CAPSICUM (Peppers)VEGETABLE SEEDS
Sow under glass Aug. - Sept (cold areas), or outdoors in warm areas at the same time as Tomatoes. Transplant 45 - 60 cm apart, with a metre between rows once all danger of frost is passed, and the soil is warm. Do not over water seedbed. Feed heavily 150 s/g
Tasmanian customers: Capsicum seed treated to comply with Quarantine Regulations.
SWEET TYPES: (Capsicum annuum).
Fruit becomes red at full maturity.
Large firm fruit with thick walls. It has resistance to many diseases and good leaf cover to minimise sunburn. Starts off green and will turn an intense red on full maturity.
Very large blocky fruit (18cm long and 10cm across) on compact plants.
Long fruit to 20cm initially green, turning to red. Attractive and prolific.
Popular older cultivar with green blocky fruit and thick sweet flesh. Reliable.
Long sweet yellow fruit borne in profusion. Matures earlier than most varieties. Suiting cool districts.
A mix of our sweet varieties for an interesting and colourful crop.
HOT TYPES (CHILLI)
Ideal for hot and spicy dishes. Fruit is best left on the plant until all are red, when the whole plant can be pulled and hung to dry if required.
This unusually shaped hot chilli is perennial, each plant lasting several years. Rare and not often available. Perhaps correctly called “Aji” or Peruvian Hot. Previously incorrectly listed as Scotch Bonnet. Heat 7
Sorry, this product is sold out for 2020.
1274: Cajun Belle Hyb. (new!)
This mildly hot bell capsicum produces heavy yields of 7 x 5cm fruit that may be harvested green or red. Ideal for salsa or stuffing. The 50cm tall plants are superb in pots or the garden. .
Small bell shaped orange fruit in profusion. Fiery hot and not for the faint hearted! Requires warm climates for best results. Heat 6.
Our hot chillies are mixed together as an economical way of growing a range of hot varieties. Various heat ranges.
The true Mexican variety. Fruit is typically 7cm long. 2cm wide with moderate heat. Unlike other chillies, these actually have flavour, not just fire. Heat 4.
Slim 12cm. fruit that are very useful for sauces and chutneys. Heat 4.
Medium hot variety producing dark green fruit which ripen to a rich red. Flesh thin and crisp, ideal for stuffing. Plants tall. Known as Poblano fresh and Ancho when dried. Heat 3
Very hot chilli with slim 6 cm. fruit typically 1cm across. Fruit fiery hot, red or green. Heat 5.
Small (2-4cm) Birdseye type with fiery fruit borne in profusion. Packets only.