Capsicum annuum var.

Heirloom Italian Sweet Peppers

EXCLUSIVE – Beautiful heirloom mix yields huge, elongated tapering fruits with thick, meaty flesh that mature to rich red, yellow or orange. Perfect for snacking, salads, sautees, or roasting.

Equal parts: Orange, Red & Golden-Yellow Italian Peppers

Seed Count: Approx. 35 / Weight: 0.225 g

Sow Seeds Indoors	Days to Germinate	Transplant Outdoors in Full Sun	Mature Height	Transplant to Harvest
Feb.-March	10 - 21 days	May-June	2.5-3 ft.	Approx. 80 days

STARTING SEEDLINGS

In early spring, start indoors about 2 months before outdoor night temperatures stay above 50-55F (10-13C). Sow seeds 1/4 in deep and 1 in. apart in a container of seed starting mix. Keep moist but not soggy, and very warm, 80-85F (27-29C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are ready to plant outside. When 2 in. tall, transplant 3 in. apart into deeper containers. Maintain at 70-75F (21-24C). Feed with half-strength fertilizer every week until weather is warm enough to gradually acclimate to outdoor conditions. Transplant 2 ft. apart into rich soil in full sun.

GROWING NOTES

Don't transplant outdoors until night temperatures are above 50F (10C). Prepare soil with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture.

HARVEST AND USE

Peppers need full sun at least 6 hours per day. Mulch well to maintain even moisture. Fertilize weekly to establish vigorous plants that provide shade and protect fruit from sunburn. Stake or cage plants to keep fruit-laden branches from breaking. Harvest when fruits are glossy and fully coloured up red, orange or gold by cutting, not pulling from plants. Eat fresh, roast or grill or try them Italian style, sautéed with tomatoes, olive oil, garlic and basil, accompanied by good hard cheese and crusty bread.

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