You’ve never seen such an array of shapes and colors from one plant! Fish Hot Peppers (Capsicum annuum) are well known for their medium heat in the restaurants around Chesapeake Bay which serve them with fresh seafood. Red and yellow, green and purple, solid and striped, these 2-in. fruits are ready to go about 80 days from transplant.
Each packet contains approximately 50 seeds.
Planting and Harvesting Tips:
Crops require full sun, fast draining soil and regular water. Peppers grow best when temperatures are warm and need substantial heat to set fruit. Start indoors 6-8 weeks before the last frost or, depending on your climate zone, sow directly in the garden after the soil has warmed. Allow 1-1/2 feet between plants in all directions; provide support for varieties that grow over one foot tall.
Harvest fruits early and often — the more you pick the more they will produce. Always cut — do NOT pull — fruits from plants. Most varieties can be eaten when green or under-ripe, however, the flavor improves as plants mature.