Peppers
1 plant/ 3.5” pot. Peppers are cold sensitive. Always be prepared with season extension tools like mini hoophouses or walls of water in combination with frost cloth if not growing them in a greenhouse.
For seed saving, opt for open pollinated varieties. Seeds saved from hybrid varieties will likely not produce future generations with the same characteristics.
SPICY:
‘Baston’: Estimated days to maturity from transplanting in Central Oregon: 79 days green/ 99 days brown ripe. Early and adaptable poblano pepper. Sturdy, upright plants produce uniform, 5" smooth, mostly two-lobed fruits. Bastan's fruits may be used at the green unripe or brown ripe stages. Excellent fried, roasted, or in chile rellenos.
‘Early Jalapeño’: Open pollinated. Expected days to maturity in Central Oregon: 74 days green/ 94 days red. Cylindrical fruits are of the smaller, traditional size (2-2 1/2") and some checking on their skins.
‘Highlander Anaheim’: Expected days to maturity in Central Oregon: 79 days green/ 99 days red. Bred by Johnny's Selected Seeds for good productivity, even in cooler regions where Anaheim types often are shy yielding. Traditional, semi flattened, mostly two-lobed fruits avg. 7" x 2". Large, tall plants.
‘Padron’: Open pollinated. Estimated days to maturity from transplanting in Central Oregon: 89 days. Famous Spanish heirloom named after the town where they originated. Harvest Padron peppers when they are 1–1 1/2" long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2–3" long. Typically sautéed in olive oil with a little sea salt and eaten as tapas (appetizers) in Spain.
‘Pathfinder Serrano’: Hybrid.Estimated days to maturity from transplanting in Central Oregon: 74 days. If you’re over jalapeños and trying to take heat to the next level, look no further than this serrano. exhibits sturdy compact plants laden with 4 ½–5”, deep green peppers.
‘Magnum Habanero’: Open pollinated. Estimated days to maturity from transplanting in Central Oregon: 94 days green/ 114 orange. Typical habanero with bonnet shape and a gorgeous bright orange color. Uniformity and productivity are top notch, producing shiny scorching peppers. Plants are tolerant of cool conditions, ensuring maturity in cooler climates.
SWEET:
‘Carmen’: Hybrid. Expected days to maturity in Central Oregon: 74 days green/ 94 days red. An award winning Corno di Toro (or "Bull's Horn") pepper popular in Italy. Early, adaptable, and notably sweet (especially when fully red-ripe) with a shapely tapered silhouette. Begins green, then deepens to a beautiful carmine at maturity. Excellent roasted, grilled, and in salads. Great paired with yellow Corno di Toro 'Escamillo.' Bred by Johnny's Selected Seeds and named for the gypsy Carmen from the French opera. Upright, medium-sized plant. Suitable for indoor and outdoor growing. Fruits avg. 6" long x 2 1/2" wide. Avg. weight 5 oz.
‘Cornito’: Hybrid. Expected days to maturity in Central Oregon: 69–74 green; 89-94 ripe. A popular class of peppers, cornitos are 1–1 1/2" wide at the shoulders and 5" long. They are exceptionally sweet and attractive smaller versions of Carmen and Escamillo, with similar maturity. Perfect for grilling and roasting. Productive plants. Known as a kapia type in Europe, where it is quite popular. Bred by Janika Eckert and Emily Rose Haga. Cornitos Rosso (red), Giallo (yellow), and Arancia (orange).
‘Cupid’: Hybrid. Expected days to maturity in Central Oregon: 69 green; 89 ripe. Early, sweet, mini bell. Fruits are blocky to slightly pointed, snack size, avg. 2" X 1 3/4", and are particularly sweet when red. Large, well-branched plants protect the fruits from sunscald.
‘Eros’: Hybrid. Expected days to maturity in Central Oregon: 69 green; 89 ripe. The perfect partner to Cupid, Eros's slightly tapered fruits are the same snack size, avg. 2" x 1 3/4", with a sweet and slightly fruity flavor. The large, sturdy, and leafy plants protect the fruits from sunscald.
‘Escamillo’: Hybrid. Expected days to maturity in Central Oregon: 74 days green/ 94 days yellow. Delicious yellow Italian frying pepper. The golden-yellow counterpart to lovely 'Carmen' and a refined take on the popular Corno di Toro (or "Bull's Horn") pepper class. Bred by Johnny's Selected Seeds and named for Carmen's love interest in the French opera: the bullfighter Escamillo. Intoxicating sweetness any way it is prepared, but traditionally used for frying. Broad-shouldered with an attractive taper. Fruits avg. 6" long x 2-2 1/2" wide. AAS winner.
