Vegetables Pepper Seeds For Sale In Wichita

See chart below. This nearly fire-free habanero offers all the delicious, fruity, tropical flavor of a standard habanero but without the burn. IR indicates intermediate resistance.

Cayenne Long Slim hot pepper features dark green, long fruit maturing to red. Slim 6” x 3/4” pointed and wrinkled. Great for processing & drying. Scovilles are a measure of heat.

Cherry Stuffer produces bushels of 2" delectable, snackable, stuffable, grillable peppers. We've taken the beloved Cherry Bomb pepper, dialed down the heat and turned up the sweet.

Pasilla Bajio is a mildly hot pepper that has a rich, smoky flavor when dried and a sweet fruity flavor when fresh. The pods are 8-14″ long and slender with thin walls. When fully ripened to dark brown and dried they are an essential ingredient in mole...

This early ripening hybrid is great for containers and in the garden. Sugar and spice! Compact, 3' tall plants variety produce oodles of fruit that ripens green to red and is excellent fresh or cooked.

For transplants, add 8-10 weeks. Space plants 18-24" apart. Productive 30" plants and 1 1/2" x 1" fruits. This pepper has the same distinctive taste as habanero and it's hotter. Days to maturity are from time plants are set in garden.

Blocky blond beauty holds its crispness and shape when cooked, even under high heat. Gold as gold, and vastly better-tasting, ‘Nikita' is suffused with glowing red-orange color and loaded with bold, bright flavor and crispness.

IR indicates intermediate resistance. Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant. Pyrethrin or row covers. Peppers grow slowly in cool soils; do not transplant before weather has stabilized.

Pepper seeds germinate very slowly in cooler soil. Prevent blossom end rot with adequate soil calcium and regular moisture. The plants should receive full sunlight. We suggest using our other varieties for main season production.

The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow. A perfect stuffing pepper-blocky 4" x 3 1/2", thick-walled, tender and flavorful.

This heavy-yielding heirloom pepper is medium-hot (about 700 on the Scoville rating scale) at maturity and matures from yellow to red.

Great for long time storage with excellent crispy flesh and delicious zesty flavor. Originated in Ohio, so is a vigorous producer in northern climates. Pimento, aka Sheepnose, is a beautiful sweet pepper, ripening from green to red.

Thick-walled yellow beauty of a sweet pepper adds color and flare to the garden, snacks, and cooked in recipes.

Row cover young plants, remove after blossoms form. Uniform plants produce heavy yields for lots of healthy munching. Pyrethrin or row covers. Flea beetles, aphids. Not recommended.

Water-in transplants using a high phosphorus solution.Cold weather is buffered and earliness increased by using plastic mulch, especially in combination with lightweight fabric row cover supported by wire hoops.

Bred in Italy, this pepper's also an All America Selections winner. Large, tapered fruits are 8" long x 3" wide and can be picked green or left on the plant a little longer and harvested red.

(Capsicum chinense) 4,000 seeds/oz.; 21-26 days, 72°F. Prolific, early season fruits eventually turn red but should be harvested immature. Scovilles are a measure of heat. Just the right amount of heat.

Pyrethrin or row covers. Store at 45-55°F and 95% relative humidity HR indicates high resistance. Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange.

Plant) and bursts with 1-1/2-in. Fruits in 95 days from transplant. Allow 1-1/2 feet between plants in all directions; provide support for varieties that grow over one foot tall. But don't underestimate the heat on these babies.

For transplants add 8-10 weeks. Days to maturity are from time plants are set in garden. Fully ripened, red fruits are much hotter and flavorful than the earlier picked green ones.

Italian frying pepper works culinary magic. ‘Long Tall Sally's succulent, flavor-loaded fruits dazzle with sweetness. Hybrid yields an abundance of glossy, thin-walled, light-green 8” Cubanelle fruits.

Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange. If you like a mild to medium sizzle for your palate, try these peppers.

Pick at either the light green early stage or wait until fully mature and golden yellow. Very sweet and very large, the 7-10" long tapered fruits are great for eating fresh, frying, grilling or stuffing.