Peppers
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Hot peppers
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Jalapeño M3" • 70-80 days • Green • Open pollinated Capsicum annuum. Non-GMO. This jalapeño variety produces a slightly larger fruit. The plant is taller than other types. Jalapeno M can be planted in containers and is an excellent option for patio gardening. This heavy-yielding pepper produces plants that are between 2,000-5,000 on the Scoville scale. Green fruit can be picked and eaten or pickled. Red fruit can be dried, and dried jalapeños are called chipotles.² |
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Lemon Jalapeno3" • 65 days • Yellow A stunning burst of fruity flavor and vibrant color makes this a super exciting new hot pepper! This pepper has major eye appeal and stands out in salsas and other fresh preparations; the color is stunning and really pops. Edible landscaping is a breeze with Lemon Spice; the sturdy plants are covered in sunny color. Great for mixed-bed or container planting.² |
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Orange Habanero1-3" • 70-90 days • Orange This lantern-shaped Yucatan native was long-rated hottest of all peppers! Pungent, wrinkled, tapered, thin-walled fruits ripen from light green to orange-pink. Ideal for hot sauces and salsas.9 |
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Poblano Ancho7" • 69-85 days • Green to red • Hybrid Extra-large peppers maturing from mid-green to deep red. Fruits are glossy, firm, straight and often two-lobed. Good used fresh or dry. Vigorous plants set continuously in a wide variety of soils and climates. Highly resistant to Tobacco Mosaic virus.¹ |
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Red Habanero3" • 80-90 days • Red Glossy red habaneros are seriously hot with fruity overtones. Photo: T. Voekler / CC BY-SA 3.0 |
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Scotch Bonnet1-2" • 90-120 days • Yellow An heirloom treasure from Jamaica, this pepper is fruity and full-bodied. The thick walls of the pepper are well suited to long cooking times for making jerks and curries.¹ |
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Serrano2-3" • 70-80 days • Green Similar in appearance to the popular jalapeño, Grows compact peppers without comprising heat. Is most popularly enjoyed raw, grilled, or pickled.¹ |
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Thai Chili1" • 70-80 days • Green to red • Heirloom Capsicum annuum. Non-GMO. Warm season annual. The small pungent fruit of this pepper can be harvested when green or red. The prolific plants yield large harvests, are hardy to 55°F, and tolerant of rainy weather. Traditionally used in Asian cuisine.4 |
Sweet peppers
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California Wonder4-5" • 65 days • Green to red Each plant produces wonderfully sweet bell peppers that are typically 4-lobed, thick-walled, and blocky. The leafy plant habit provides good scald protection, and the large, rich green fruit turns red on the bush. A great choice for cool growing conditions.¹ |
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Corno de Toro8-10" • 60-80 days • Green to red An early, productive, and great-tasting duo. Versatile and tasty any way you eat them—raw, cooked, sliced, diced, sautéed, stuffed, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious! Photo: 305 Seahill / CC BY-ND 2.0 |
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Jimmy Nardello6-8" • 75 days • Green to red • Heirloom Sweet, non-bell peppers that can be used in salads or stir-fries. They have a banana-like shape, and are thin-walled.7 |
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Lunch Box Orange2-3" • 80 days • Orange These beautiful mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, or used as an addition to salads. Of course, they are perfect for a healthy snack in the garden or a lunch box. These are tall, strong plants that yield well.2 |
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Lunch Box Red2-3" • 75 days • Red These beautiful mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, or used as an addition to salads. Of course, they are perfect for a healthy snack in the garden or a lunch box. They are a bit smaller and earlier than the orange and yellow Lunchbox. These are tall, strong plants that yield well.³ |
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Lunch Box Yellow2-3" • 80 days • Yellow These beautiful mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, or used as an addition to salads. Of course, they're perfect for a healthy snack in the garden or a lunch box. These are tall, strong plants that yield well. Photo: Johnny's Selected Seeds |
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NuMex Joe E. Parker6-8" • 70-80 days • Green to red • 24-30" The ideal pepper for roasting, stuffing, or canning, in addition to using fresh. This pepper has thick walls with few seeds and big yields! Very productive plants. Peppers turn red when mature. 500-2,500 Scoville heat units (mild).² |
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Orange Sun4" • 75-80 days • Green to orange • 32" Expect big things from this large, sunny pepper that boasts thick walls with rich, sweet flavor. Harvest in both color stages to boost production and give meals more color! This pepper is so pretty; you may want to put it in a container on the patio!9 |
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Padron2-4" • 60 days • Green If you want an authentic regional pepper from Spain, this is it! Used when small for the mildest flavor, these peppers are a favorite in tapas bars across Spain. They are traditionally picked green, sautéed in olive oil, and finished with coarse-ground sea salt for a delectable appetizer. Scoville heat units 100-1,000 (mild). Note this pepper is humorously referred to as “Spanish Roulette”—although 90% of them are mild, you will occasionally come across an unpredictable hot one.² |
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Shishito3-4" • 60 days • Green to red This mildly spiced pepper is popular in Japan where its thin walls make it particularly suitable for tempura. It’s also very good in stir-fries or sautés. In Asia, this pepper is always cooked green, but they also may be used red, thinly sliced into salads or cole slaws. Medium, upright plants produce a good yield of thin-walled peppers over an extended harvest period.4 |
Catalog photo credits: UC Master Gardeners—1P. Dimas, 2P. Joki, 3D. Laner, 4T. Loftus, 5G. Myers, 6S. Wentz, 7S. Wood, 8C. Yip, 9Unknown UC Master Gardener of Alameda County.