Peppers

Hot and Chile Peppers

The very best Chile Peppers are home grown. Most are easier to grow and smaller than their sweet cousins. They can also be grown in pots or planters, but for the most heat, plant them in your garden soil and give them minimal fertilizer or compost.
For a special treat, grill the thicker fleshed varieties and enjoy with a late summer meal.


Anaheim Pepper

Aneheim Pepper

Source: High Mowing Organic Seed

Mild New Mexico Chile. The name Anaheim is derived from the farmer Emilio Ortega, who brought the seeds from New Mexico to California in the early 1900s. They are also called California Chile or Magdalena, and dried as chile seco del norte. The plants grow to about 18 inches. This offering was a request from a loyal customer. Enjoy!


Ancho Poblano Pepper

Ancho Poblano

Source: Seed Savers Exchange

Dark green, heart-shaped 3×4 inch fruits. Called Poblano when green and Ancho when red and dried. The standard Mexican Variety for sauces and stuffing, distinctive rich flavor without too much heat. 90 days from transplant.


Black Hungarian Pepper

Black Hungarian Pepper

Source: Seed Savers Exchange

Highly ornamental and useful in the kitchen. Green foliage is highlighted by purple veins and beautiful purple flowers. Sturdy plants produce abundant yields of 3-4 inch fruits similar in shape to Jalapenos, but shiny black ripening to red. Mildly hot with good flavor. 70 – 80 days from transplant.


Cayenne Pepper

Cayenne

Source: Seed Savers Exchange

The cayenne pepper is also known as the Guinea spice, cow-horn pepper, aleva, bird pepper or in its powdered form, red pepper. It is a hot chili pepper used to flavor dishes. It is named for the city of Cayenne in French Guianaot. Straight and tapered fruits turn red when ripe. Heavy producer. A staple in my garden. Ground, dried pepper can be used as a repellent for many pests – from bugs to cats who like to chew on plants.


Habanero Pepper

Habanero

Source: Seed Savers Exchange

Caribbean favorite reportedly 15-20 times hotter than Jalapeno. Three foot tall plants produce large amounts of lantern-shaped 1” by 1 ½” fruits. Green thin flesh ripens to deep orange. 90-100 days from transplant. This is a good candidate for growing in a container in our climate. Bring indoors when fall temps start to drop.


Jalapeño Pepper

Jalapeno

Source: Seed Savers Exchange

Popular medium-hot variety widely used in the burritos and tamales of Mexico and the Southwest. Thick walled, 3 in. fruits are typically eaten green but are also excellent ripened to red. Called “Chipotle” when red and smoked. 70 – 90 days from transplant.


Serrano Pepper

Serrano

Source: Totally Tomatoes

Wonderful compact plant producing hundreds of small firecracker hot peppers. Fleshy type best for canning or freezing, not drying. Best roasted before adding to sauces. 80 days from transplant.


Sweet Peppers

Growing large, sweet bell peppers can be a challenge in Wisconsin. But if you have a good hot location and are willing to water, mulch and feed them, you can produce a bounty of these healthy gems in your backyard garden. I like to cut up my extra peppers and freeze them to use in sauces, stir fry and fajitas all winter long.

Bullnose Pepper

Bullnose Pepper

Source: Seed Savers Exchange

Grown at Monticello by Thomas Jefferson and listed in 1863 by Fearing Burr. Crisp fruits ripen from green to red with an excellent flavor. Productive, sturdy plants. 55-80 days from transplant.
These were amazing last summer – tiny plants with relatively huge fruit – no disease problems.


Jimmy Nardello’s Sweet Italian Frying Pepper

Jimmy Nardello's

Source: Seed Savers Exchange

Brought to the US in 1887 by Guiseppe Nardello from the small village of Ruoti in the Basilicata region of southern Italy. With an almost candy-like sweetness, these long, tapered peppers are delightful fresh or fried. A recent survey rated this as the sweetest non-bell pepper. 80-90 days from transplant.


Marconi Red Pepper

Marconi Red

Source: Seed Savers Exchange

Italian heirloom prized for extremely sweet large red fruits. Plants produce 3-lobed tapered blunt-tipped fruits that measure 3” at the shoulder and up to 12” long. Excellent for using green and fresh in salads, and also for frying and stuffing.


Orange Bell Pepper

Orange Bell

Source: Seed Savers Exchange

Blocky 4″ bell peppers have thick walls and excellent flavor. Heavy yielding. Can also be eaten green. They are a lovely addition to multi-colored pepper dishes. 90 days from transplant.


Shishito Pepper

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Source: High Mowing Organic Seeds

A favorite old Japanese variety which produces 3-inch long, slightly wrinkled fruit that are perfect for making tempura and other traditional recipes. Fruit is emerald green color, mildly flavored with a just bit of spice; it really is superb. I grew these for a friend last year and planted the extra seedlings in my own garden. They were VERY productive and trouble free. Grilling or pan roasting worked well for a nice light appetizer. They were ripe fairly early in the summer, so a quick producer.


Purple Beauty Pepper

Purple Beauty Pepper

Source: Seed Savers Exchange

Absolutely stunning purple bell pepper. Large 4-lobed thick-walled fruits borne on sturdy compact plants. Tender crisp texture, mild sweet flavor. Holds in the purple stage for some time before ripening to a radiant purple-red. 70-75 days from transplant.


Wisconsin Lakes Pepper

Wisconsin Lakes Pepper

Source: Seed Savers Exchange

Developed in the 1960s at the University of Wisconsin. Great choice for an early maturing bell pepper. Reliable yields of thick-walled, 4-6 oz. fruits that ripen from green to red. 75-85 days from transplant.