Nineteenth century African American heirloom first offered by William Woys Weaver in the 1995 SSE Yearbook. Weaver’s grandfather received the pepper seeds in the 1940s from Horace Pippin of West Chester, Pennsylvania. Two-foot tall plants have beautiful variegated foliage; 3″ long fruits are striped and colorful. Traditionally used in oyster and crab houses around Chesapeake Bay — MEDIUM HOT. (80 days from transplant)
Pepper, Fish
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Pepper, Fish
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