‘Jimmy Nardello’s’: Open pollinated. Expected days to maturity in Central Oregon: 89 days. An almost uncanny sweet, fruity flavor makes these peppers tempting and delightful eaten straight off the plant, but traditional Italian cuisine typically uses them for frying. The long, slender fruit will easily reach 6–9 inches starting green and ripening to red. Super productive, disease-resistant plants.
SHISHITO:
Open pollinated. Expected days to maturity in Central Oregon: 74 days green / 89 days red. Avg. 3–3 1/2" fruits are thin-walled and have no heat (although occasionally one can have a little kick). Popular in Japan, where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir-fries, or sautéed. In Asia, the fruits are always cooked green, but they may also be used red. Thinly sliced, the red, slightly sweet fruits are excellent in salads and cole slaws.
‘Mellow Star’: Hybrid. Expected days to maturity in Central Oregon: 79 days green / 99 days red. Traditional Japanese shishito pepper. Avg. 3 1/2-4" heavily wrinkled fruits are thin walled, mild (no heat) when green and slightly sweet when red. Popular in Japan where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir fries, or sautés. In Asia, fruits are always cooked green but they also may be used red. Thinly sliced, the red fruits are excellent in salads and coleslaw. Large, upright plants produce good yields over an extended harvest period.
1 plant/ 3.5” pot. Peppers are cold sensitive. Always be prepared with season extension tools like mini hoophouses or walls of water in combination with frost cloth if not growing them in a greenhouse.
For seed saving, opt for open pollinated varieties. Seeds saved from hybrid varieties will likely not produce future generations with the same characteristics.
SPICY:
‘Baston’: Estimated days to maturity from transplanting in Central Oregon: 79 days green/ 99 days brown ripe. Early and adaptable poblano pepper. Sturdy, upright plants produce uniform, 5" smooth, mostly two-lobed fruits. Bastan's fruits may be used at the green unripe or brown ripe stages. Excellent fried, roasted, or in chile rellenos.
‘Early Jalapeño’: Open pollinated. Expected days to maturity in Central Oregon: 74 days green/ 94 days red. Cylindrical fruits are of the smaller, traditional size (2-2 1/2") and some checking on their skins.
‘Highlander Anaheim’: Expected days to maturity in Central Oregon: 79 days green/ 99 days red. Bred by Johnny's Selected Seeds for good productivity, even in cooler regions where Anaheim types often are shy yielding. Traditional, semi flattened, mostly two-lobed fruits avg. 7" x 2". Large, tall plants.
‘Padron’: Open pollinated. Estimated days to maturity from transplanting in Central Oregon: 89 days. Famous Spanish heirloom named after the town where they originated. Harvest Padron peppers when they are 1–1 1/2" long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2–3" long. Typically sautéed in olive oil with a little sea salt and eaten as tapas (appetizers) in Spain.
‘Pathfinder Serrano’: Hybrid.Estimated days to maturity from transplanting in Central Oregon: 74 days. If you’re over jalapeños and trying to take heat to the next level, look no further than this serrano. exhibits sturdy compact plants laden with 4 ½–5”, deep green peppers.
‘Magnum Habanero’: Open pollinated. Estimated days to maturity from transplanting in Central Oregon: 94 days green/ 114 orange. Typical habanero with bonnet shape and a gorgeous bright orange color. Uniformity and productivity are top notch, producing shiny scorching peppers. Plants are tolerant of cool conditions, ensuring maturity in cooler climates.
SWEET:
‘Carmen’: Hybrid. Expected days to maturity in Central Oregon: 74 days green/ 94 days red. An award winning Corno di Toro (or "Bull's Horn") pepper popular in Italy. Early, adaptable, and notably sweet (especially when fully red-ripe) with a shapely tapered silhouette. Begins green, then deepens to a beautiful carmine at maturity. Excellent roasted, grilled, and in salads. Great paired with yellow Corno di Toro 'Escamillo.' Bred by Johnny's Selected Seeds and named for the gypsy Carmen from the French opera. Upright, medium-sized plant. Suitable for indoor and outdoor growing. Fruits avg. 6" long x 2 1/2" wide. Avg. weight 5 oz.
