While I’m on a rant about Chili and Chili peppers, I have collected a selection of sweet and mild peppers for your consideration.
I must pass this invaluable comment on to you. A discussion about Chili and Chili peppers should be undertaken with great caution, some people, and I’m one of those people have strong opinions about peppers.
My friend Eric at Awakening To Awareness said “we in New Mexico don’t give a hoot about what Texans consider authoritative chili. Unless chili has Hatch green or red chile in it, it’s both tasteless and useless. :-)”
Big Smile…. Don’t say I didn’t warn you!
A more detailed and a wider selection of peppers can be found at Tomato Growers website. They of course have a large selection of tomato seed and a nice selection of egg plant seed as well.
Disclaimer: I am not associated with Tomato Growers company. I have purchased seed from them and found them to reliable, fast and polite service and products I have received were as advertised.
Peppers listed in my opinion are sweet and mild, meaning there is little or no hot pepper ‘bite’. These peppers are a good addition to any fresh salad, roasted or used in stir fried meals.
BISCAYNE HYBRID: Biscayne Hybrid strains. Light yellow-green peppers are 6-1/2 inches long and 2-1/2 inches wide with a blunt end. Wonderful for frying. Plants are medium to large, well branched, and prolific. 65 days.
BOUNTY HYBRID: Bounty Hybrid, this hybrid version of a Sweet Banana type lives up to its name in that it puts out an incredible harvest of huge banana peppers that measure nearly a foot long. Peppers are typically 9 to 10 inches long and 2 inches across, and turn from light yellow to orange and finally red. Sweet flavor for eating fresh or cooked. 65 days.
CARMEN HYBRID: 2006 ALL-AMERICA SELECTIONS WINNER. Sweet peppers in the Italian bull’s horn style mature at least a week earlier than comparative types, making them easier for shorter-season gardeners to grow. Beautiful fruit have the traditional horn shape and grow to 6 in. long and 2 1/2 in. wide, with wide shoulders tapering to a point. While they may be picked green, they become very sweet when ripened to red, when their medium-thick flesh is delicious fresh, cooked, or roasted. 75 days.
CORNO DI TORO (RED): Italian ‘bull’s horn’ colorful sweet peppers are 8 to 10 inches long and curved like a bull’s horn. Ripen to deep red or bright yellow and are delicious fresh in salads, but more often are sautéed or grilled. Prolific tall plants. 68 days.
CORNO VERDE HYBRID: Is a long, fleshy pepper shaped like a bull’s horn, and very similar to Corno di Toro Red. Smooth, thick-walled fruit is 6 to 8 inches long and about 2 inches wide at the shoulder, then tapering to a blunt point. The peppers are sweet when still green, or can be left to ripen fully red. They are popular for roasting or grilling, but are equally good eaten fresh in salads. This hybrid offers increased yields, better uniformity and resistance to tobacco mosaic virus. 76 days.
CUBANELLE PS: A yellow-green, frying type pepper. Six inch long fruits have thin walls and waxy flesh. Excellent split and fried in olive oil. They are also great fresh in salads with their mild flavor and crunchy texture. 65 days.
FLEXUM HYBRID: A terrific pepper. Beautiful, 4 oz. cone-shaped peppers start out ivory then mature to yellow, orange, and finally red. They become about 6 in. long and are thick-walled and very sweet. Abundant fruit sets upright on the compact plants, making peppers easy to pick. 65 days.
GIANT ACONCAGUA: A pepper with flavor as sweet as apples. Oblong fruit grows up to a huge 12 inches long and is produced in great abundance. Delicious in salads, stuffed, stir-fried or roasted and peeled. Can be enjoyed at the light green stage, but is sweetest when fully ripened to red. 70 days.
GIANT MARCONI HYBRID: ALL AMERICA SELECTIONS WINNER. Awarded for its earliness, yield, size, and flavor, this is one of the biggest Italian-type, sweet peppers that you’ll find anywhere. Peppers turn from green to red, and at 8 inches long with a lobed tip, they resemble a cross between a Marconi and a Lamuyo-type pepper. They are sweetest when red and are good for salads, but really are outstanding when grilled and roasted, methods that bring out the best of their great flavor. 30-inch tall plants bear heavily despite cold, wet, or dry conditions, and are resistant to potato virus and tobacco mosaic virus. 63 days.
JIMMY NARDELLO: Technically a frying pepper, this is one of the sweetest non-bell peppers you’ll ever taste. Bright red, 6 to 7 inch long peppers are only about 1 in. wide, and taper from the shoulder to tip, with a curving, somewhat wrinkled appearance. They are great for adding to salads or cooking into stir-fries. Expect large yields. 80 days.
KEY WEST X3R HYBRID: Sweet cubanelle peppers are 6 to 7 inches long and excellent for frying or eating fresh in salads. Light green, 3-lobed peppers are most often eaten in the green stage, but when they turn red, they become even sweeter and more nutritious. Vigorous plants are resistant to three races of bacterial spot. 70 days.
MAMA MIA GIALLO HYBRID: ALL AMERICA SELECTIONS WINNER. Bright yellow-gold Italian type sweet peppers are 7 to 9 inches long with a tapered tip. These peppers are richly flavored, juicy, and meaty, making them wonderful for eating fresh, grilling, or roasting. If you’ve never tasted a perfectly ripe, roasted golden pepper, you are in for a special treat. This variety can be compared to Golden Marconi, but has the advantage of earlier maturity for gardeners who live in shorter-season areas. 80 days.
SWEET CAYENNE: (Not the supper hot type Cayenne pepper) Amazingly long, sweet, cayenne shaped peppers grow to 1 foot long and turn crimson red when ripe. Productive plants bear loads of these crinkly, thin walled fruit that are perfect for use in stir fries or whenever a frying pepper is needed. 75 days.
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