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Buy Bell Pepper Seeds !LINK!

One of the vegetable garden's greatest rewards is a sweet, crunchy bell pepper. Easy to grow and treasured for generations, sweet and bell pepper seeds are a staple garden classic perfect for beginning growers and master gardeners alike.

buy bell pepper seeds


Did you know that green and red bell peppers come from the same plant? Those of us that have only seen bell peppers in the grocery store might be convinced that different varieties produce different-colored fruit, but in reality, all bell peppers are initially green and ripen to yellow, then orange, and finally red as they age. Almost exactly like a stoplight.

Peppers are second only to garlic and onion in terms of flavor (and that opinion might vary depending on who you ask) Native to the Americas, sweet and bell peppers are so flavorful that they have become central to dishes across the world, resulting in the development of many heirloom varieties over the years.

What do you crave? Crisp bell peppers in nearly every hue of the color wheel? Try our Rainbow Bell Blend and astonish your family with bell peppers that aren't available at your local grocery store. Do you love olives and pimento cheese? Consider growing the heirloom sweet pepper Pimento and learn how to make your favorite foods from scratch!

With such an extensive collection of sweet and bell pepper seeds, we're bound to have the exact pepper that you're looking for. California Wonder Bell Pepper? Check. Sweet Banana Pepper? Got it. Peperoncini Italian? Yup, we have that one too.

At Eden Brothers, we know how important it is to you to grow your own food. We understand that you're concerned about your own health and the wellbeing of the environment, and we hold those values close too. That's why many of your favorite sweet and bell pepper varieties are available as organic seed, and we add more varieties to that list every year. If you're on a quest to discover the most coveted heirloom sweet and bell pepper seeds, we have those too.

Bell peppers and sweet peppers are warm-season annuals, so you'll want to wait until after all danger of frost to put your pepper plants outside. Start your pepper seeds indoors about eight to ten weeks before your area's average last frost date, and harden off your pepper seedlings to outdoor conditions before moving your pepper seedlings to their final home.

Weed pepper seedlings when young, and water them about an inch each week. Sweet and bell peppers are vigorous growers that start setting fruit in midsummer and don't quit until the first fall frost. Growing your food is really that easy. Your very own victory garden begins today with the purchase of your favorite sweet and bell pepper seeds!

Seed saving allows you to preserve a favorite bell pepper (Capsicum annuum) variety for future planting. However, not all bell pepper varieties produce viable seeds. Seeds from some peppers may fail to sprout or grow into weak or nonproductive plants. Understanding the differences between bell pepper plants, along with seed storage and planting needs, improves your chances of successfully growing from your own collected seeds.

The typical seeds from a grocery store bell pepper aren't likely to sprout, and if they do they probably won't produce fruit like the one you collected the seeds from. Viable pepper seeds come from open-pollinated varieties, or non-hybrids. Open-pollinated, garden grown peppers usually produce viable seed true to the parent plant. Many open-pollinated types are labeled as heirloom varieties on the seed packet. Even if store-bought peppers are open-pollinated varieties, the fruit was likely harvested before it was fully ripe so the seeds won't be mature enough to save and plant.

Viable seed comes from fully ripe bell peppers, which are usually just past the preferred eating stage of maturity. Pick the peppers once they reach their full color and the skins begin to wrinkle. Slice open the pepper and shake the seeds out of the fruit and into a bowl. The seeds require drying for a week or two to store well, unless you are planting them immediately. Spread them out in a single layer on paper plates and allow them to dry completely in a warm, dark and dry location. If you aren't storing seeds, you can plant them in pots right after collecting them.

If you aren't immediately sowing the seeds, you must store them correctly so they remain viable until planting. Most bell pepper seeds store well for at least two years when packaged correctly. You can store the seeds in a paper envelope or a glass jar. Include a packet of silica gel in jars so it can dry any moisture trapped in the container. Make sure the jar or envelope is labeled with the bell pepper variety and year harvested, then store it in a dark, cool place until you are ready to sow the seeds.

Peppers require warm temperatures to sprout successfully, so it's best to start them indoors about seven weeks before the last expected frost in your area. Sow the seeds about 1/4-inch deep in a moist sterile potting mixture. Mist the potting mix with water daily so it stays moist, or seal the pots in plastic bags so they don't dry out. For best germination, keep the soil between 75 and 80 degrees Fahrenheit. The pots won't require light until the seeds sprout. Peppers typically require 14 days to germinate, but they may take as few as seven or as many as 21 days to sprout.