‘Cornito’: Hybrid. Expected days to maturity in Central Oregon: 69–74 green; 89-94 ripe. A popular class of peppers, cornitos are 1–1 1/2" wide at the shoulders and 5" long. They are exceptionally sweet and attractive smaller versions of Carmen and Escamillo, with similar maturity. Perfect for grilling and roasting. Productive plants. Known as a kapia type in Europe, where it is quite popular. Bred by Janika Eckert and Emily Rose Haga. Cornitos Rosso (red), Giallo (yellow), and Arancia (orange).
‘Cupid’: Hybrid. Expected days to maturity in Central Oregon: 69 green; 89 ripe. Early, sweet, mini bell. Fruits are blocky to slightly pointed, snack size, avg. 2" X 1 3/4", and are particularly sweet when red. Large, well-branched plants protect the fruits from sunscald.
‘Eros’: Hybrid. Expected days to maturity in Central Oregon: 69 green; 89 ripe. The perfect partner to Cupid, Eros's slightly tapered fruits are the same snack size, avg. 2" x 1 3/4", with a sweet and slightly fruity flavor. The large, sturdy, and leafy plants protect the fruits from sunscald.
‘Escamillo’: Hybrid. Expected days to maturity in Central Oregon: 74 days green/ 94 days yellow. Delicious yellow Italian frying pepper. The golden-yellow counterpart to lovely 'Carmen' and a refined take on the popular Corno di Toro (or "Bull's Horn") pepper class. Bred by Johnny's Selected Seeds and named for Carmen's love interest in the French opera: the bullfighter Escamillo. Intoxicating sweetness any way it is prepared, but traditionally used for frying. Broad-shouldered with an attractive taper. Fruits avg. 6" long x 2-2 1/2" wide. AAS winner.
‘Jimmy Nardello’s’: Open pollinated. Expected days to maturity in Central Oregon: 89 days. An almost uncanny sweet, fruity flavor makes these peppers tempting and delightful eaten straight off the plant, but traditional Italian cuisine typically uses them for frying. The long, slender fruit will easily reach 6–9 inches starting green and ripening to red. Super productive, disease-resistant plants.
SHISHITO:
Open pollinated. Expected days to maturity in Central Oregon: 74 days green / 89 days red. Avg. 3–3 1/2" fruits are thin-walled and have no heat (although occasionally one can have a little kick). Popular in Japan, where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir-fries, or sautéed. In Asia, the fruits are always cooked green, but they may also be used red. Thinly sliced, the red, slightly sweet fruits are excellent in salads and cole slaws.
‘Mellow Star’: Hybrid. Expected days to maturity in Central Oregon: 79 days green / 99 days red. Traditional Japanese shishito pepper. Avg. 3 1/2-4" heavily wrinkled fruits are thin walled, mild (no heat) when green and slightly sweet when red. Popular in Japan where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir fries, or sautés. In Asia, fruits are always cooked green but they also may be used red. Thinly sliced, the red fruits are excellent in salads and coleslaw. Large, upright plants produce good yields over an extended harvest period.
1 plant/ 3.5” pot. Peppers are cold sensitive. Always be prepared with season extension tools like mini hoophouses or walls of water in combination with frost cloth if not growing them in a greenhouse.
For seed saving, opt for open pollinated varieties. Seeds saved from hybrid varieties will likely not produce future generations with the same characteristics.
SPICY:
‘Baston’: Estimated days to maturity from transplanting in Central Oregon: 79 days green/ 99 days brown ripe. Early and adaptable poblano pepper. Sturdy, upright plants produce uniform, 5" smooth, mostly two-lobed fruits. Bastan's fruits may be used at the green unripe or brown ripe stages. Excellent fried, roasted, or in chile rellenos.
‘Early Jalapeño’: Open pollinated. Expected days to maturity in Central Oregon: 74 days green/ 94 days red. Cylindrical fruits are of the smaller, traditional size (2-2 1/2") and some checking on their skins.
‘Highlander Anaheim’: Expected days to maturity in Central Oregon: 79 days green/ 99 days red. Bred by Johnny's Selected Seeds for good productivity, even in cooler regions where Anaheim types often are shy yielding. Traditional, semi flattened, mostly two-lobed fruits avg. 7" x 2". Large, tall plants.
‘Padron’: Open pollinated. Estimated days to maturity from transplanting in Central Oregon: 89 days. Famous Spanish heirloom named after the town where they originated. Harvest Padron peppers when they are 1–1 1/2" long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2–3" long. Typically sautéed in olive oil with a little sea salt and eaten as tapas (appetizers) in Spain.
