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Sweet Peppers most often come in a bell shape. They start out green and ripen to yellow, red or purple. Or, as in the case of the Purple Beauty Bell Pepper pictured to the right, they can go from green to red to purple. Green bell peppers that are so common in the grocery are actually not quite ripe and they have a bit more of a bite to them. Colored bell peppers are fully ripened and tend to be sweeter. Bell Peppers can be eaten at any stage of development. |
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Since both Sweet and Hot Peppers originate in Central and South America it is no surprise that they prefer warm weather and warm soil to grow in. Pepper transplants should go into the garden in spring as soon as the night time temperatures are around 55 and there is no more danger of frost. A cold soggy soil will slow growth and possibly kill a pepper plant. Soil should be well drained with plenty of organic matter. In cold spring areas, mulches can help warm up the ground and give the peppers a boost. Our Red Mulch has been shown to be very effective in increasing the yield of peppers, not only in the north, but throughout the United States. Plastic cones filled with water (Season Starters) also boost the temperature and with peppers every little bit counts. |
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Fertilize with an all purpose fertilizer at planting and, as the plant sets more flowers, add a bloom formula fertilizer. Watering should be consistent and plentiful but soil should not become so wet that roots cannot get air. Space plants about every 18 to 24 inches in full sun. If flowers form on very small plants, they should be removed so the plants can make more leaves before setting fruit. The abundance of leaves helps the plant to make food and provides shade for the fruit when the sun is scorching hot. |
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For a limited time buy in 6 packs and the 6th plant is free but you must click here for this special offer. Choosing 6 in the quantity box below will charge you the normal price and we cannot correct it. |
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We offer three of the most delicious Sweet Bell Peppers as organic starter plants. |
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CALIFORNIA WONDER BELL PEPPER The gold standard for bell peppers. California Wonders (not pictured) are big peppers that most often are eaten green but will mature to red if left on the plant. They have thick flesh and are ideal for stuffing, stir fry and just plain eating. Transplants need about two months to produce peppers. This variety is resistant to Tobacco Mosaic Virus. YANKEE BELL PEPPERS Yankee Bell (pictured on the right) was developed especially for short season gardeners. It is a blocky, thick walled green pepper that turns red if left on the plant. Perfect for stuffing or eating fresh. PURPLE BEAUTY BELL PEPPERS Pictured at top, Purple Beauty Bell plants grow to about 24 inches and make beautiful peppers that mature to a deep purple color. They are green on the inside and really sweet which makes them perfect for dips and salads. Of course, they can also be cooked just like any other bell pepper. |
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Cultural Information Height: 24 inches Hardiness: Warm Weather Annual Time to Harvest: 6 to 8 weeks Characteristics: Full Sun, Used: Raw, Grilled,
Roasted |
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