80 days. Two-foot, stocky plants are covered in 6- to 7-inch, broadly wedgeshaped pods that ripen from green to deep, rich red. These peppers are incredibly fragrant and tasty. When you throw half a dozen on your grill, everybody in your neighborhood will smell them! These thick-fleshed traditional peppers are roasted on flat metal stoves, peeled, then ground into a traditional relish called ajvar, which is eaten spread on bread, often with sirenje, a local cheese similar to feta. Nearly every rural household puts up a supply of ajvar for winter eating. In autumn, North Macedonians flock to the markets in fertile valleys in the east to buy bushels of the best aromatic roasting peppers from the local villages. The original seed was a gift from the students in the villages of Kalugeritsa and Zleovo.

65 days. Beautiful, blocky 3-4 inch peppers are a lovely cream color. They have a nice mild, sweet flavor and ripen to a beautiful reddish-orange. They produce loads of fruit from early summer until frost on very compact, dwarf plants. They are very popular here at Baker Creek and used in our restaurant. This is one of the first varieties I read about when I first became interested in heirloom seeds.

52 days. An exquisitely gourmet heirloom pimento from the Blue Ridge Moutains of North Carolina. This super sweet red pepper is squat and small, about 3-4 inches wide and just 1-1.5 inches long, but it packs an incredibly flavorful, juicy punch. Thanks to its mountainous origins, this variety is appreciated for being more early maturing and even a little bit more cold tolerant than other peppers. The tidy plants are just 24-30 inches tall, but they are smothered in scrumptious fruit, perfect for pickling, stuffing, roasting, snacking and for making pimento cheese.

70 days. One of the oldest and largest heirloom bell pepper available. First introduced by California growers around 1928. Tall, sturdy plants produce good yields of blocky, thick-walled fruits. A delicious green pepper that ripens to a vibrant red.

80 days. A unique and wonderful sweet pepper. Very long 10-inch fruit is curved and twisted, very slender, like a Turkish sabre. This rare heirloom from Turkey has a very rich flavor, perfect for pickling or frying. One of the most productive of all peppers, out-yielding all others in tests by the University of California.

80-85 days. A legendary heirloom pepper of Nicaragua, essential for the signature sweet and sour salsa criolla campesina, but this versatile and mouthwatering pepper is equally at home in any sweet pepper context. This small pepper was collected in 1988 from a farmer in Nicaragua. It produces small 4-inch peppers that are fragrant and richly flavored; these have strong pepper flavor, making them perfect for a variety of dishes. Fruit is very wrinkled and unique looking.

75 days. Rich, sweet, citrus flavor! Noted as one of the easiest to grow and most adaptable sweet peppers we have grown and as a bonus, the flavor is outstanding. Our customers have raved about the merits of this pepper; the home gardeners and market farmers alike. Easily one of the best peppers we have ever tasted, it is sugary sweet when ripe. Blocky, thick-walled orange fruits are crisp, very sweet and juicy. These mandarin-orange bells can reach up to a half-pound in weight, and are lavishly produced on tall plants. Originally a Polish commercial variety, Etiuda is equally at home under row cover, in the greenhouse, or out in the garden. Lovely and very choice!

68 days. Early, good-sized peppers of a heavy yielding habit. The variety thrives in the cooler summer weather so prevalent in New England and yields crisp bells, green ripening to red, right up until frost.

75 days. Believed to be the sweetest of all peppers and with the thickest flesh we have seen, Lesya is a total crowd pleaser. The unique pointed heart-shaped fruit ripens to a deep red and has intensely juicy texture. Plants are stocky and high yielding, an overall rugged and easy-to-grow pepper! A superior flavor and texture that every gardener and sweet pepper lover should experience. A sweet treat from Ukraine.

70 days. A delectable bright red pimento type pepper that performs exceptionally well in northern climates. These 4-inch-long pointed peppers have super sweet, thick flesh, making them ideal for both eating fresh and cooked. It is a widely adaptable variety that will produce plenty of fruit, even in northern climates with cooler summer weather.

This colorful mix of dainty bell peppers is an old Ohio family heirloom. This trio of mini red, yellow and chocolate bell peppers was introduced to the Seed Savers Exchange by member Lucina Cress. Lucina received the seeds from an elderly neighbor woman and began to grow them out. The 2-inch mini bell peppers became locally famous, as Lucina would sell hundreds of jars of cabbage-stuffed pickled peppers at her local church bazaar each year. We love these little peppers for snacking, stuffing or pickling. Plants produce an abundance of tiny colorful orbs, easy to grow and so rewarding. 041b061a72


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