‘Pathfinder Serrano’: Hybrid.Estimated days to maturity from transplanting in Central Oregon: 74 days. If you’re over jalapeños and trying to take heat to the next level, look no further than this serrano. exhibits sturdy compact plants laden with 4 ½–5”, deep green peppers.
‘Magnum Habanero’: Open pollinated. Estimated days to maturity from transplanting in Central Oregon: 94 days green/ 114 orange. Typical habanero with bonnet shape and a gorgeous bright orange color. Uniformity and productivity are top notch, producing shiny scorching peppers. Plants are tolerant of cool conditions, ensuring maturity in cooler climates.
SWEET:
‘Carmen’: Hybrid. Expected days to maturity in Central Oregon: 74 days green/ 94 days red. An award winning Corno di Toro (or "Bull's Horn") pepper popular in Italy. Early, adaptable, and notably sweet (especially when fully red-ripe) with a shapely tapered silhouette. Begins green, then deepens to a beautiful carmine at maturity. Excellent roasted, grilled, and in salads. Great paired with yellow Corno di Toro 'Escamillo.' Bred by Johnny's Selected Seeds and named for the gypsy Carmen from the French opera. Upright, medium-sized plant. Suitable for indoor and outdoor growing. Fruits avg. 6" long x 2 1/2" wide. Avg. weight 5 oz.
‘Cornito’: Hybrid. Expected days to maturity in Central Oregon: 69–74 green; 89-94 ripe. A popular class of peppers, cornitos are 1–1 1/2" wide at the shoulders and 5" long. They are exceptionally sweet and attractive smaller versions of Carmen and Escamillo, with similar maturity. Perfect for grilling and roasting. Productive plants. Known as a kapia type in Europe, where it is quite popular. Bred by Janika Eckert and Emily Rose Haga. Cornitos Rosso (red), Giallo (yellow), and Arancia (orange).
‘Cupid’: Hybrid. Expected days to maturity in Central Oregon: 69 green; 89 ripe. Early, sweet, mini bell. Fruits are blocky to slightly pointed, snack size, avg. 2" X 1 3/4", and are particularly sweet when red. Large, well-branched plants protect the fruits from sunscald.
‘Eros’: Hybrid. Expected days to maturity in Central Oregon: 69 green; 89 ripe. The perfect partner to Cupid, Eros's slightly tapered fruits are the same snack size, avg. 2" x 1 3/4", with a sweet and slightly fruity flavor. The large, sturdy, and leafy plants protect the fruits from sunscald.
‘Escamillo’: Hybrid. Expected days to maturity in Central Oregon: 74 days green/ 94 days yellow. Delicious yellow Italian frying pepper. The golden-yellow counterpart to lovely 'Carmen' and a refined take on the popular Corno di Toro (or "Bull's Horn") pepper class. Bred by Johnny's Selected Seeds and named for Carmen's love interest in the French opera: the bullfighter Escamillo. Intoxicating sweetness any way it is prepared, but traditionally used for frying. Broad-shouldered with an attractive taper. Fruits avg. 6" long x 2-2 1/2" wide. AAS winner.
‘Jimmy Nardello’s’: Open pollinated. Expected days to maturity in Central Oregon: 89 days. An almost uncanny sweet, fruity flavor makes these peppers tempting and delightful eaten straight off the plant, but traditional Italian cuisine typically uses them for frying. The long, slender fruit will easily reach 6–9 inches starting green and ripening to red. Super productive, disease-resistant plants.
SHISHITO:
Open pollinated. Expected days to maturity in Central Oregon: 74 days green / 89 days red. Avg. 3–3 1/2" fruits are thin-walled and have no heat (although occasionally one can have a little kick). Popular in Japan, where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir-fries, or sautéed. In Asia, the fruits are always cooked green, but they may also be used red. Thinly sliced, the red, slightly sweet fruits are excellent in salads and cole slaws.
‘Mellow Star’: Hybrid. Expected days to maturity in Central Oregon: 79 days green / 99 days red. Traditional Japanese shishito pepper. Avg. 3 1/2-4" heavily wrinkled fruits are thin walled, mild (no heat) when green and slightly sweet when red. Popular in Japan where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir fries, or sautés. In Asia, fruits are always cooked green but they also may be used red. Thinly sliced, the red fruits are excellent in salads and coleslaw. Large, upright plants produce good yields over an extended harvest period.