Harvesting Pepper Seeds<
Peppers are self-pollinating, but occasionally a bee may transfer pollen between hot and sweet varieties, to keep this from happening, plant different varieties 50 ft. apart. When collecting seed, let peppers ripen, on the plant, beyond the eating stage. If the pepper gets moldy, don’t save those seeds. Cut open the pepper and remove the cluster of seeds. They should not have to be rinsed. Dry seeds for 2 weeks before storing. Pepper seeds are harvested ANNUALLY.
California Wonder Bell
Hands down, California Wonder is the classic sweet bell pepper. Familiar to all vegetable gardeners for ages, this classic heirloom pepper has set the standard since the late 1920’s. California Wonder Pepper seeds are easy grow; just sow them in a sunny spot with well drained soil and enjoy a bountiful harvest.
Maturity: 85 days
Hot Hot Hot! The Orange Habanero is one of the hottest peppers in the world, with a Scoville rating of between 100,000 – 350,000 units. Originating in the Yucatan in Mexico, this heirloom pepper is commonly used for sauces consumed only by the most intrepid of hot spice-lovers. Enjoy at your own risk!
Maturity: 80-100 days
Joe’s Long Cheyenne
Originally from Calabria, Italy. Circulated through the Italian-Canadian seed saving community in Toronto before being sent to Joe Sestito in Troy, New York. Heavy yields of finger width thin-walled red peppers up to 12″ long. Great for fresh eating or drying. Also medicinal.
Maturity: 85-110 days