits mature orange on stout, 45cm (18") tall plants. Great for containers, Cheyenne is productive and
HOT, with a sweet red bell pepper undertone in its flavour. The peppers dry well for making homemade
hot chili powder. Matures in 65-70 days.
Filius Blue Spicy hot! Filius Blue Pepper Seeds are sometimes grown in containers as an ornamental plant, this exotic bush has purplish foliage. The peppers are also purple-blue (and very hot)
when young, but mature to a bright red with a milder edge. A versatile and curious plant for chile lovers.
Matures in 80 days. (open pollinated seeds)
Hungarian Yellow Hot Wax Spicy HOT! This bright yellow medium hot pepper averages 14cm X 4cm (5.5"x 1.5"). Fruit are smooth, waxy and taper to a point. Compact plants grow up to
60cm (24") tall and are very productive. Early and widely adapted, this one does well in cool summers.
Matures in 58-85 Days. (open pollnated seeds)
Jalapeno
Spicy hot! Pungent and hot, the thick-walled and juicy dark green peppers are 8cm (3")
long and about 2cm(1") wide with a blunt end. On the coast, fruits set well on mid-sized plants 60-90cm
(24-36") tall. If there are still green peppers on the plant at the end of the season, pull up the whole
plant and hang in a dry spot for it to finish ripening to red. Use green peppers for fresh eating, pickling,
and sauces; and dry the red ones
Matures in 70 days. (open pollinated seeds)
Scotch Bonnet SPICY HOT! Capsicum chinense. So named because of its resemblance to a
Tam o'shanter Scottish cap, this little pepper packs a rather powerful kick. Scotch Bonnets are widely
used in Jamaican and other Caribbean cooking, and have a flavour profile that is quite distinct from its
close cousin the Habanero. Give this variety a little extra time to mature and as much heat as possible
Matures in 120 days. (open pollinated seeds)
Thai Dragon Spicy HOT! Unlike some other hot pepper varieties that tend to droop, Thai
Dragon pepper plants are loaded with clusters of slender red hot chile peppers that point up above the
green leaves on short 40cm (16") sturdy plants. The decorative appeal of these plants make them ideal
for container gardening. At the end of the summer, if some peppers are still on the plant, pull it up and
hang indoors as a decoration or for some spicy Southeast Asian recipes. These peppers dry very well
for long storage, and they keep their heat. .Matures in 85 days. (open pollinated seeds)