Italian Sweet Pepper Organic

Italian Sweet Pepper Organic

PP664

70 days. Produces a heavy set of 8 inch long, conical, thick walled, very sweet peppers that turn red very quickly. When fully ripe the fruit is amazingly tasty and great for making sweet pickles. Perfect for munching or in a salad.
Also available as a plant.

   Open Pollinated
Approximately 35 seeds per 1/4 gram.
  • PP664/L
  • 1/4 gram Organic
  • $4.05

  • PP664/M
  • 2 grams Organic
  • $9.25

  • PP664/N
  • 1/2 oz Organic
  • $37.95
  • More Information
  • Customer Reviews (1)
Soil Temp for Germ.Days to EmergenceSeed DepthSoil Temp. for Trans.Plant SpacingRow SpacingMin. Germ.Seed LifeSeeds per 1/4 gramFertilizer Needs
70-90°F8-251/4"65°F12-18"24-30"70%2 years≈ 35High


Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-10 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
Common insects: Flea beetles, aphids
Insect control: Pyrethrin or row covers
Common diseases: See chart below
Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS | Bacterial Leaf Spot
PeMV | Pepper Mottle Virus
PVY* | Potato Y potyvirus
TEV | Tobacco Etch Virus
TMV | Tobacco Mosaic Virus
ToMV | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.
Overall Rating: Review star icon Review star icon Review star icon Review star icon Review star icon Write a Review

Great for Short Season
Nov 4, 2012  |  By April Prey
Review star icon Review star icon Review star icon Review star icon Review star icon
I have great luck with these in my greenhouse. Those with very sunny, warm micro-climates in the PNW can do very well with this pepper as long as it gets an early start indoors. A favorite of mine that I grow year after year.